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
(serves 1-2)
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
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 sear on each side for about 3 minutes or until thoroughly cooked. Remove from pan and set aside.
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.
GARNISH
- 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
YOGURT SAUCE
- 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.
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