Fish & Seafood

Baja Fish Tacos

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

DSC07124

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

DSC07127

Move to a sheet pan and sprinkle the fish lightly with cajun seasoning

Click our link to make your own Cajun Seasoning

DSC07131

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

20160819_194356

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

20160819_194805

Remove to a plate and set aside

DSC07137

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

DSC07136

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

Show me how to cut 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

20160819_200508 (1)

Then top them off with some Pickled Onions and jump on in!

20160819_200727

Enjoy!!!

Simply Sundays! ~ Baja Fish Tacos

  • Servings: 6-8
  • Time: Prep 15 Min, Cook 10 Min
  • Difficulty: Medium
  • Print

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

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

KitchenAid 3-Speed Hand Blender

Lodge Cast Iron Reversible Griddle

© Simply Sundays 2016
All rights reserved

0 comments on “Baja Fish Tacos

Hey there! We love feedback so please leave your comments below. No need to fill out email address etc.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: