You can use any fish you like for these tacos. I recommend a flaky and mild white fish.
Fish Tacos with Avocado Lime Aioli
You can use any fish you like for these tacos. I recommend a flaky and mild white fish.
Ingredients
For the Pico de Gallo:
- 3 plum tomatoes (seeds and insides removed, medium dice)
- 1 tsp kosher salt
- ½ large white onion (or 1 small white onion, medium dice)
- ½ fresh jalapeno (seeds and stems removed, minced)
- ¼ cup finely chopped cilantro
- Zest of 1 lime
- Juice of 1 lime
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- Salt & freshly-ground black pepper (to taste)
For the Avocado Lime Aioli:
- ½ avocado
- ½ clove garlic
- 7/8 cup sunflower oil
- 1 whole egg
- 1 Tbsp Dijon mustard
- Zest of 1 lime
- Juice of 2 limes
- ¼ cup chopped cilantro
- Salt (to taste)
Other Taco Components:
- 12 corn tortillas
- 4 fillets of seabass or other mild white fish
- 3 Tbsp vegetable oil
- 1/8 head of red cabbage (shredded finely)
- 1 jalapeno (sliced finely)
- 4 oz fresh pineapple (medium dice)
- ½ tsp red pepper flakes
- 1 lime (cut into wedges, as garnish)
- 2 Tbsp fresh cilantro leaves (as garnish)
Instructions
- Place the tomatoes in a bowl and toss them with the 1 tsp kosher salt.
- Allow tomatoes to release their water, roughly 30 minutes.
- Drain water from tomatoes.
- Combine all the other ingredients for the pico de gallo and allow the ingredients to rest together at room temperature while you prepare the other taco components.
- For the avocado-lime aioli, combine all of the aioli ingredients in a tall container and blend using an immersion blender until all the ingredients are fully emulsified.
- Store aioli in fridge.
- Warm tortillas in the oven in aluminum foil.
- Season your fish fillets with salt and pepper.
- Fry the fish in hot oil and set aside.
- Combine jalapenos, pineapple, red pepper flakes and lime juice and mix to combine.
- Serve tacos with the items you prepared and add fresh cilantro and finely-sliced cabbage on top.
- Add a squeeze of fresh lime juice and enjoy.
Notes
Taco components like the pico de gallo and lime-pickled pineapple can be kept in the fridge for several days.