Fish tacos are a staple in coastal cities in Mexico and in California. Make your own with your choice of white fish, such as tilapia or catfish. Topped with a cabbage slaw, fresh tomatoes and lime juice, make fish tacos part of your family's weekly dinner routine.
- 2 ea. Avocados From Mexico, diced
- 2 ea. medium tomatos, diced
- 1 ea. medium jalapeño or small serrano, finely chopped
- 1/4 c. white onion, finely chopped
- 1/4 c. fresh cilantro sprigs and leaves, finely chopped
- 1 ea. lime, juiced
- 1-1/2 t. salt, divided
- 2 T. olive or vegetable oil, divided
- 1 t. dried oregano
- 1/4 t. ground red pepper
- 1 lb. mild firm white fish (such as tilapia or catfish), cut into 1" by 3" strips
- 8 ea. flour tortillas, warmed
- 3 c. romaine lettuce, shredded
- 2 c. red cabbage, shredded
- To prepare Avocado Pico de Gallo: Toss the diced avocados, diced tomatoes, jalapeño, onion, and cilantro together in a mixing bowl. Add lime juice and 1 teaspoon of salt. Set aside. The salsa can be made and refrigerated for up to 1-2 hours. Gently stir before serving.
- In shallow bowl, combine 1 tablespoon of the oil, remaining 1/2 teaspoon of the salt, oregano, and red pepper. Coat fish with seasoning mixture.
- In large grill pan or skillet, heat remaining 1 tablespoon oil over medium heat. Grill fish, turning once, until cooked through, 6 to 8 minutes.
- To heat tortillas: Place tortillas on a plate, cover with a dampened paper towel; microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in a cloth napkin to keep warm.
- To serve: Place warm tortillas on flat surface. Place on half of each tortilla lettuce/cabbage mixture and fish, dividing equally; top with Avocado Pico de Gallo.
- Fold tortilla in half over the filling. Serve immediately.