It’s Tacos Tuesday – yay!
I really enjoy a good taco, so easy to make and such a delight on the tongue, and my broiled tilapia tacos are just that.
There are many variations of the fish taco and none disappoint. Today, I give you my healthiest option, broiled tilapia tacos topped with red cabbage and fennel. The tilapia is soaked in lime for 30 minutes to provide balance to the taste of the fish against the cabbage and fennel. A squeeze of lime over the top and a touch of sriracha, if you feel so inclined, melds all the flavors together.
I will continue to share my taco recipes with you and maybe make a habit of Taco Tuesday. Enjoy.
- 2 6oz tilapia fillets
- 1 tsp pepper
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- Juice from one lime
- Olive oil to drizzle
- 1 cup of red cabbage (thinly sliced)
- 1 cup of fennel (very thinly sliced)
- 2 tsp olive oil
- 2 tsp mustard
- 2 tsp mayonnaise
- pinch of salt to taste
- 2 tsp sriracha
- 6 flour tortillas
- 6 lime wedges
- Place tilapia fillets in a domed bowl to prepare the fish for seasoning.
- Pour lime juice over the fillets making sure the lime juice covers the fish evenly.
- Add salt, pepper and garlic powder, cover with cling wrap and place in the fridge for 30 minutes to allow the lime to penetrate the tilapia. The domed bowl will allow the lime juice to collect at the bottom of the bowl and thoroughly soak the fish.
- Once 30 minutes has passed heat your broiler on low.
- Remove the tilapia from the fridge and place on a baking sheet and drizzle with olive oil.
- Place the fish in your oven on the highest rung and cook until fish is flaky - approx. 8 mins.
- While your tilapia is in the broiler combine the olive oil, mustard and mayo and stir or shake vigorously to make a vinaigrette.
- Place your red cabbage and fennel in a bowl and pour your vinaigrette on top.
- Sprinkle with a pinch of kosher salt and mix thoroughly.
- By now your tilapia should be nicely grilled, remove from the oven and let the fish rest for 2 mins.
- While the fish is resting place the flour tortillas in the oven to heat until they are warm for just 2 mins, do not let them brown.
- Once the fish has rested, carefully place tilapia fillets on a board and slice lengthways into three.
- Your tortillas should be nicely warmed, so place them on your taco racks or plates and pile your completed ingredients. Tilapia first, then red cabbage and fennel, then a small dollop of sriracha, and then top with a wedge of lime.