Tuesday, April 15, 2014

Fish Tacos w/ Remoulade Sauce

I was totally skeptical of trying 1) to make this dish and 2) to eat this dish. I've never had fish tacos before, but the hubs loves them. To my surprise, I liked it fine, and he LOVED it. I had to modify the spices slightly as we are weenies when it comes to spicy foods.

4 filets of tilapia (about a pound) or fish of your choice
8 small wheat flour tortillas
olive oil

2 cups green cabbage, finely shredded
1 teaspoon honey
the juice of 1 lime
1 tablespoon finely chopped cilantro
salt and pepper

seasoning rub for fish
2 teaspoons salt
20 grinds of fresh pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder

1/2 cup olive oil mayo
1/2 cup Greek yogurt
2 small garlic cloves, minced
1/4 teaspoon cumin powder
1/8 teaspoon cayenne pepper
salt, to taste
pepper, to taste
the juice of two limes

instructions and directions: 
Start out by combining all the remoulade ingredients in a small bowl. Mix well and set aside in the fridge.

In another small bowl for the slaw, whisk together: honey, salt, cilantro and lime juice. Slice/chop cabbage thinly - I used my mandolin slicer. Toss with the cabbage and set in fridge with the remoulade.

Get another small bowl and combine seasonings for fish rub. Lay fillets on a plate and drizzle both sides with olive oil. Apply rub to both sides of fish. This should use up all the rub. Grill fish. Gently pull fish apart into bite size pieces.
Fill tortillas, that have been warmed, with fish. Layer with slaw, salsa and remoulade. Makes 4.

Click here for original recipe.

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