Fish Tacos
- 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
- 1 garlic clove, minced finely
- juice and zest of ½ orange
- juice and zest of ½ lime
- 1 tbsp agave syrup
- Prepare the pico de gallo, guacamole, and cabbage before starting this dish. Once you start, this dish comes together quickly.
- Combine the cumin, chili powder, and oregano in a small dish.
- Sprinkle salt, pepper, and spice blend on one side of the fish fillets.
- Heat a Medium skillet over Medium/Medium-High heat.
- Add coconut oil to skillet and swirl to coat.
- When the oil shimmers, place the fish fillets spiced side down.
- Sprinkle salt, pepper, and spice blend on second side of fillets.
- Cook for 3 - 4 minutes until the fish is lightly browned and edges curl slightly.
- Carefully flip and cook the second side approximately 3 - 4 minutes.
- When done, remove fish to a warm plate and cover lightly to keep warm.
- Add the garlic and saute for a minute until fragrant.
- Add the orange and lime juices, stirring to combine.
- Increase the heat to Medium-High and add the zest and agave syrup, stirring to combine.
- Bring to a heavy simmer and reduce to thicken, approximately 2 minutes.
- While the sauce thickens, heat the tortillas in a microwave.
- Pour the sauce to a small serving bowl.
- 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/
3.5.3226