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.
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.
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.
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. 🙂
- 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
- 1 1/2 cup red cabbage, shredded
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp brown sugar
- salt and pepper, to taste
- 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
- 1 avocado, cut into slices
- 1 package of tortillas
- cilantro, garnish
- lime wedges, garnish
- 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.
- 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.
- 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.
- 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.
- Heat your tortillas individually in a large dry pan until warm.
- Assemble cooked fish, slaw, and avocado on tortilla. Serve aioli and salsa on the side with fresh lime wedges. Garnish with cilantro.