While summer is on its way out and this dish might seem a little more at home in the warmer months mimicking the climate of its native Baja, I think they’re great any time of the year. Besides that, they’re easy to make and damn tasty, as well as a cheap but wholesome meal. The amounts below make about 4 good sized tacos which is a pretty respectable meal for even a big guy like me.
- Cast Iron Skillet (or a g riddle if you have one)
- Deep Fryer (very optional) (you can fry in your cast iron if you’re feeling froggy)
- A small grill or heat resistant rubber spatula
- 2 tilapia fillets (frozen is fine)
- 1 tbsp of Cajun seasoning
- 1/4 cup of cabbage, shredded
- 1 tbsp of cilantro, rough chopped
- 1/8 tsp ground cumin
- A pinch of salt
- Juice from half a lime
- 1/4 of a fresh avocado sliced into four pieces
- 4 corn tortillas
- Start by thawing your fish (if its frozen) and prepping the slaw. Simply combine the cabbage, cilantro, cumin, salt, and lime juice. You’ll want to do this first so it has time to marinade and the cabbage can soften up a little bit.
- Next prep the tortillas. Get your cast iron or griddle fairly hot and throw them on, letting them cook about 20 seconds on each side. While this works I think it tastes WORLDS better if you fry the tortillas (at 375F). I usually hold them in a general taco shape, dipping the bottom “trough” bit into the oil and holding them there for about 10 seconds so the shape will set. Drop them in the oil and let them cook for about 20-30 seconds, gently nudging them so they sink below the oil, every couple seconds.
- Next crank up your skillet or griddle, get it nice and hot and add a little cooking oil (not listed). Season the flat side of the fish with the cajun seasoning and gently place it in the pan. Once the fish is down season the other side. They’ll have to cook for about 2-3 minutes (depending on the thickness of the fillets) per side. After they’ve been flipped and cooked for 2 min use your spatula to cut the fillets in half along that natural line that runs down them. This lets you check the doneness quite easily, and you have to do it to put them into the taco shells anyhow.
- While the fish cooks take your tortillas, place a slice of avocado in each one and gently squish it down, this helps evenly distribute it inside the taco, and keeps it from falling out while you’re eating it.
- Place a half of a filet in each shell with the avocado and add a some of the cilantro slaw and enjoy