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Fish Taco with Aioli

  • RG_FishTacos
PREP: 20 minutes
COOK: 15 minutes
SERVINGS: 8
Whoever said they don’t like fish tacos hasn’t tried these! Your favorite fish (cod, tilapia, or halibut) is marinated, and then grilled to flaky perfection. Serve on warm tortillas, top with shredded cabbage for extra crunch; add a dollop of our Aioli made with Petite Diced Tomatoes. Deliciously light and oh so tasty!

Ingredients

1/2 cup mayonnaise
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained well
1/2 onion, chopped
1/2 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
4 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
1 pound firm white fish, such as cod
8 flour tortillas, or corn, heated
3 cups shredded red cabbage

Directions

  • Combine mayonnaise and tomatoes to make the Aioli.
  • In a small bowl combine onion, cilantro, olive oil, orange juice, garlic and oregano; stir to combine. Sprinkle fish with chili powder, cumin, salt and black pepper. Spread half of the onion mixture over bottom of a glass baking dish. Arrange fish on top of mixture, spoon remaining mixture over the fish.
  • Cover and chill for 30 minutes. Turn fish, cover and chill another 30 minutes.
  • Cook fish in a large skillet, basting with some marinade, until just opaque in the center, about 3 to 5 minutes per side. Coarsely chop fish and divide between the tortillas. Top with cabbage and Aioli.
Option: Grill the fish instead of cooking on the stove.
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