Fish Tacos

Serves: 4
Total Cook Time: 25
Prep Time: 5
Cook Time: 20

Ingredients

  • 1 lbs white flakey fish (tilapia, Mahi Mahi, etc) filet (rinsed and patted dry)
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 minced garlic cloves
  • 1 jalapeño pepper (seeds removed)
  • 1 can diced tomatoes
  • 1/4 cup cilantro, chopped
  • 3 TBSP lime juice
  • 8-10 tortillas (corn, flour or hard)
  • Salt/pepper to taste
  • 1 medium avocado
  • 1 cup sliced cabbage

Sauce ingredients

  • 1 cup mayo
  • 1 TBSP lemon juice
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp chipotle powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic salt or just salt
  • 1/4 tsp pepper

Instructions

  • Heat olive oil in large skillet over medium heat.
  • Begin cutting veggies/herbs until skillet hot. Cabbage should be last if using uncut cabbage.
  • Sauté onion until translucent (continue cutting veggies/open and drain tomato can), add garlic and cook 1 more minute. Mix well.
  • Place dried fish on skillet and cook until flesh starts to flake.
  • Add jalapeños, tomatoes, cilantro (keep some for garnish), and lime juice. Sauté on medium high for 5 min breaking up the fish and mix well. Season salt and pepper.
  • Make sauce by mixing all ingredients together and place in fridge until ready. (Can store in fridge for 4 days)
  • Heat tortillas.
  • Serve a little of 1/4 cups of fish mixture with each tortilla. Top with cabbage, avocado, cilantro and lime squeeze.

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