Baja Fish Tacos

 

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 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

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 The Spice Apothecary’s Hella Cajun

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 teaspoon of The Spice Apothecary’s El Taco Seasoning

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

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

Enjoy!!!

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

KitchenAid 3-Speed Hand Blender

Lodge Cast Iron Reversible Griddle

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