Fish Tacos
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 2 tilapia fillets (approximately 8 oz)
  • 4 tortillas, street taco size (corn or flour)
  • ¼ cabbage head, shredded thinly (I used ⅛ of a green and red cabbage I had available from a previous meal)
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp oregano
  • salt and pepper
  • 1 tbsp coconut oil
Sauce
  • 1 garlic clove, minced finely
  • juice and zest of ½ orange
  • juice and zest of ½ lime
  • 1 tbsp agave syrup
Instructions
  1. Prepare the pico de gallo, guacamole, and cabbage before starting this dish. Once you start, this dish comes together quickly.
  2. Combine the cumin, chili powder, and oregano in a small dish.
  3. Sprinkle salt, pepper, and spice blend on one side of the fish fillets.
  4. Heat a Medium skillet over Medium/Medium-High heat.
  5. Add coconut oil to skillet and swirl to coat.
  6. When the oil shimmers, place the fish fillets spiced side down.
  7. Sprinkle salt, pepper, and spice blend on second side of fillets.
  8. Cook for 3 - 4 minutes until the fish is lightly browned and edges curl slightly.
  9. Carefully flip and cook the second side approximately 3 - 4 minutes.
  10. When done, remove fish to a warm plate and cover lightly to keep warm.
  11. Add the garlic and saute for a minute until fragrant.
  12. Add the orange and lime juices, stirring to combine.
  13. Increase the heat to Medium-High and add the zest and agave syrup, stirring to combine.
  14. Bring to a heavy simmer and reduce to thicken, approximately 2 minutes.
  15. While the sauce thickens, heat the tortillas in a microwave.
  16. Pour the sauce to a small serving bowl.
  17. Build the tacos with ½ fish fillet, cabbage, pico de gallo, and guacamole, spooning the sauce over the fish.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/10/24/fish-tacos/