Fish Taco with Lime & Cilantro Aioli

20 minutes Prep Time
15 minutes Cook Time
8 Servings

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 Lime and Cilantro Aioli made with Petite Diced Tomatoes with Lime Juice & Cilantro for added zest! Deliciously light and oh so tasty!

Ingredients

  • 1/2 cup light mayonnaise

  • 1 can Red Gold Petite Diced Tomatoes with Lime & Cilantro 14.5 oz, drained

  • 1/2 onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 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
  • Salt and black pepper to taste
  • 1 pound white flaky fish, cod
  • 8 flour tortillas, heated
  • 3 cups shredded red cabbage

Instructions

Step one

Combine mayonnaise and tomatoes to make the Lime & Cilantro Aioli.

Step two

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.

Step three

Cover and chill for 30 minutes. Turn fish, cover and chill another 30 minutes.

Step four

Fry 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 Lime & Cilantro Aioli.

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