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
- 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
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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