Tray slinger Fish tacos

September 25, 2018

Shark Bites with Lemon Cilantro Aioli

  • 4 Tilapia Filets
  • 2 Tbsp. Vegetable oil
  • 3 Tsp. Kosher salt
  • 3 tsp. cumin
  • 2 tsp. garlic powder
  • 1 Tbsp. Chili Powder
  • 2 Tsp. smoked paprika
  • ½ of a fresh lime
  • ½ Cup shredded green cabbage
  • 8 Warm Corn tortillas

In a small bowl mix kosher salt, garlic powder, chili powder, cumin, and smoked paprika.

In a skillet over medium heat add vegetable oil.  Season one side of each filet and place seasoned side down in the skillet. Sprinkle the rest of the seasoning mix over the top of the fish.  Cook for 2 minutes. Flip fish over and cook for I minute.  At this point it should be easy to start breaking up the filets.  Finish cooking the fish should no longer be opaque.  Turn off the heat and squeeze   lime halve over fish.

Build your tacos, warm corn tortillas, fish and cabbage.  Top with Lemon Cilantro Aioli.

Lemon Cilantro Aioli

  • ½ Cup Mayo
  • 1 Tbsp. Chopped Cilantro
  • 2 Tsp. Fresh Lemon Juice
  • 1 tsp. lemon zest
  • ½ tsp. garlic powder

In a small bowl mix mayo, cilantro, lemon juice, lemon zest and garlic powder. Mix together and refrigerate until ready to serve.