My husband went on another fishing trip (yay!) and brought back some more yellowtail to stock our freezer. We made these fish tacos last weekend with some friends and MAN they were good. When cooking for a group, tacos are always a good way to go!
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Ingredients (4 servings)
For the fish:
1 lb yellowtail
1 lemon
2 T butter
Salt & pepper
Place fish On a baking sheet lined with parchment paper. Season the fish with salt and pepper. Slice the lemon in half, and squeeze the juice of half of it onto the fish. Slice the other half of the lemons to thin rounds. Top the fish with pads of butter and the lemon rounds. Wrap the fish into the parchment paper so it’s fully covered, and bake at 350 for 8-12 Min (longer if the fish is cut thick). Remove from the oven and shred with a fork for serving.
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For the cabbage slaw:
1/2 head of cabbage, thinly sliced
1 C shredded carrots
1/2 C chopped cilantro
1/2 C Mayo
1 lime, juiced
1 t white vinegar
Salt and pepper to taste
In a bowl, whisk together Mayo, lime juice and vinegar. The dressing should be a thin consistency, but you can add more Mayo if it’s too thin. Toss shredded cabbage, cilantro and carrots in the dressing. Add salt and pepper to taste
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For the pico de gallo (6 servings)
8-10 fresh vine tomatoes, seeds removed and diced
1 bunch cilantro, chopped
1/2 a red onion, finely diced
2 cloves garlic, minced
1 lime, juices
Salt and pepper to taste
Mix all ingredients together in a bowl. Serve.
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For the Spicy sauce:
1/2 C Mayo
1/2 a lime, juices
1 T hot sauce (I used Cholula)
Whisk together in a bowl. For a thicker sauce, use more Mayo.
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Serving
Heat corn tortillas on a skillet, top with shredded fish, cabbage slaw, pico de gallo, and a drizzle of spicy sauce. Serve alongside rice, black beans and chips and salsa!
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