I used to do tacos when I started out cooking more often. It started out by purchasing those taco kit from the grocery store but beef tacos is insanely heavy. Top it off with all the additional toppings like lettuce, cheese, sour cream ; it is a lot of side prep work to do and frankly, it is very americanised. Since then, I have decided to ditch the taco kit and try fish tacos. It’s lighter to take and pack in so much more flavour. I don’t even need to use pre-made seasoning cause I can make my own 🙂 My sister makes the most insane fish tacos cause she deep fries the fish fillets and even makes her own corn tortillas but I can’t do that so the store bought flour tortillas have to make do.
I’ve tried many variations but the one below is probably the best paired together. The picture has mango which is a nice addition but it can be hard to fine sweet mangoes in Calgary.
This is best done on the barbecue grill because you can get those nice grill marks when the tortillas are toasted plus if i can get by being lazy with dishes, you bet I will be.
Yield: 6 Tacos
Prep Time: 1.5 hours
Cook Time: 20 mins
- 1lb tilapia fillets (~ 4 fillets)
- 1 ½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon brown sugar
- dash of cayenne pepper
- 1 jalapeno
- 3 roma tomatoes, chopped
- 2 garlic cloves , minced
- ¼ red onion, fine chopped
- ½ lime, juiced
- ½ red pepper, diced
- ½ tablespoon olive oil
- parsley, chopped and to taste
- salt and pepper, to taste
- ½ avocado, thinly sliced
- Roast your jalapeno over your gas stove or use your broiler until the skin is charred. Set aside for it to cool
- Combine tomatoes, garlic, lime, red pepper, olive oil. season with salt, pepper and parsley to taste
- WEAR GLOVES! Remove the charred jalapeno skin and step. Cut in half and remove the seeds
- Chopped the jalapeno until fine. Add half of it to the other ingredients and taste. Add more until the desired heat is reached.
- Cover with cling wrap and refrigerate it for an hour for flavour infusion.
- Heat your barbecue and wipe clean the grills with paper towel.
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
- Spray a baking pan liberally with a cooking spray. make sure your pan fits on the grill.
- Once heated, place your tilapia in the baking sheet and cook till is no longer translucent and flakes easily with a fork.
- Remove the fish onto a plate and cover with foil.
- Remove the baking sheet. Careful! it’s hot
- Warm your tortillas on the barbecue until crisp or you see grill marks.
- Place tortillas on a serving board.
- Add avocado first then divide the tilapias equally.
- Top with salsa and mango.
- Drizzle with some lime juice
- Serve with chips and the remaining salsa as a side
Salsa recipe from Alton Brown
Fish taco recipe from Hostthetoast