Name: Andie's Baja-Style Fish Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Tilapia fillets - 8; Extra-virgin olive oil - ¼ cup; Chili powder - 3 tablespoons; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Garlic paste - 1 teaspoon; Tomatoes, seeded and diced - 6 large; Avocado, diced (Optional) - 1; Red onion, chopped - 1; Jalapeno pepper, seeded and finely diced, or more to taste - 1; Cilantro, finely chopped (Optional) - 4 sprigs; Garlic, minced - 6 cloves; Garlic salt, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch; Mayonnaise - 1 cup; Sour cream - ⅔ cup; Olive oil, or as needed - 2 tablespoons; Flour tortillas, warmed - 16 (8 inch); Shredded cabbage - 6 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Andie's Baja-Style Fish Tacos

1. Tilapia fillets - 8

2. Extra-virgin olive oil - ¼ cup

3. Chili powder - 3 tablespoons

4. Ground cumin - 1 teaspoon

5. Ground coriander - 1 teaspoon

6. Garlic paste - 1 teaspoon

7. Tomatoes, seeded and diced - 6 large

8. Avocado, diced (Optional) - 1

9. Red onion, chopped - 1

10. Jalapeno pepper, seeded and finely diced, or more to taste - 1

11. Cilantro, finely chopped (Optional) - 4 sprigs

12. Garlic, minced - 6 cloves

13. Garlic salt, or to taste - 1 pinch

14. Ground black pepper to taste - 1 pinch

15. Mayonnaise - 1 cup

16. Sour cream - ⅔ cup

17. Olive oil, or as needed - 2 tablespoons

18. Flour tortillas, warmed - 16 (8 inch)

19. Shredded cabbage - 6 cups

How to cook deliciously - Andie's Baja-Style Fish Tacos

1. Stage

Cut each tilapia fillet into 2 strips each.

2. Stage

Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.

3. Stage

Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.

4. Stage

Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.

5. Stage

Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.

6. Stage

Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.