Tuesday, June 9, 2015

Fish Tacos

Fish Tacos can be filled with either fried or grilled fish depending on how healthy you want to be, and are then topped with a tangy slaw and tasty aioli.


For the Fish

  • .5 lb White Fish such as Cod, Snapper, Tilapi, Mahi Mahi, or Cat Fish
  • Lime Juice
  • Salt
  • Pepper
  • Garlic Powder
  • Chili Powder

For the Aioli

  • .25 cup Plain Yogurt
  • 1 Teaspoon of Cilantro Paste
  • 2 Teaspoons of Lime Juice
  • 1 Dash of Chili Powder

For the Filling

  • Shredded Cabbage or Radicchio
  • 1 or 2 Tomatoes
  • 4 sliced Green Onions
  • Shredded Cheese

To Bring it Together

  • Tortillas

Cooking Instructions

For the Fish: Remove the skin from the fish if you prefer. Make a rub out of Salt, Pepper, Garlic Powder, and Chili Powder then lightly apply it to the fish. Rub some lime juice over the rub to add some flavor. Heat a grill pan on medium-high heat and cook the fish for roughly 4 minutes a side until it is flaky. Once cooked remove from the heat and keep in a warm place.

For the Aioli: In a small mixing bowl add 1/4 cup of plain yogurt, 1 Teaspoon of Cilantro Paste, 2 Teaspoons of Lime Juice, and a dash of Chili Powder. Wisk until blended and check the flavor balance. Add more yogurt if needed to take the bite out of the lime juice.

Bringing it Together: Warm some Tortillas in a warm pan until pliable. Add the fish to the tortilla, top with some slaw, tomatoes, green onions, cheese, and dress with the aioli.

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