Fish & Seafood
Fish Tacos
Fish Tacos
Ingredients:
For the Slaw
1 small cabbage,shredded (about 4 cups)
1 small carrot, grated
2 to 3 green onions, thinly sliced
1/2 to 1 whole jalapeño chile, seeded and minced
1 clove garlic, minced
2 tbsp Honey and Pepper Balsamic
1 tablespoon lime juice
2 tablespoons Greek yogurt
2 tbsp Innisfil Creek Honey(found at Barrie Olive Oil)
Salt and pepper
For the Fish:
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon smoked paprika or chipotle powder
1 to 1 1/2 pounds snapper, sole, tilapia, white fish
2 tbsp Lemon Olive Oil
To Serve:
12 corn tortillas
Torn cilantro leaves
Sliced avocado
Lime wedges
Salsa
Directions
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Place in colander for 15 minutes to drain excess liquids.
Squeeze the cabbage of its excess liquid and transfer to a mixing bowl. Add the grated carrot, green onions, and jalapeño toss t0gether. Whisk together the minced garlic, lime juice,Honey and Pepper Balsamic, honey and Greek yogurt salt and pepper to taste. Pour over the cabbage mix and toss to combine.
To prepare the fish, combine the flour, salt, pepper, and paprika in container. Pat the fish dry, then dredge it in the flour mixture.
Heat the Lemon Olive Oil in a heavy cast iron pan over medium to high heat. Add the fish to the pan cook for 2 to 3 minutes per side, flip with a spatula, until both sides are golden-brown Transfer the fish to a plate and flake into large chunks.
Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos
Products Used
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Lemon Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
