Spicy Sauted Fish Tacos

 

 

I have been really trying to use spices more in my cooking. First of all, it tastes amazing to add all of these different flavors. Also, it can reduce the need for other less healthy options like salt and butter. Finally, it usually eliminates the need for flouring or breading your protein, which is also a bit healthier.

 

 

My latest attempt at spicing things up in the kitchen was this amazing fish taco. Most fish tacos are breaded chicken and with mayo-based slaw. This one has a citrus-based slaw with a great mayo sauce. It lets you decide how much or how little you want. You can just focus on the flavors the fish has and not worry about anything else with it. Yum!

 

 

Admittedly, I don’t always eat this with tortillas and slaw. Sometimes I’ll just serve it with a crisp green salad, or maybe some black beans and corn. It’s a very versatile fish recipe. Let your imagination, and tastebuds, run with it.

 

 

 

Spicy Saucy Fish Tacos

 

 

Fish:

1 lb, about 4 pices, white fish of your choice (hoki, tilapia, cod, etc)

1 tsp salt (adjust to your preferences)

½ tsp black pepper, dried oregano, garlic powder, cumin powder

¼ tsp cayenne pepper, paprika

1 Tbs EVOO

 

Slaw:

2 c cabbage, finely shredded

2 tsp honey

½ a lime, juiced

1 Tbs cilantro

 

Sauce:

½ c mayonnaise

½ c sour cream

2 small garlic cloves, minced

¼ tsp cumin powder, cayenne pepper

Salt and pepper to taste

½ a lime, juiced

 

Mix together the dressing for the slaw and add the cabbage. Put that in the fridge to set. Next, mix the ingredients for the sauce and place that in the fridge to set. Now it’s onto the fish.

 

Mix together the spices so you have a rub. Pat your fish dry and cover the filets with half the rub. Rub it in so it will stick to the fish. Flip the fish over and repeat with the rest of the rub.

Heat EVOO over med-high burner. Brown one side of the fish, and flip after a few minutes. Cook the second side for a few minutes as well; long enough to ensure the fish is cooked through. 

 

Remove from heat to a plate. Gently pull the fish apart into bite size pieces. Serve with your slaw, sauce, and tortillas. You can also add some garnish like red onions or avocado slices. Enjoy!