Thrilled to be sharing another recipe from one of my favorite chefs – Mary-Audrey from idine4u@instagram. This one is for fish tacos. Her recipes are as delicious as they are nutritious – she’s one of those people whose skin literally glows! Enjoy!
Hi! I’m Mary-Audrey and I’m excited to share this yummy and easy recipe with you today. It’s a family favorite. I love this recipe because:
- Cilantro detoxes the body of heavy metals.
- Red cabbage destroys pathogens in the digestive tract.
- Halibut is a good source of omegas.
Total cooking time: 20 minutes! Serves 4.
- 3 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1 large clove garlic
- big pinch of salt
- 2 limes, juiced
- 1/2 cup Vegannaise (my choice) or mayonnaise, greek plain yogurt or sour cream
- 3 cups shredded purple cabbage
- Want to sneak more veggie in? Add shredded carrots if desired
- 1 1/2 teaspoons of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
I prefer to use Halibut, Grouper or Snapper (any white trim and flaky fish will do) in my fish tacos. Alternatively, tilapia or cod would work perfectly too. I find that 4-5 oz per person is perfect for the fish tacos, and will provide you with ~ 2 tacos/person.
First, blend sauce ingredients together (I used an immersion blender). Once blended, pour desired amount of sauce into the cabbage and let chill in refrigerator while fixing the fish. Next, rub a light coat of Vegannaise (or Mayonnaise if you wanna get crazy) all over the fish before cooking or putting any spices on it! (shhh… this is actually a secret to moist and delicious fish! My mother passed this trick along to me from my uncle, a well known New York chef) After you’ve given the fish a good rub down, generously sprinkle the blackening seasoning onto both sides. Make sure fish has been out for 10 minutes before you throw it on the grill.
When cooking the fish, I recommend using a cast iron skillet and cranking up the heat on it. Make sure your pan is blazing hot before you put the fish on – between the mayonnaise coating and the hot pan, you do not need to add any oil, it will not stick! Cook roughly 2-3 minutes per side depending on how the thickness of your fillets. A good rule of thumb on knowing when to flip is to do so when the fish turns opaque about halfway up the side. To test when the fish is fully ready, insert a fork and twist. If the fish easily separates and flakes, it is finished cooking! Finally, place a few nice chunks of fish onto a tortilla and top with fresh lime and the slaw.
Additional Pro Tips:
- Make the seasoning ahead of time to save preparation time.
- Have the fish monger take skin off and cut into 4 portions.
- If you really want to whip it up fast- prep the fish and keep in fridge until you’re ready to heat up the grill!
- I don’t know about you, but I hate when my house smells like fish after I have cooked it — so I crank my gas grill to high on all burners and set my cast iron skillet onto the cold grates and let it heat up as the grill heats up! You will undoubtedly have a smokin’ hot pan — and address the smell that way.