Lemon & Chili Fish Tacos with Cucumber Slaw
Lemon & Chili Fish Tacos With Cucumber Slaw
Brie Thompson
4
15 minutes
6 minutes
Crisp slaw, tender fish, and a warm tortilla is my kind of dinner. Tilapia gets a rub of Sweet Smoked Chili Rub and Citrus Dill Infused Sea Salt, then a quick sauté in Sicilian Lemon Infused Olive Oil, and a tangy Cucumber White Barrel Aged Balsamic slaw adds the crunch. These lemon chili fish tacos are bright, a little smoky, and so fresh.
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Ingredients
Fish
- 4 Tilapia Fillets
- 1 ½ Tbsp Sicilian Lemon Infused Olive Oil, divided
- 1 Tbsp Sweet Smoked Chili Rub
- ½ tsp Citrus Dill Infused Sea Salt
Coleslaw
- 1 Tbsp Honey
- 2 Tbsp Cucumber White Barrel Aged Balsamic
- 2 Tbsp Sicilian Lemon Infused Olive Oil
- ¼ tsp Citrus Dill Infused Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- ½ cup packed Red Cabbage, thinly sliced
- 1 cup packed Green Cabbage, thinly sliced
- ½ cup packed Carrot, shredded
- ½ cup packed English Cucumber, seeds removed
- ½ tsp Lemon Zest
Tacos
- 4 Mini Tortillas, warmed (*see notes for gluten free option)
- 2 Tbsp Cilantro, chopped, to garnish
Directions
In a resealable bag or bowl, mix the tilapia, ½ Tbsp Sicilian Lemon Infused Olive Oil, Sweet Smoked Chili Rub, and Citrus Dill Infused Sea Salt. Let sit at room temperature for up to 30 minutes.
Meanwhile, in a large bowl, whisk together the honey and Cucumber White Barrel Aged Balsamic. Drizzle in 2 Tbsp Sicilian Lemon Infused Olive Oil while whisking. Season with Citrus Dill Infused Sea Salt and pepper. Add the red cabbage, green cabbage, carrot, cucumber, and lemon zest. Toss to combine.
Heat the remaining 1 Tbsp Sicilian Lemon Infused Olive Oil in a large skillet. Sauté the fillets until the fish flakes easily with a fork, 2 to 3 minutes per side.
Fill the warmed tortillas with the fish and slaw.
Garnish with the cilantro. Serve immediately.