Andie's Baja-Style Fish Tacos recipe
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Ingredients
- 8 tilapia fillets ¼ cup extra-virgin olive oil 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garlic paste 6 large tomatoes, seeded and diced 1 avocado, diced 1 red onion, chopped 1 jalapeno pepper, seeded and finely diced, or more to taste 4 sprigs cilantro, finely chopped 6 cloves garlic, minced 1 pinch garlic salt, or to taste ground black pepper to taste 1 cup mayonnaise ⅔ cup sour cream 2 tablespoons olive oil, or as needed 16 (8 inch) flour tortillas, warmed 6 cups shredded cabbage
Nutrition Info
- 866 caloriescarbohydrate: 71.7 gcholesterol: 59.9 mgfat: 49.4 gfiber: 9.8 gprotein: 35.7 gsaturatedFat: 9.9 gservingSize: -sodium: 799.9 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Andie's Baja-Style Fish Tacos
Directions
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Cut each tilapia fillet into 2 strips each.
Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag, set aside.
Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.