Lemon & Chili Fish Tacos with Cucumber Slaw
An Olivelle favorite, these citrusy fish tacos are a delicious way to eat healthy while eating gourmet. Tender fish is paired in perfect harmony with zesty Cucumber Slaw to create a light, fresh meal.
4 Tilapia Fillets
1 ½ Tbsp Sicilian Lemon Olive Oil
1 Tbsp Sweet Smoked Chili Rub
½ tsp Citrus Dill Sea Salt
4 Mini Tortillas, warmed
2 Tbsp Cilantro, Chopped
1 Tbsp Honey
2 Tbsp White Balsamic Vinegar
2 Tbsp Sicilian Lemon Olive Oil
¼ tsp Citrus Dill Sea Salt
1 ½ Cups Red and Green Cabbage
½ Cup Shredded Carrot
½ Cup English Cucumber
In a ziploc bag or bowl, combine fish, ½ Tbsp olive oil, rub, and salt. Let sit for up to 30 minutes.
Meanwhile in a large bowl, whisk together the honey and vinegar. Drizzle in the olive oil while whisking. Season with salt and pepper. Add cabbages, carrot, cucumber, and lemon zest. Toss to combine.
Drizzle a fry pan with remaining 1 Tbsp olive oil and sauté fillets until cooked through. Fish should be flaky, but not tough. About 2-3 minutes per side.
Assemble fish and slaw in a warmed tortilla.
Finish with fresh cilantro. Enjoy!