Mediterranean Inspired Fish Tacos Recipe

Name: Mediterranean Inspired Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 2 tablespoons finely diced red onion; 3 tablespoons sherry vinegar, divided; 3 teaspoons honey, divided; 2 meyer lemons; 1/2 cup pitted green olives (of your favorite variety), chopped; 3 tablespoons chopped fresh cilantro; 1 fennel bulb; 2 cups shredded red cabbage; 2 teaspoons whole grain mustard; sea salt; 1 1/2 - 2 pounds tilapia or flounder fillets (or any other white fish that you can find wild/locally caught); 2 teaspoons hot paprika; 2 teaspoons dried thyme; freshly ground black pepper; plain yogurt, for serving; 8 flour tortillas, for serving

Servings: persons

olive oil
2 tablespoons finely diced red onion
3 tablespoons sherry vinegar, divided
3 teaspoons honey, divided
2 meyer lemons
1/2 cup pitted green olives (of your favorite variety), chopped
3 tablespoons chopped fresh cilantro
1 fennel bulb
2 cups shredded red cabbage
2 teaspoons whole grain mustard
sea salt
1 1/2 - 2 pounds tilapia or flounder fillets (or any other white fish that you can find wild/locally caught)
2 teaspoons hot paprika
2 teaspoons dried thyme
freshly ground black pepper
plain yogurt, for serving
8 flour tortillas, for serving

1
First make the lemon-olive salsa. Stir together the red onion with 2 Tbs. sherry vinegar. Let this sit while you chop the lemons. Remove the ends from each of the meyer lemons, then dice them into small cubes (about 1/8 inch), peel and all. Do remove the seeds, though. When this is finished, whisk 2 tsp. honey and a pinch of salt into the onions. Next whisk in about 1/4 cup olive oil. Stir in the diced meyer lemons, the chopped olives, and the cilantro, and set aside.
2
Trim the fennel bulb and thinly slice it. Whisk together 2 Tbs. olive oil, 1 Tbs. sherry vinegar, 1 tsp. honey, 2 tsp. mustard, and 1/2 tsp. each salt and pepper. In a large bowl toss the shredded cabbage and the sliced fennel with this dressing. Set aside.
3
Rub one side of your fish fillets with the hot paprika and thyme and sprinkle them with some salt and fresh ground pepper. Let them sit 5 minutes. Then, heat about 1-2 Tbs. olive oil in a large frying pan until it is nearly smoking. Add the fish, spiced side down, and fry until just cooked through and flaky.
4
Assemble the tacos by filling a tortilla with a couple chunks of fish, a scoop of the cabbage-fennel slaw and a scoop of lemon-olive salsa. Top with a dollop of plain yogurt (and if you happen to have an avocado around, a few slices on a taco go quite nicely). Enjoy!

773

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: olive oil, 2 tablespoons finely diced red onion, 3 tablespoons sherry vinegar, divided, 3 teaspoons honey, divided, and more.

Yes, Mediterranean Inspired Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Inspired Fish Tacos

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