Fish Taco’s

Fish Taco’s

If you know me, you know that taco’s aren’t my cup of tea. Maybe I just haven’t been eating taco’s at the right place? Or maybe the universe just doesn’t want me to like taco’s. I will never know.

Fish Taco’s have been coming up in conversations around me a lot lately. So I thought I’d give it a try at home as their flavour differs from your typical taco.

Fish Taco

So all was going well. I was pretty happy with how the fish turned out. I felt confident…..and then I tried to plate and photograph it. It was a bloody disaster. I tried everything you guys, and then I almost threw it all out and scrapped the idea of Fish Taco’s.

Fish Taco's

Originally, I had 3 on the plate, and in my frustration I ate one. It was pretty good so I decided to persevere so I could share it with you all.

Fish Taco's

And there you have it folks. A taco that I ate and actually enjoyed. Try it out and let me know how it goes foodiekins!

PS, I used Guy Fieri’s 7 Pepper Salsa with this recipe and it was delicious. 🙂

Fish Taco’s

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Fish Taco’s

Ingredients

    For The Fish:
  • 1 lb of tilapia fillets
  • 1 1/2 tbsp olive oil
  • 1/2 lime, juiced
  • 1 tbsp old bay seasoning
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, to cook tilapia
  • For The Cabbage Slaw:
  • 1 1/2 cup red cabbage, shredded
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp brown sugar
  • salt and pepper, to taste
  • For The Aioli:
  • 1/4 cup mayonnaise
  • 1 tbsp garlic puree
  • 1 tsp lemon juice
  • 1 1/2 tbsp fresh dill, chopped
  • salt and black pepper, to taste
  • Additional Ingredients:
  • 1 avocado, cut into slices
  • 1 package of tortillas
  • salsa
  • cilantro, garnish
  • lime wedges, garnish
  • Note: I did not add salt to the marinade as Old Bay Seasoning contains sodium.

Instructions

  1. To marinate the fish, mix together 1 1/2 tbsp olive oil, lime juice, old bay seasoning, cayenne pepper, garlic powder, and black pepper. Put the fillets and marinade together in a large ziplock bag and rotate the bag so that the marinade covers all fillet pieces. Refrigerate whilst you prepare the slaw and aioli. Marinate no longer than 30 minutes.
  2. While the fish is marinating proceed to make the cabbage slaw. Combine all slaw ingredients in a mixing bowl and cover with saran wrap. Place in the fridge until you are ready to assemble your tacos.
  3. Once the slaw is in the fridge, prepare the aioli. Combine all aioli ingredients in a small mixing bowl and cover with saran wrap. Place in the fridge until serving time.
  4. Heat olive oil in a skillet on medium-high heat. Assemble fish fillets in a single layer in the skillet and cook 2-3 minutes per side until both sides are golden and the fish flakes apart easily. Transfer fish to a plate and flake with a fork.
  5. Heat your tortillas individually in a large dry pan until warm.
  6. Assemble cooked fish, slaw, and avocado on tortilla. Serve aioli and salsa on the side with fresh lime wedges. Garnish with cilantro.

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