
Fish tacos
For fish
- 1 filet swai or tilapia
- Smoked paprika – to taste
- Black pepper – to taste
- Pinch of Cayenne pepper
- Kosher salt
- Garlic powder – to taste
- Onion powder – to taste
- 2 tbsp olive or grapeseed oil
- 1 tbsp butter
- 1 lime—cut into wedges
For slaw:
- ½ small Red cabbage (julienne)
- 2-3 tbsp Honey
- Kosher salt
- Black pepper
- ½ cup rice wine vinegar
- 1 fresh squeezed lime
- For crema:
- 1 ripe avocado
- ¼ cup sour cream
- 1 large lime (zested and juiced)
- ¼ cup fresh cilantro
- Kosher salt
- Black pepper
- 1 ½ tbsp honey
- ¼ cup olive oil
For salsa:
- 1 fresh peach(diced)
- 1 fresh mango(diced)
- ½ diced jalapeño
- 1 tbsp honey- if needed
- Pinch of kosher salt
- Fresh black pepper- to taste
- 1 fresh squeezed lime
Tortillas :
*use your favorite corn tortillas or a basic tortilla recipe
- Place crema ingredients (except oil) into blender and blend—stream in oil while blending until
- smooth(adjust seasonings with salt, pepper or honey) cover with cling wrap and place in fridge
- Combine cabbage, vinegar, honey, pepper and salt together. Set aside to pickle
- Combine peaches, mango, and jalapeño together and mix
- Squeeze lime over fruit mix and season with salt and pepper— if not ripe enough, add honey to mix. Set aside
- Place pan over medium high heat
- Combine seasonings (except salt) and season fish, season with salt
- Place fish in pan and sear for 2 to 3 minutes or until heavily seared and flip carefully
- Turn heat down to medium, add butter to pan and baste until tender
Remove from pan and rest - Heat tortillas in a clean pan and set on plate
- Time to layer the tacos! Start with fish, spoon over crema, then place small amount of slaw and finish with salsa. Finish with lime and black pepper!
* save a little cilantro for a fresh kick!