FIsh tacos are great because you can challenge yourself to a multi-tasking adventure. While the fish is cooking, prep your fresh ingredients -- shaved cabbage, tomatoes, corn, and herbs, so they'll be ready to serve once the fish is finished cooking.
They also make wonderful leftovers for lunch the next day and I always enjoy adding a squirt of lime and hot sauce to my tacos or if you have some guacamole in the fridge, that'd be a great option as well!
PAN FRIED FISH TACOS
Prep Time: 20 minutes; Total Cooking Time: 35 minutes
- 2-3 responsibly-farmed tilapia fillets
- 2 teaspoons of Cajun seasoning ( I used Tony Chachere)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 corn or rice tortillas
Line pan with foil and preheat oven to 375 F.
Preheat oven to 375 degrees F.
Rinse fish and pat dry. Season fish fillets on both sides with cajun seasoning and a little salt and pepper.
Melt butter in cast iron skillet over medium heat until bubbling. Add fish fillets and transfer to baking sheet. Cook in the oven for 8 to 12 minutes.
You can store left over fish in the fridge for 1-2 days in a glass tupperware container and freeze any leftovers in a ziplock bag for up to a month.
- 2 cups purple and green cabbage mix, thinly sliced
- 1 lime, sliced into wedges
- 1/2 tomato, diced
- handful cilantro leaves, chopped
- 2 avocados, sliced
- 1 cup Greek Yogurt (I used Fage)
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Creole mustard, or grain mustard
- 1 teaspoon Tabasco
- ½ lime squeezed
- Salt to taste
Mix ingredients in a small glass tupperware container and adjust flavors accordingly.
Leftover sauce can be used as a great dip for raw veggies or frozen in a glass tupperware container for up to 3 months. Defrost when ready to use.