These fish tacos are so so so yummy and super quick to make. We threw them together in less than 25 minutes. And we could probably make them in less than 20 minutes if we would multi-task a bit better ;)
Ingredients:
Fish:
-Tilapia filets (we used 4 small ones - other mild white fish would probably work just fine)
-Carne asada seasoning
-2 tbsp butter
-Tilapia filets (we used 4 small ones - other mild white fish would probably work just fine)
-Carne asada seasoning
-2 tbsp butter
Fresh Garden Salsa:
-2 tomatoes, diced
-3/4 of a yellow bell pepper, diced
-1 jalapeño, diced (or small handful of jarred rings, diced)
-2 cloves garlic, minced
-roughly 2 tbsp fresh cilantro, chopped semi fine
-juice of 1 lime
-2 tomatoes, diced
-3/4 of a yellow bell pepper, diced
-1 jalapeño, diced (or small handful of jarred rings, diced)
-2 cloves garlic, minced
-roughly 2 tbsp fresh cilantro, chopped semi fine
-juice of 1 lime
Cabbage:
-3 or 4 cups red cabbage, finely shredded (we used a cuisinart with shredding plate)
-salt
-juice of 1 lime
-3 or 4 cups red cabbage, finely shredded (we used a cuisinart with shredding plate)
-salt
-juice of 1 lime
-Tortillas
-Monterey jack cheese, shredded (about one cup, but by preference)
1. Melt butter in pan over high heat. Slice fish, width wise, into half inch slices. Coat with carne asada seasoning. Cook fish in pan until cooked through, flipping half way. May take about 4 minutes total.
2. Toss all salsa ingredients together in medium bowl.
3. Toss shredded cabbage with salt until lightly coated. Drizzle and toss with lime juice.
4. Shred cheese and warm tortillas.
To serve: layer on tortilla the fish, cheese, salsa, and cabbage to taste. Enjoy :)
***Also, the fresh garden salsa is an amazing chip dip! Sooo good :) Perfect for summer!***
Side note: I am totally not a food photographer.... hence the poor quality of photos and staging ;)
