Fish Tacos
These fish tacos make for a simple weeknight dinner. They are inspired by a Baja version, yet incorporate more veggies and most importantly, avocado!
Serves 4
Ingredients
- ~ 2 lbs fresh mild white fish such as Tilapia or Cod
- 12 corn tortillas
- 1 avocado, chopped
- 1 cup cherry tomatoes, cut in half
- 1/2 cup shredded cabbage
- 1/2 cup diced cilantro
- 1/2 cup diced green onions
- 4 tablespoons mayo (I make my own with olive oil)
- juice from 1 lemon
- 4 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 pat butter
- 2 tablespoons white wine
- salt & pepper
Preparation
- Prepare a white sauce by combining the mayo, lemon juice, crushed garlic and salt & pepper.
- Set aside and prep the vegetable toppings, each in their own bowl.
- Heat the olive oil and butter in a large pan and lay fish fillets in side-by-side.
- Sprinkle tops with salt & pepper and let cook on medium for about 4 minutes.
- Flip, sprinkle with salt & pepper again and after a couple of minutes, add the white wine to steam for a couple more minutes.
- Heat the tortillas in the oven (wrapped in foil) or individually in a dry skillet.
- Assemble and serve, or the other way around.
