Fish Tacos Recipe
Three tilapia tacos served in flour tortillas with agave lime cabbage slaw, queso fresco, chipotle aioli and pico de gallo. Add a side for $2
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Ingredients
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Taco Ingredients
Method
Preparation
- 1
Prepare the Agave Lime Cabbage Slaw
In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the agave syrup, lime juice, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside to marinate.
- 2
Make the Chipotle Aioli
In a small bowl, mix together the mayonnaise, chipotle in adobo, and lime juice until well combined. Set aside.
- 3
Cook the Tilapia
Season the tilapia fillets with salt and pepper. Heat a skillet over medium heat and add a little oil. Cook the tilapia for about 3-4 minutes on each side or until cooked through and flaky. Remove from heat and flake the fish into bite-sized pieces.
- 4
Assemble the Tacos
Warm the flour tortillas in a skillet or microwave. To each tortilla, add a portion of flaked tilapia, a generous amount of agave lime cabbage slaw, a sprinkle of queso fresco, a dollop of chipotle aioli, and a spoonful of pico de gallo.
- 5
Serve
Serve the tacos immediately with lime wedges on the side if desired.