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Author Notes: I've had grilled white fish with a lemon-olive salsa before (from Sunday Suppers at Lucques), and thinking about it I realized, well if there's salsa, why not turn it into a taco?! We had the results for dinner last night, and I have to say, I expected them to be good, but they were even more delicious than I had anticipated! They're amazingly fresh and summery feeling, even though they use seasonal ingredients. And, even though they have a long ingredient list, they come together very quickly. - fiveandspice
- olive oil
- 2 tablespoons finely diced red onion
- 3 tablespoons sherry vinegar, divided
- 3 teaspoons honey, divided
- 2 meyer lemons
- 1/2 cup pitted green olives (of your favorite variety), chopped
- 3 tablespoons chopped fresh cilantro
- 1 fennel bulb
- 2 cups shredded red cabbage
- 2 teaspoons whole grain mustard
- sea salt
- 1 1/2 - 2 pounds tilapia or flounder fillets (or any other white fish that you can find wild/locally caught)
- 2 teaspoons hot paprika
- 2 teaspoons dried thyme
- freshly ground black pepper
- plain yogurt, for serving
- 8 flour tortillas, for serving
- First make the lemon-olive salsa. Stir together the red onion with 2 Tbs. sherry vinegar. Let this sit while you chop the lemons. Remove the ends from each of the meyer lemons, then dice them into small cubes (about 1/8 inch), peel and all. Do remove the seeds, though. When this is finished, whisk 2 tsp. honey and a pinch of salt into the onions. Next whisk in about 1/4 cup olive oil. Stir in the diced meyer lemons, the chopped olives, and the cilantro, and set aside.
- Trim the fennel bulb and thinly slice it. Whisk together 2 Tbs. olive oil, 1 Tbs. sherry vinegar, 1 tsp. honey, 2 tsp. mustard, and 1/2 tsp. each salt and pepper. In a large bowl toss the shredded cabbage and the sliced fennel with this dressing. Set aside.
- Rub one side of your fish fillets with the hot paprika and thyme and sprinkle them with some salt and fresh ground pepper. Let them sit 5 minutes. Then, heat about 1-2 Tbs. olive oil in a large frying pan until it is nearly smoking. Add the fish, spiced side down, and fry until just cooked through and flaky.
- Assemble the tacos by filling a tortilla with a couple chunks of fish, a scoop of the cabbage-fennel slaw and a scoop of lemon-olive salsa. Top with a dollop of plain yogurt (and if you happen to have an avocado around, a few slices on a taco go quite nicely). Enjoy!
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives