grilled talapia tacos with pico de gallo, guac and crunchy slaw..
i've been making fish tacos for years.. don't remember when it all started but i know when we would go to the lake and pete would fish i would make tacos that night for dinner at the boat of whatever fish he had caught.. catfish was the kids favorite.. i don't know who to credit this recipe to since i've been making it for over 10 years.. but i am sure i have tweaked and changed it so much it barely resembled the original recipe..(sorry the pictures aren't very good.. they don't do these tacos justice.. they were very good)
grilled talipia tacos
prep time: 15
cooking time: 8 minutes
servings: approx. 4
ingredients:
taco seasoning (you can use pre made taco seasoning but i always make my own, recipe below)
1 lb. talipia fillet (or any firm white fish)
olive oil
1 cup pico de gallo (you can use pre made but again I make my own.. recipe after the seasoning..)
1 cup crunchy cole slaw (recipe after pico de gallo)
1/2 cup guacamole (you again can use premade but shell prefers home made my recipe below)
8 corn tortillas
season each side of your fish with the taco seasoning.. a few swirls around your grill pan with olive oil.. heat your grill pan to medium high heat.. cook for about 4 minutes on each side.. let it rest for 5 minutes..
heat your corn tortilla's according to package directions.. (i just took a griddle got it screaming hot and cooked them on each side about 2 -3 minutes but I have also been know to fry them... take about a 1/4-1/2 cup of canola oil.. heat on high in an iron skillet.. when oil is very hot gently put your tortilla in and then with tongs fold one side over making the taco shell.. turning over several times to make sure both sides get cooked.. cook until the desired crispness..)
prep time: 5
ingredients:
1 tbsp. chili powder (i use mexican hot)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ancho chili powder
1 tsp. chipolte chili powder
1 tsp. smokey spanish paprika
2 tsp. cumin
1 tsp. course sea salt
combine and keep in a mason jar so its always ready for whenever you need it.. i keep it in my spice cabinet and use it all the time.. tacos, chili, eggs, etc..
pico de gallo
prep time: 15
servings: approx. 1 cup
ingredients:
2 small tomatillo's, husked and chopped
2 tomatoes, chopped
1/2 a medium onion, chopped
1 jalapeno, chopped (i kept the seeds and everything and it was quite hot)
1 poblano, chopped
1 cup cilantro, chopped
zest and juice of 1/2 a lime
1 garlic clove, minced
mix all ingredients together in a small bowlm cover and chill until ready to use..
crunchy cole slaw
prep time: 15
servings: approx. 1 cup
ingredients:
1 1/2 cups of shredded cabbage
5 radishes, sliced into sticks
1/2 a lime, juiced
1/4 of a cup of sour cream
1 pablano, chopped
mix all ingredients in a medium bowl, cover and chill before serving..
guacamole
prep time: 10
servings: approx. 1/2 cup
ingredients:
1 very ripe large avocado
2 garlic cloves, minced
juice of 1/2 a lime
1 jalapeno, chopped (optional)
course salt
cut avocado in half, remove seed and scoop out inside into a bowl.. add minced garlic and lime juice and mash to the consistency you like.. some like it very smooth others kinda chunky.. add chopped jalapeno and salt and mix well.. cover and refrigerate until ready to use..
prep time: 15
cooking time: 8 minutes
servings: approx. 4
ingredients:
taco seasoning (you can use pre made taco seasoning but i always make my own, recipe below)
1 lb. talipia fillet (or any firm white fish)
olive oil
1 cup pico de gallo (you can use pre made but again I make my own.. recipe after the seasoning..)
1 cup crunchy cole slaw (recipe after pico de gallo)
1/2 cup guacamole (you again can use premade but shell prefers home made my recipe below)
8 corn tortillas
season each side of your fish with the taco seasoning.. a few swirls around your grill pan with olive oil.. heat your grill pan to medium high heat.. cook for about 4 minutes on each side.. let it rest for 5 minutes..
heat your corn tortilla's according to package directions.. (i just took a griddle got it screaming hot and cooked them on each side about 2 -3 minutes but I have also been know to fry them... take about a 1/4-1/2 cup of canola oil.. heat on high in an iron skillet.. when oil is very hot gently put your tortilla in and then with tongs fold one side over making the taco shell.. turning over several times to make sure both sides get cooked.. cook until the desired crispness..)
taco seasoning
ingredients:
1 tbsp. chili powder (i use mexican hot)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ancho chili powder
1 tsp. chipolte chili powder
1 tsp. smokey spanish paprika
2 tsp. cumin
1 tsp. course sea salt
combine and keep in a mason jar so its always ready for whenever you need it.. i keep it in my spice cabinet and use it all the time.. tacos, chili, eggs, etc..
pico de gallo
prep time: 15
servings: approx. 1 cup
ingredients:
2 small tomatillo's, husked and chopped
2 tomatoes, chopped
1/2 a medium onion, chopped
1 jalapeno, chopped (i kept the seeds and everything and it was quite hot)
1 poblano, chopped
1 cup cilantro, chopped
zest and juice of 1/2 a lime
1 garlic clove, minced
mix all ingredients together in a small bowlm cover and chill until ready to use..
crunchy cole slaw
prep time: 15
servings: approx. 1 cup
ingredients:
1 1/2 cups of shredded cabbage
5 radishes, sliced into sticks
1/2 a lime, juiced
1/4 of a cup of sour cream
1 pablano, chopped
mix all ingredients in a medium bowl, cover and chill before serving..
guacamole
prep time: 10
servings: approx. 1/2 cup
ingredients:
1 very ripe large avocado
2 garlic cloves, minced
juice of 1/2 a lime
1 jalapeno, chopped (optional)
course salt
cut avocado in half, remove seed and scoop out inside into a bowl.. add minced garlic and lime juice and mash to the consistency you like.. some like it very smooth others kinda chunky.. add chopped jalapeno and salt and mix well.. cover and refrigerate until ready to use..
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