At first, I was surprised that I have never blogged about my favorite meal, but then quickly realized that I’m always so excited to eat it that I don’t leave time to measure the ingredients or take any pictures. However, this recipe is too good not to share with the world so keep reading 🙂
Fish Tacos (Serves 4)
1/3 cup Veganaisse (or mayonnaise if preferred)
1-2 adobe pepper
4 pieces of fresh or frozen (and defrosted) tilapia
½ tbsp olive oil
Seasoning of choice (I prefer a paprika fish rub pictured above)
8 corn tortillas
2 cups cabbage, arugula, romaine, or mixed greens
Measure 1/3 cup of veganaisse and place in a small bowl. Finely chop adobe pepper. Wash, pat dry, de-stem and chop cilantro. Add the chopped cilantro and adobe pepper to the bowl, squeeze in half of a lime, and stir all ingredients together. The veganaisse will have a more liquid consistency from the lime and a pink color from the adobe pepper. Feel free to adjust amount of cilantro, lime, and pepper added to your taste. I usually stick with one adobe pepper so it isn’t too spicy! (Side note: Adobe peppers freeze beautifully, so once you open the can, spread them out on a cookie sheet and set in the freezer overnight. Once they are frozen they can be transferred to a Ziploc bag and stored in the freezer. They can be used straight from the freezer for the sauce). Set sauce aside.
Add olive oil to a large pan over low heat. Once the pan is heated, add the tilapia (if frozen, make sure it is completely defrosted before cooking!), and seasoning of choice. Cook for about 5 minutes on each side. While fish is cooking, heat corn tortillas on an electric skillet/griddle. If you don’t have a skillet, stack the tortillas one by one between paper towels and heat in the microwave for 30 seconds (however, the corn tortillas are more susceptible to falling apart with this method). Add the sauce and toppings to the corn tortillas. Once the fish is cooked thoroughly, break into bite sized pieces and finish assembling the tacos. Enjoy!