It's nice to have 2 people make this and have one person in charge of all the chopping. The recipe comes together really quickly and easily. I've made this recipe 4 times since it was published- it's quickly become a favorite in our rotation! I grabbed some perfect juicy-ripe cherry tomatoes from the farmers market and it turned what could have been a sad tilapia dinner into something I literally want to eat all the time. Pulled two frozen tilapia fillets out of the freezer and swapped out green cabbage for red cabbage - I salted it a bit and massaged beforehand to break it down just a little. We made it with cod, which released a fair amount of water as it was cooking and loosened up the sauce, but otherwise, it was great!įantastic, simple, and feels so healthy. This was fantastic, especially with homemade corn tortillas. This was very good! Brocolli slaw (instead of cabbage) and Siracha for the hot sauce. These were fantastic and hit the spot! We only had barramundi, tobasco sauce, almond flour tortillas, no avocado, and no cabbage but the fish tacos came out amazing!!!! These were great! We added extra garlic, cuz why not, and the fish came out soooo tasty! The flavours were bright and delicious, everyone at the table enjoyed this recipe Next time I make it, I'll probably add some finely chopped fresh jalapeños or serrano peppers to the pico de gallo to kick up the heat, some sort of aioli or crema on the cabbage instead of the lime juice and some cojita on top! But overall great fish taco recipe! My only complaint was it definitely felt like something was missing. These were pretty good! I followed the recipe exactly, and the fish came out perfectly cooked (I used Atlantic cod and it was a winner!) and it was not spicy at all (despite using 2 jalapeños w/ the seeds). I can't imagine a scenario where someone would eat this and think it's not spicy at all, though I suppose it's hard to predict how much heat each jalapeno will have. My jalapenos were on the large side, so it makes sense in hindsight. I am so impressed with this recipe: simple, quick, yet so impressive! I will definitely be making this again and again.Ī note about spice: I wasn't expecting much spice at all after reading the reviews, so I was surprised that the puree had the perfect amount of heat (and I love spicy food). This was delicious! My guests raved about the flavor of the fish! (PS: I always have a cabbage, some limes, jalaenos, and bag of tortillas around.) This goes on my emergency list.
Used up the half-cut avocado in the fridge. Spiced up your homemade pico with some ground habanero. Had a bunch of starting-to-wilt cilantro. Got home late w/defrosted cod that had to be cooked.today! Had all the ingredients. Have made this several times and its a family favorite for sure! Extremely simple & fast with amazing flavor payoff!! I often add queso fresco to this recipe. With so few ingredients, the better the quality the better the flavour payoff. I've used turbot, bass, haddock, sole, and halibut for the white fish. I also add in any basil if I have it lying around. I like to keep the jalapeno stems and seeds for some heat. I make this every few weeks for my lunch meal prep.
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