I don’t know why we don’t eat fish tacos more often. Every time
we I make them it’s pretty much just deliciousness. Serious deliciousness. These ones were no different. Fish tacos are so simple and fresh tasting too. Gosh I just love them. And that cool crunch that normally comes along with fish tacos? Makes them that much better. Our crunch came in the form of cabbage slaw with the simple but superb addition of feta added in.
This recipe isn’t an exact science. I didn’t measure anything so all amounts are guesstimates. It’s more of a method or guide than recipe. Take what you can, and roll with it for your next taco Tuesday night. Oh and full disclosure… we totally ate them on a Monday, shhhhh.
Fish Tacos with Feta Slaw
serves about 3-4
- 2 large tilapia
- 2 tbsp olive oil
- 1/4 tsp each sea salt, pepper, garlic granules and paprika
- 1/2 batch of cabbage slaw (from this recipe)
- 1/2 cup crumbled feta
- 2 avocados, diced
- Small tortillas, about 2-3 per person (I used a corn/wheat blend, but you could use corn or flour… whatever you prefer)
- Preheat oven to 400 degrees. Place a foil sheet on top of a rimmed baking sheet. Spread 1 tbsp olive oil down. Place tilapia fillets on top of foil. Spread the other tbsp of olive oil on top and sprinkle seasonings on the tilapia (sea salt, pepper, garlic granulates and paprika). Bake for 20-25 minutes or until flaky and white.
- Remove and allow to slightly cool, then break into small chunks.
- Prepare the cabbage slaw, then stir feta in with it.
- Warm tortillas. To serve place fish, slaw and avocado in a tortilla. Eat and eat some more!
Our after dinner/before bed time routine includes the kiddos and I heading outside and watering the garden (the key I’ve found for actually having a successful garden, who knew?). We have a major squash, tomato and kale explosion going on here!
Do you eat fish tacos often? What is your favorite combo/mix?