A deliciously light fish taco topped with a cabbage slaw, creamy slivers of avocado, and a cilantro lime mayo that is totally to die for. Use any white fish you like. These are life changing. —Amanda Shulman
filets of a white fish (cod, tilapia, mahi mahi, halibut)
Put the fish filets in a large plastic bag. Add the onion, the juice of 2 limes, the olive oil, the cilantro leaves and a generous amount of salt. Shake the bag gently, making sure to coat the fish. Marinate the fish for 30 minutes to 3 hours in the fridge.
When ready to cook the fish, preheat the oven to 400 degrees. Heat a little olive oil in a large skillet and bring to a high heat. Remove the filets from the marinade, SAVE THE MARINADE, and pan sear each side for about 3 minutes.
Transfer the filets to a casserole/baking dish. Cover the filets with the marinade, onions included, and put in oven. Bake at 400 for about 6 minutes, then turn the heat to broil and broil until the fish starts to brown and get a little crispy. Remove once crisped to your liking.
For the sauce:
Whisk the mayo, handful of cilantro leaves, green onions and juice of 2 limes together. Add salt to taste. Refrigerate until ready to serve.
Thinly slice the cabbage into strips. Toss with juice of 1/2 a lime and salt, refrigerate until ready to serve.
Assembly: Warm your corn tortillas in the microwave for about 30 seconds. Top with a good hunk of fish, the slaw, some fresh avocado and a big dollop of the sauce. ENJOY.
The kitchen is my haven and feeding people is my activity of choice. Butter is as crucial to my life as air, and if you put avocado or bacon on anything and put it in my vicinity, consider it gone. Check out my recipes and food adventures on stayhungree.com.