Featured Recipe: Fish Tacos + elotes

This is recipe is super simple, fresh, and fast… and great all year round.  But who can resist tacos in the summer?  I top this with a spicy cabbage slaw and mango salsa and serve it with a generous helping of elotes.

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INGREDIENTS:

Tacos: 

1lbs tilapia fillets

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp kosher salt

1/2 tsp cayenne (or less if you like a more mild taco)

2 Tbsp grapeseed oil

lime juice

8 corn tortillas

Mango Salsa: 

1 mango, diced

1/2 jalapeno, finely chopped

1/4 cup fresh cilantro, finely chopped

1/2 red pepper, diced

1/4 red onion, finely chopped

1 lime, juiced

1 tsp cumin

kosher salt/pepper to taste

Combine all ingredients and chill until ready to serve.

Spicy Cabbage Slaw: 

4oz shredded cabbage, white and red

1/4 cup fresh cilantro, finely chopped

1/4 red onion, thinly sliced

1 clove garlic, minced

1 Tbsp apple cider vinegar

1 lime, juiced

dash of cayenne

1/2 tsp kosher salt

1/2 tsp black pepper

Combine all ingredients and chill until ready to serve.

Elotes: 

This is one of my favorite things and I’m constantly looking for dishes to pair this with. This is also the first time I’m sharing this recipe.  People ask me what I put in this all the time and I tell them, “love.”  But there are a few other ingredients, so here goes…

2 cups grilled corn, cut from the cob

1/4 cup sour cream

1/8 cup mayonnaise

1/4 cup fresh cilantro, finely chopped

1 clove garlic, pressed

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne

 

HOW TO DO IT: 

Tacos: 

Combine cumin, paprika, garlic powder, salt, pepper, and cayenne. Cover both sides of tilapia with spice mixture.

Heat a non-stick skillet over medium heat.  Add grapeseed oil.  Once hot, add fish and cook about 3-4 minutes per side, shedding fish as it cooks. Squeeze lime juice over cooked fish.

Elotes: 

I usually grill the corn in the husk for this dish so I soak it before hand, but if you like a little char on the corn, grill without the husk and skip the soak time.  If you choose to grill with the husk, soak the corn cobs in cold water for 30 – 60 mins.  After soaking, peel back husks and remove silk. Pull the husks back over the corn cob and grill over medium heat for 10 – 15 minutes.

In a medium sized bowl, combine mayo, sour cream, garlic, cilantro, chili powder, S/P.  Cut corn off cob and add to sour cream/mayo mixture.  Cover and chill for about an hour.

ENJOY! 🙂

 

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