Wednesday, May 1, 2013

Cinco de Mayo Fish Tacos

Growing up in Colorado, Mexican food has always been a favorite. Although it may not be as authentic as other places (i.e. Mexico), I love me some chimichangas, fajitas, enchiladas and tacos alike. And let's not forget my love for margaritas.

So in honor of May 5th, or as my Spanish homies like to call it, Cinco de Mayo, I am giving you the best fish taco recipe ever! It's super simple and packs a ton of flavor. The fish is light and flakey, but the tomatillo-avocado slaw is what really sets these tacos apart. Fresh, flavorful and festive! Serve 'em with my Natural Margarita and your set to go. ¡OlĂ©!

Cinco de Mayo Fish Tacos (lightly adopted from Food and Wine)
makes 4 servings of tacos


4 white fish filets (I use tilapia bc it's the best bang for your buck)
2 tbsp olive oil
1 tbsp Old Bay
2 cups finely shredded red cabbage
2 cups finely shredded green cabbage
2 tomatillos, husked and quartered
1/2 cup chopped cilantro
1 jalapeno, seeded and quartered
1 clove garlic
8 ounces sour cream
1 avocado, pit removed and diced
corn tortillas
lime wedges and hot sauce, for serving


Preheat the oven to 375 degrees. Grease a 9x13 baking dish. Place the tilapia filets in the bottom of the baking dish and drizzle with olive oil. Season with Old Bay and salt/pepper. Bake for 25-30 minutes until the fish flaked easily with a fork.

While fish is baking, put red and green cabbage in a large bowl and set aside. Using a food processor, add tomatillos, cilantro, jalapeno and garlic and puree until smooth. Add the sour cream and pulse until smooth. Add the avocado and pulse until creamy. Add salt/pepper to taste. Add to the bowl of cabbage and toss to coat.

Warm the tortillas in a saucepan on medium heat. Fill the tortillas with fish. Top with the tomatillo-avocado slaw and serve immediately with hot sauce and lime wedges. Enjoy!

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