i really love fish tacos. my family has a favorite cuban place where we get tilapia fish tacos and mojitos on saturdays. while this recipe calls for any meaty, white fish, i really like tilapia because it is very flakey.
this recipe comes from the food network’s aarti sequeira. she recommends serving them with allagash white beer, but i never pass up an opportunity to make or drink mojitos. it pairs well with these fish tacos because the mayo includes mint.
i made this recipe for someone who does not typically enjoy fish, but he loved the recipe! it would also work well with shrimp!
tilapia fish tacos
- 1/4 c. olive oil
- 2 tsp. ground coriander
- 2 tsp. ancho chile powder
- pinch of cinnamon
- salt & pepper
- 1 lb. white fish (cod, tilapia, mahi mahi), deboned & cut into bite-size pieces
- 1/2 c. mayonnaise
- 1 clove garlic
- 8 sprigs fresh mint
- 2 tsp. ground cumin
- 2 limes
- 10 corn or flour tortillas
- 1/4 head green or napa cabbage, shredded
- 1 avocado, sliced or diced
- 1 tomato, sliced or diced (your choice)
for the fish: in a bowl, combine olive oil, coriander, chile powder, cinnamon, and salt & pepper. add the fish and make sure it is coated in marinade.
for the sauce: put the mayo, garlic, mint, cumin, and juice of one lime in a food processor or blender. blend until smooth. season with salt & pepper and more lime juice, if needed. pour into a small bowl and set aside.
heat a large wok or non-stick pan over medium heat. add fish when the pan is hot. cook until cooked through, about 3 minutes per side. it should flake easily with a fork.
meanwhile, heat the torillas in a pan or microwave. remove fish from the pan.
to build the tacos, spread the sauce on the tortilla, then add the shredded cabbage, followed by the fish. serve with lime wedges.
you can also add avocado and tomatoes to the tacos!