My fish taco recipe...it's one of my crowning joys. This one has been in fairly heavy rotation in my house for years and when a twitter follower asked me if I had any taco recipes for "Taco Tuesdays" I decided to work on this one. When it was finally done, I had to send it to Ebony.com because to me, they're THAT GOOD. AND this recipe recently won a weekly "Taco Tuesday Challenge" where cooks were asked to submit pictures of their best taco dish. My Fish Taco picture (see above) was selected last week as the best submission and the recipe is being featured on 3 culinary blogs! Yay me!
Now what makes these tacos so good, and what makes any taco good for that matter, are the toppings. I top mine with a cilantro-lime cole slaw, a bright and tangy version made with Greek yogurt, and a fresh pico de gallo. These toppings help to balance the spicy rub I use to season the fish.
So this is like 3 recipes in 1 because you get the fish recipe, the pico de gallo recipe, AND the recipe for cilantro-lime slaw; all of which can be used separately or together. Serve the pico as an appetizer with tortilla chips or serve the slaw on the side of a heavier Mexican dish like enchiladas.
I hope you add one or all of these to your rotation! Click HERE to view the recipe on Ebony.com. The recipe is also posted on N' Joy Eats website as last week's Taco Tuesday Challenge winner. OR scroll below for the picture tutorial.
Oh and I almost forgot! For a carb-free meal, wrap these babies in lettuce instead of a tortilla for even more health benefits. In the picture below, I used bib lettuce but I found that the leaves were too small. I would go with iceberg next time.
Ingredients: (Makes 5-6 tacos)
1 6 oz container Plain Greek Yogurt (about ¾ cup)
1 teaspoon Honey
1 tablespoon Fresh Cilantro, finely chopped
1 teaspoon Fresh Lime Juice (about ½ a lime)
2-3 Cups Pre-Shredded Cole Slaw Mix
Salt & Pepper to taste
1 teaspoon Chili Powder
1 teaspoon Cumin
1 teaspoon Salt
½ teaspoon Oregano
½ teaspoon Garlic Powder
¼ teaspoon Cayenne Pepper
¼ teaspoon Black Pepper
1-2 tablespoons Extra Virgin Olive Oil
1 lb. Tilapia Filets
1 package 6” or 8” Flour Tortillas
Fresh Pico De Gallo, for topping (recipe follows)
Lime Slices and Cilantro for garnish
Directions:
To make slaw, whisk together Greek yogurt, honey, cilantro,
lime and salt and pepper to taste in a bowl. Gently toss in 2-3 cups of the coleslaw mix, adding a little
at a time until cabbage has completely been coated in the sauce. Set aside.
Next, set oven broiler to high. Wrap 6-8 tortillas in aluminum foil and place on lower rack
in the oven to get warm.
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In a small bowl, add the chili powder, cumin, salt, oregano, onion powder, cayenne pepper and black pepper and stir to combine. Place fish filets on a foil lined baking sheet and brush both sides of the fish with the extra virgin olive oil. Then rub both sides of the fish with spice mixture. Broil fish on high for 17-20 minutes, until firm. Remove the fish from the oven, squeeze the juice from half of a lime over the fillets and cut them into 3-4 inch chunks.
Lastly, remove the tortillas from the oven. To build the tacos, place 3-4 pieces of
fish on a tortilla. Top with
cilantro-lime slaw and some fresh pico de gallo. Serve with a slice of lime and a sprig of cilantro for
garnish.
Pico De Gallo
5 plum tomatoes, seeded, diced
½ cup red or white onion, finely chopped
2 tablespoons fresh chopped cilantro
Juice of ½ a Lime
Salt & Fresh Black Pepper, to taste
Directions:
After you have removed the seeds and diced your tomatoes,
add them to a bowl. Then add the
finely chopped onion and cilantro and stir to combine. Next squeeze half a lime over tomatoes
and season liberally with salt and freshly cracked black pepper. Give mixture a final stir, cover and
refrigerate for at least 30 minutes or overnight. Serve with tortilla chips or as a topping for tacos,
quesadillas, burritos, eggs, you name it!
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| These were even better the next day! |
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