Fish Taco Recipe Bowl With Peach Slaw
Hello fresh Summer recipes! This Fish Taco Recipe is not your average black fish in tortilla wraps, it's much more than that! It's succulent, delicious and so refreshing with a peach slaw you'll devour!
Ingredients
Fish
- 6 fillets Tilapia fillets loins
- 2 teaspoons chilli powder
- 1 teaspoon garlic powder
- 1 tablespoon oregano
- 11/2 teaspoon salt
- 1 teaspoon black pepper
Taco Slaw
- 2 cups broccoli slaw or Brussel Sprouts slaw
- 3/4 cup corn kernels
- 1 nectarine thinly sliced
- 1 scallion sliced
- 2 tablespoon cilantro chopped
- 1 jalapeno sliced (more or less to taste)
- 3 tablespoons apple cider vinegar Any type of vinegar
- 1 teaspoon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 2 tbs olive oil
Plating
- 2 cups Black Corn Chips
Instructions
-
Season the fish with all the spices and a tablespoon of olive oil.
Plan on grilling, pan searing or roasting the fish. Overall depending on the size of the fish fillets, they should cook between 8-14 minutes, flipping halfway if grilling or pan searing.
Prepare the slaw in the meantime, mix all ingredients and toss well.
Assemble the fish tacos by arranging some fish, some slaw and corn chips. Enjoy :)
Recipe Notes
Pick any type of thick fish fillet or shrimp, and choose either to grill or roast or pan sear.
You can substitute any type of fruit for the coleslaw, so apples, pears etc would work. Always pick hard fruits and not soft ones.
If you're serving this for a crowd, you can plate a huge platter of the fish tacos. Have the fish on one side, the slaw on the other and the chips scattered too. This is great so everyone can help themselves and serve their own plates.