Monday, September 5, 2011
A while ago I promised to post my fish taco recipe. Well, I've finally gotten around to it. It's really easy, so doesn't need very much explanation.
I use tilapia, but almost any white fish will do. And instead of traditional coleslaw, I use my sauteed cabbage coleslaw.
I usually don't measure, so don't be afraid to wing it. Use the recipe as a guide. Sometimes I add garlic powder and/or leave out the paprika.
1/4 c. lime juice
1/4 c. olive oil
1 Tbsp. ground cumin
1/2 tsp. paprika
1 tsp. salt
1-2 lb. tilapia
1-2 Tbsp. vegetable oil
White corn tortillas
Hot sauce (optional)
Cilantro, chopped (optional)
In a medium bowl, mix lime juice, olive oil, cumin, paprika, and salt. Cut tilapia into bite-sized pieces and add to marinade; turn to coat. Let marinate in fridge about 30 minutes.
Heat skillet over medium-high heat. Add oil. Cook tilapia until it flakes apart, about 5 minutes, stirring occasionally.
Heat tortillas in skillet over medium heat. Top each one with fish, coleslaw, hot sauce, and cilantro.