The Culinary Enthusiast and I decided a while ago to add more fish into our diet, but I’ve not been very successful at translating that into action. Now that we’ve tried these tacos, there won’t be any problem eating fish on a regular basis. We enjoyed them immensely. The avocado spread is smooth and tangy, the slaw is crunchy and spicy with the kick of lime juice, and the fish had a spicy crust and moist interior. Put it all together in a whole wheat tortilla, and you’ve got yourself one fun-to-eat, grab-the-napkins messy handful of deliciousness.
Don’t let the numerous components of the recipe deter you from making these. I made the avocado aioli and the vinaigrette and slaw ahead of time (dress the slaw with the vinaigrette closer to serving time, so it won’t lose its crispiness). As for the fish, it came together in a flash just before cooking time. All three preparations are easy, and we assembled our tacos at the table.
About the photos, well … I got interrupted a couple of times by phone calls as I was putting the finishing touches on this dinner, and by the time I got the food on the table I was simply in a rush to eat. I basically pointed the camera and clicked. My photos don’t do justice to this dish, so I encourage you to check out the link to the Back Road Journal post, above, for some truly lovely pictures.
Old favourites are special in the kitchen, but be sure to venture out and try new recipes, too. As these tacos prove, you may be finding new old favourites!
Zesty Fish Tacos
As I adapted the recipe from Back Road Journal, here
Spicy Lime Vinaigrette
- 2 tbsp olive oil
- 1 tbsp fresh lime juice, or to taste
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp hot sauce
- salt and pepper to taste
Whisk all the ingredients together in a bowl until emulsified.
Avocado Aioli
- 1 small avocado, peeled and mashed
- 3 tbsp mayonnaise
- 3 tbsp lime juice
- 1/4 to 1/2 tsp hot sauce
- 1/4 tsp salt
- pepper to taste
Combine all ingredients in a bowl and mix together until smooth.
Slaw
- 1 cup shredded red cabbage
- 1 cup shredded white cabbage
- 1/2 cup grated carrot
Spicy Pan Sautéed Fish
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder (the recipe called for cayenne, but I replaced it with chill powder)
- 1/2 tsp coriander
- 1/2 tsp ginger
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 fresh skinless fish fillets, such as flounder (I used tilapia), each cut into thirds
- Note: the recipe also called for 1 tsp onion powder, which I didn’t have
Tacos and Optional Toppings
- 6 tortillas, corn or flour (I used whole wheat)
- chopped cilantro
- chopped peanuts
- lime wedges, to garnish
