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FISH TACOS

prep time: 40 MINScook time: 15 MINStotal time: 55 mins

ingredients:

  • 10 basa fillets (or other mild white fish)
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp brown sugar
  • Corn (or flour) tortillas
  • Half a lemon
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp brown sugar
  • Corn (or flour) tortillas
  • Half a lemon
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp brown sugar
  • Corn (or flour) tortillas
  • Half a lemon
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp brown sugar
  • Corn (or flour) tortillas
  • 2 tsp cardamom
  • 1 tbsp freshly ground pepper
  • 1 tbsp allspice
  • 2 tsp coriander
  • 1 1/2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 6 cloves garlic, diced
  • Pinch cayenne pepper
  • 1 small white onion, diced
  • 1 1/2 cups plain yogurt (2%)
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Half a lemon
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp brown sugar
  • Corn (or flour) tortillas
THE SLAW
  • 1/3 of a red cabbage
  • 4 tbsp apple cider vinegar
  • Salt + pepper to taste
THE GUAC
  • 3 avocados
  • 1 tomato, diced
  • Half a red onion, diced
  • Salt + pepper to taste
  • Juice of 1 lime
  • 1 clove garlic, diced
  • 1/2 cup fresh cilantro, chopped
THE PICO
  • 4 tomatoes, diced
  • Half a red onion, diced
  • 2 cloves garlic, diced
  • Handful fresh cilantro, chopped
  • Juice of 1 lime
THE CILANTRO-LIME CREMA
  • 1 cup Greek yogurt
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 cup mayo
  • Juice of 1 1/2 limes
  • Handful of fresh cilantro, chopped
  • Half an avocado
  • 1 jalapeno peppers, deseeded
  • Salt + pepper to taste
  • 2 cloves garlic, diced
  • 3 tbsp canola oil

instructions:

THE SLAW
  1. Thinly slice cabbage and place in a bowl.
  2. Combine remaining ingredients in a medium size mixing bowl.
  3. Add marinade to chicken in bag and thoroughly mix. Refrigerate for at least 1 hour (preferably overnight).
  4. Soak wooden skewers in water for at least 20 minutes before grilling.
  5. Preheat BBQ to medium / high.
  6. Remove chicken from marinade and put on skewers.
  7. Lightly brush grill with cooking oil and place chicken skewers on it.
  8. Turn BBQ down to medium and grill skewers for 5-7 minutes each side or until chicken is fully cooked.
  9. Serve with fresh pitas, hummus, garlic sauce, cucumbers, tomatoes, pickles, and any other fixings you like!
  10. Pour 3-4 tbsp of apple cider vinegar over the cabbage.
  11. Add salt + pepper to taste.
  12. Combine thoroughly, cover, and set aside.
THE PICO
  1. Mix together tomatoes, garlic, red onion, and cilantro.
  2. Add lime juice and thoroughly combine.
  3. Cover and set aside.
THE GUAC
  1. Cut all 3 avocados in half and remove pit. Scoop avocado meat into a bowl. Roughly mash with a fork.
  2. Add garlic, tomato, red onion, cilantro, salt, and pepper. Mix thoroughly.
  3. Place 1-2 avocado pits in the guac (to keep from going brown), cover, and set aside.
THE CREMA
  1. Put all ingredients in a bowl and combine with an immersion blender.
THE TACOS
  1. Defrost fish in fridge or cold water. Pat dry with a paper towel and place side by side in a baking dish.
  2. Squeeze the juice of 1 lemon over the fish.
  3. Combine remaining ingredients thoroughly and cover both sides of the fish with the mixture.
  4. Heat a large (preferably cast iron) pan on medium high with a couple splashes of canola oil. Once pan is heated, place fish in side by side, leaving a little bit of room in between. Cook 3-4 minutes each side.
  5. Once fish becomes flakey, break it apart into bite size pieces. Transfer to a covered serving dish.  Serve hot alongside guac, pico, slaw, and crema.

notes

Once fish is cooked, you’ll know because it will be white and flake apart easily with a fork.

Jalapeno can be left out of the crema for the less spicy crowd.

Putting a pit back in the Guacamole will ensure that it will not start turning brown before it's time to eat!

You can buy smoked paprika at the 'Bulk Barn'.
Created using The Recipes Generator