This recipe is loosely based on one I got in my weekly Hello Fresh box. What elevates it way above your typical fish taco recipe is the pineapple salsa & the lime crema. So good!
The tacos are a pretty well rounded meal all by themselves. But you could always whip up some black beans and rice or chips and guacamole. And don’t forget the margaritas!
1 pound tilapia (you can also use cod or mahi mahi)
1 c shredded red cabbage
avocado slices (optional)
soft corn tortillas
lime slices & sprigs of cilantro, for garnish
olive oil, to lightly coat the fish
For the spice blend:
• 2 T Herbed Paleo Powder (I would omit the celery, if I was blending it from scratch)
It’s a blend of Garlic Powder, Paprika, Black Pepper, Onion Powder, Basil, Oregano, Lemon Peel, Celery, Thyme, Cayenne Pepper.
• 1 T brown sugar
• 1 t cumin
• 1 t salt
For the salsa:
• 1/2 c chopped pineapple (don’t use canned crushed pineapple, it’s too mushy)
• 1-2 T minced shallot
• 1T chopped fresh cilantro
• a little salt & pepper
For the crema:
• 1/4 c mayonnaise
• 1/3 c sour cream
• 1-2 cloves garlic, crushed (mince, then smash with the side of the knife)
• juice & zest of half a lime
Stir in water, half a teaspoon at a time, til it’s a pourable consistency.
Cook the fish & assemble the tacos
Lightly coat the fish with olive oil and cover it pretty thickly with the spice blend (trying not to let any sugar land on the pan, as it will burn). Either bake it or broil til it flakes easily with a fork. (bake: 425° for 6-8 minutes or broil for just 3-5 minutes).
Drizzle a little bit of the crema onto the cabbage and stir to combine.
Warm the tortillas by putting them in a dry fry pan over medium heat for a minute or two.
Put an ounce or two of fish into each tortilla. Add a tablespoon or more of the cabbage slaw, then a tablespoon or more of the pineapple salsa. Top with a bit of crumbled cheese and chopped fresh cilantro, if desired. Add an avocado slice, or serve it on the side with a squeeze of fresh lime juice. Drizzle with more crema, if desired.