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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.