Cooking during the summer isn't super awesome. I usually try to avoid it, but we can't eat out every night either. So, when I do cook, I try to cook light. Which means lots of fish! I've been making this dish for years and it's always scarfed right up!
I most recently made it with Black Drum fish, but I've made it with Talapia or Rainbow Trout. But the guy at the fish counter recommended I try Black Drum - it did not disappoint. A very mild tasting fish that responded well to the spices and pan searing.
This recipe makes 4 tacos.
- eight corn tortillas
- sriracha sauce
- one pound of scaled, de-boned fish filets
- salt, pepper, chili powder, garlic powder to taste
- olive oil
- one cup of green cabbage, chopped
- season both sides of the fish liberally with the salt, pepper, chili powder, and garlic powder
- pan sear the fish using about 2 tablespoons of olive oil on medium heat - about 4 minutes each side
- while the fish is cooking, toast the tortillas in a separate pan
- in a cup, mix 2 parts mayonnaise and 1 part sriracha (2 tablespoons to 1 tablespoon should be enough unless you like it super saucy!) - secret ingredient, add a pinch of sugar in the sauce, mix well
- add fish, cabbage, and sauce to the tortillas