I am a huge sucker for all things fish tacos! In fact, you can add that to my list of why I could never be vegan (proceeded by my love for cheese and sushi). I’ve followed various fish taco recipes online, but this resulted in my favorite combination. I’m not an expert recipe maker, so please note my ingredient list is not exact science. I’m a big fan of “sprinkles, “handfuls” and “dabs.” The best part is you can really make this recipe all your own, using your favorite fish taco toppings.
Hopefully this serves up some #TacoTuesday inspiration for you!
Yields: 4 Servings
- 1lb of white fish, such as halibut, cod, tilapia or haddock (I used haddock)
- 4 tbsp olive oil
- Sprinkle of your favorite fish rub (I used Chef Palette Seasoned Salt for Fish – local, from a Navy vet in Monterey!)
- 1 bag of coleslaw mix (or make your own)
- 1 lime, juiced
- 12oz Greek yogurt, plain or sour cream
- 1 avocado
- Salt and pepper to taste
- Handful of cilantro
- Handful of green onions
- Pico de gallo
- Hot sauce (I used Chohula green pepper)
- Tortilla chips (if you need a little crunch)
- Pat dry your fish fillets with a paper towel, then sprinkle your favorite fish rub on both sides. Heat oil I used 1 tbsp per fillet) in pan.
- Pan fry your fillet for 4 minutes on each side (~depends on how thick the fillet is). Set aside each fried fillet and shred with a fork.
- In a small bowl, whisk together Greek yogurt, lime juice, hot sauce, salt and pepper. Set aside.
- To build your plate, place the coleslaw mixture as your base and top with shredded fish. Add your toppings from there, such as green onions, avocado, pico de gallo, fresh cilantro and more hot sauce. Finally, top it with the yogurt sauce and you’re golden! Enjoy with a few chips, but I promise you won’t even miss the tortilla.