I believe the key to a great fish taco is the balance of flavors throughout
That’s why I also believe these will definitely become a fan favorite
The subtle flavor of delicately cooked fish over a spicy avocado creme, the freshness of some Pico de Gallo and top it off with Pickled Onions, all nestled in a toasted tortilla
I mean, all I can say is YUM!
So let’s start with the fish
We are using 3 tilapia fillets (around 1.5 pounds)
Run your fingers over the filet to feel for pin bones, remove any you find
Tilapia has a thick side (the upper portion) and a thin side (the lower portion) of each filet
So for this application I’m cutting the fish in half lengthwise then into chunks
I will separate the thicker portions from the thinner in order to cook the fish evenly
Move to a sheet pan and sprinkle the fish lightly with cajun seasoning
Click our link to make your own Cajun Seasoning
I’m using a griddle because since it spans the length of two different burners I can control the level of heat for the thicker and thinner fish
While our griddle heats up I’m going to toast the tortillas to add a little more depth of flavor
Just lay them down and toast a couple minutes per side
Then set aside
Drizzle 2 tablespoons of extra virgin olive oil on the griddle
Lay the thicker fish, seasoning side down over the larger burner and the thinner fish over the smaller burner
Cook the thicker fish 2-3 minutes per side and the thinner fish 1-2 minutes (season the bare side before flipping)
Gently pierce the fish with a sharp knife, if it slides through easily, the fish is done
Remove to a plate and set aside
Now we are going to make a spicy Avocado Creme
This will be a silky and delicious base for the fish
We used 2 avocados, 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper
Open the avocados up and remove the pit
Scoop out the flesh and place into a food processor along with the remaining ingredients and puree until smooth
Click the link below to see how to cut up an avocado
For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated
Now for assembly
Layout the tortillas and spread with some avocado creme
Next break up 2-3 pieces of fish per tortilla
Add some of the Pico de Gallo
Then top them off with some Pickled Onions and jump on in!
Enjoy!!!
Simply Sundays! ~ Baja Fish Tacos
Ingredients
3 tilapia fillets (around 1.5 pounds)
cajun seasoning to taste
2 tablespoons of extra virgin olive oil
toasted tortillas
For the Avocado Creme
2 avocados
4 tablespoons of plain yogurt
1-2 tablespoons of extra virgin olive oil
2 garlic cloves
1/4 teaspoon each of kosher salt, ground black pepper, cumin and cayenne pepper
1 tablespoon of fresh cilantro
Directions
Run your fingers over the filet to feel for pin bones, remove any you find. Tilapia has a thick side (the upper portion) and a thin side (the lower portion) of each filet. Cut the fish in half lengthwise then into chunks. Separate the thicker portions from the thinner in order to cook the fish evenly. Move to a sheet pan and sprinkle the fish lightly with cajun seasoning
Heat up a griddle. While it heats up toast the tortilla’s to add a little more depth of flavor Just lay them down and toast a couple minutes per side. Then set aside
Drizzle 2 tablespoons of extra virgin olive oil on the griddle. Lay the thicker fish, seasoning side down over the larger burner and the thinner fish over the smaller burner Cook the thicker fish 2-3 minutes per side and the thinner fish 1-2 minutes (season the other side before flipping). Gently pierce the fish with a sharp knife, if it slides through easily, the fish is done. Remove to a plate and set aside
This next step can actually be done ahead of time. Open 2 avocados up and remove the seed. Scoop out the flesh and place into a food processor along with 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper and puree until smooth. For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated
Layout the tortillas and spread with some avocado creme. Next break up 2-3 pieces of fish per tortilla and top with some Pico de Gallo. Top with Pickled Red Onions and serve
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
KitchenAid 3-Speed Hand Blender
Lodge Cast Iron Reversible Griddle
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