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
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Ingredients
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olive oil
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2 tablespoons
finely diced red onion
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3 tablespoons
sherry vinegar, divided
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3 teaspoons
honey, divided
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2
meyer lemons
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1/2 cup
pitted green olives (of your favorite variety), chopped
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3 tablespoons
chopped fresh cilantro
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1
fennel bulb
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2 cups
shredded red cabbage
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2 teaspoons
whole grain mustard
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sea salt
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1 1/2 - 2 pounds
tilapia or flounder fillets (or any other white fish that you can find wild/locally caught)
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2 teaspoons
hot paprika
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2 teaspoons
dried thyme
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freshly ground black pepper
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plain yogurt, for serving
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8
flour tortillas, for serving
Directions
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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.
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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.
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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.
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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!
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