Fish Tacos

How appropriate that I slated fish tacos on a Tuesday! This is a dish I have never made before so here is my ‘just winging it’ recipe – which worked out fantastically if I say so myself. I opted for tilapia for its quick cooking and neutral flavor as I wanted the spices and accompaniments to shine. And did they ever… especially the ‘sauce’. After I finished this meal, I wondered if this one could be classified as health food given the moderate amount of protein cooked in coconut oil and variety of fresh vegetables packed into miniature carbohydrate delivery mechanism. Heck, it works for me! Anyway, these fish tacos scream balance in ingredients, flavors and textures. Cabbage adds crunch, pico de gallo adds a cool and zesty freshness, guacamole adds a rich creaminess, and the fish is nicely spiced and sauced with a slightly sweet citrus glaze. Wow… after that description, I have to wrap it up. I think I need another four tacos pronto!

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Fish Tacos

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

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

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.

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 1/2 fish fillet, cabbage, pico de gallo, and guacamole, spooning the sauce over the fish.