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Monday, June 13, 2011

Britt's Fish Tacos

My sis-in-law, Britt threw a birthday party for my brother Mackay the Sunday before last, on the menu was fish tacos (among other things)! I've always been fond of fish tacos and was so stoked to finally get to try Britt's because I had heard lots and lots of good things about them.

They were so delicious and Randy and I loved them so much that I made them for our dinner yesterday. The recipe and preparation is really simple and straight forward, which I was sorta in shock about, because they taste like you've been putting a whole lotta effort into them.

Britt uses tilapia cause it's mild, flaky, and white- a great fish for fish tacos. It's also fairly inexpensive compared to halibut or cod. She buys the tilapia filets from Costco (not from the freezer section, but where the fresh fish is), but you will find tilapia at your grocery store-- it's not hard to come by.

Enjoy, guys! And thanks for stopping by!

For the fish:

Tilapia filets (the package from Costco has about 10 filets in it, this will feed 8-10 people who will eat about 2-3 tacos a piece)
Enough olive oil to fill up a small pot about 1/2 in to 3/4 inches full
1 fresh jalapeno pepper, rinsed, dried, and cut lengthwise

For serving: warm white corn tortillas, lime wedges, cotija cheese, cilantro and jicama-cabbage slaw (recipe below).

Preheat oven to 350 degrees.

Heat oil over medium-low heat. When oil is hot, add your split jalapeno pepper. It will pop and sizzle. Allow the jalapeno pepper to infuse the oil for 5 minutes. You can stir the oil and pepper a few times if you like. After the 5 minutes, remove from heat and remove jalapeno pepper, including seeds that may have fallen out. Let oil stand for a few minutes. While the oil cools, prep the fish.

Lay the tilapia filets on a cookie sheet, they may overlap a little. Drizzle jalapeno infused oil over the fish evenly, you can use clean fingers to rub it around if needed. Sprinkle each filet generously with salt and pepper. You want to be generous with the salt and pepper because this is the only seasoning that the finished taco will have.

Place in 350 degree oven and bake for 15-18 minutes or until fish is cooked through and no longer looks translucent. You can cut through a filet at the thickest part to check for doneness.

Remove from oven, cut filets in half or thirds lengthwise to fit inside tacos.
Serve fish on warm white corn tortillas with extra limes on the side for squeezing. Top with jicama-cabbage slaw (recipe below), cotija cheese, and more cilantro. You can also dice up a fresh jalapeno pepper and add that if you like the heat-- that's how my brother Mack likes it.
For the slaw (make ahead and refrigerate):

1 bunch cilantro, leaves pulled off and chopped fine
1/2 red cabbage, chopped into ribbons
1 bunch green onions, chopped fine
1/2 large purple onion, chopped into thin pieces
1 small jicama, chopped into long thin pieces
1 cup sour cream
2 limes, zested and juiced

Mix all ingredients in a large bowl. Cover and refrigerate up to 5 days.

images by Briana


Megan and Keli'i said...

Mmmmmmmmm. You guys have way too much fun over there. I'm jealous :).

Haley and Lance (but probably just Haley) said...

Yum! I love the addition of jicama to fish tacos - I wouldn't have thought of that. Tacos are my favorite food - I could eat them every day.

starr said...


lorna vanderhaeghe products said...

Tacos are good for an afternoon snack as well.