Zesty Fish Tacos

Zesty Fish Tacos

Another delicious fish taco recipe! Can you ever really have too many? Our friends over at Olivelle really whipped up a fiesta on a plate with this one!

Let us know if you try this recipe and share with us your twist!

Ingredients:

• 8 - mini tortillas
• 3 - 6 to 8 oz. Catch Sitka Seafoods Halibut, Lingcod, or Rockfish fillets
• 4 Tbs. - Sicilian Lemon Infused Olive Oil
• 1 Tbs. - Sweet Smoked Chili Rub (or 2 tsp. smoked paprika, 1 tsp. cumin, 1/2 tsp. sugar)
• 1 tsp. - Lime Fresco Sea Salt (or Sea Salt with 1 tsp Lime zest)
• 1 C - Cucumber Slaw, ingredients below:
• 1 Tbs. - Honey
• 1/4 C - Cucumber White Balsamic vinegar (or White Balsamic)
• 1/4 C - Sicilian Lemon Infused Olive Oil (or Olive Oil with Lemon zest)
• 1 tsp. - Lime Fresco Sea Salt ( or Sea Salt with 1 tsp. Lime zest)
• 1/4 tsp. - Fresh ground Black Pepper
• 1/4 Small Red Cabbage, thinly sliced
• 1/4 Small Green Cabbage, thinly sliced
• 1 Carrot, shredded
• 1/2 English Cucumber, seeds removed and julienne cut
• Zest of 1/2 a Lemon
• Cilantro for garnishing
• 1 Tbs. - Lemon Juice

Instructions:

1. In a resealable bag or bowl combine fish, 3 Tbs. olive oil, seasoning & salt. Let sit at least 30 minutes or up to overnight in the fridge.
2. Meanwhile make the Cucumber Slaw
1. In a large bowl whisk together the honey and vinegar. Drizzle in olive oil while whisking. Add salt and pepper.
2. Toss remaining ingredients with dressing. Serve immediately or store overnight in the fridge for a more pickled slaw.
3. Drizzle a fry pan with remaining 1 Tbs. of oil and saute fillets until cooked through. See the Catch Sitka Time and Temperature Cooking Guide for cooking times for the species you are using.
3. Assemble fish and slaw in a warmed tortilla.
4. Finish with cilantro and a drizzle of lemon juice.

Enjoy & Best Fishes,

Mindy