Restaurants›Tony's of Bowling Green›Fish Tacos Recipe

Fish Tacos Recipe

Inspired by Tony's of Bowling Green

Time30m

Serves4

TRIO – cabbage + bell peppers + herb aioli + avocado + feta

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Ingredients

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Taco Ingredients

1 pounds White fish fillets (e.g., cod or tilapia)2 cups Cabbage, shredded1 cup Bell peppers, thinly sliced (any color)1 whole Avocado, sliced1 cup Feta cheese, crumbled2 tbs Taco seasoning8 pieces Corn tortillas

Method

Preparation Instructions

Prepare the Fish

Rinse the fish fillets under cold water and pat them dry. Rub the taco seasoning evenly over both sides of the fillets.

Cook the Fish

Heat a skillet over medium heat and add a drizzle of olive oil. Cook the seasoned fish fillets for about 3-4 minutes on each side, or until they are cooked through and flaky. Remove from heat and let cool slightly before flaking into bite-sized pieces.

Prepare the Vegetables

While the fish is cooking, prepare the cabbage and bell peppers. In a bowl, combine the shredded cabbage and sliced bell peppers.

Assemble the Tacos

Warm the corn tortillas in a dry skillet or microwave. Layer the flaked fish, cabbage and bell pepper mixture, sliced avocado, and crumbled feta cheese on each tortilla.

Serve

Drizzle with herb aioli (store-bought or homemade) and serve immediately with lime wedges on the side.