Recipe: Fish Tacos

Fish tacos are really easy to make. They are traditionally served with cabbage, but I wanted to try something new. The fresh flavors make this an ideal summer recipe, and it’s easy to share with friends.

Ingredients (serves 4; 10 tacos):

Fish Tacos:

  • 6 tilapia filets
  • organic cilantro
  • 1.5 organic lime
  • olive oil
  • salt and pepper
  • organic corn tortillas
  1. Marinade the fish in the juice of one lime, 5 tbsps olive oil, cilantro. Place in a bag and in the fridge for 45 minutes before sautéing.
  2. Sautee fish (about 5 minutes each side) and flip only once

White Sauce:

  • sour cream
  • mayonnaise (equal parts)
  • 1/2 organic lime
  • splash hot sauce
  1. Simply whisk all the ingredients together

Corn and Avocado Salad:

  • 2 ears of fresh corn
  • 1 ripe organic avocado
  • 1 tbsp olive oil
  • salt
  1. Boil the fresh corn for about 5 minutes in salted water (or until tender)
  2. Separate the kernels and add to a small bowl
  3. Slice the avocado in half and remove the pit.
  4. Using a knife score the avocado flesh into squares and scoop out with a spoon
  5. Combine all ingredients in the small bowl (you can add cilantro or lime if you want)

Pico de gallo:

  • 3  med organic tomatoes
  • 2  organic shallots
  • cilantro
  1. Finely chop all the ingredients and combine in a bowl

Pico de gallo is traditionally made with onions, but I prefer shallots to give it a milder flavor.

To assemble the fish tacos place the cooked fish, pico de gallo, white sauce, (and any other toppings you like) on a warmed corn tortilla. Serve with the Corn and Avocado salad and you have a complete delicious meal!



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