Description
I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.
Ingredients
- 8 tilapia fillets
- ¼ cup extra-virgin olive oil
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic paste
- 6 large tomatoes, seeded and diced
- 1 avocado, diced (Optional)
- 1 red onion, chopped
- 1 jalapeno pepper, seeded and finely diced, or more to taste
- 4 sprigs cilantro, finely chopped (Optional)
- 6 cloves garlic, minced
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 1 cup mayonnaise
- ⅔ cup sour cream
- 2 tablespoons olive oil, or as needed
- 16 (8 inch) flour tortillas, warmed
- 6 cups shredded cabbage
Instructions
- Cut each tilapia fillet into 2 strips each.
- Mix olive oil
- chili powder
- cumin
- coriander
- and garlic paste together for marinade. Add fish strips
- coat well
- and set aside to soak.
- Mix tomatoes
- avocado
- red onion
- jalapeno
- cilantro
- garlic
- garlic salt
- and black pepper together in a bowl for pico de gallo.
- Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
- Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky
- about 10 minutes. Remove from heat and let rest.
- Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce
- spoon on pico de gallo
- sprinkle with cabbage
- and finish by piping more sauce over the top. Fold and serve.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8