Olive Lane Culinary - Archives

Who doesn’t love a good taco? When living in California I had some of the best tacos and burritos I have ever had in my life and I still dream of them. Growing up on the East Coast tacos typically consisted of ground beef (which I still love, don’t get me wrong) and when I moved to the West Coast a whole new world of tacos opened up including fish tacos. A good friend I met when living in Ventura introduced me to my first fish taco on one of our meany beach days. They were so light with a little crunch but not fried and loaded with flavor.

I use tilapia in these tacos however you could use a different fish of your choice. Tilapia is a very affordable option which offers a mild flavor making it an ideal fish to use in various cooking preparations. Tilapia is a great source of protein, in a 3.5 ounce portion it packs 26 grams of protein!  It also contains vitamin b12, selenium, niacin, phosphorus, and potassium.

My Chipotle Fish Tacos are both gluten free and Low FODMAP and make for a quick weeknight meal that can easily be made into fish taco bowls. We use corn tortillas that I warm in the pan (if you have a grill or gas stove top you can heat them directly over the heat). For some added crunch I love to serve these with a refreshing quick slaw and radish along with creamy avocado, and some kick from jalapeno.

A note about the slaw – this is my go to slaw, it is vinegar based vs. mayo based. I have been making this slaw for years and it goes with just about everything – it is light and refreshing with a good crunch, a favorite at our annual pig roast.

Chipotle Fish Tacos

Course: Main Course
Servings: 4 servings

Ingredients

Simple Slaw

  • 3 Tbs Apple Cider Vinegar
  • 4 tsp Sugar
  • 2 tsp Avocado Oil or canola
  • 1 tsp Dijon Mustard
  • 1/4 tsp Celery Seeds
  • 1/4 tsp Mustard Seeds
  • Salt and Pepper to taste
  • 16 ounce Coleslaw Mix (green and red cabbage, carrots)

Fish Tacos

  • 1.5 Pound Tilapia
  • 1/4 Cup Arrowroot Powder (can sub corn starch)
  • 1.5 Tbs Chipotle Powder
  • 1/2 tsp Kosher or Sea Salt
  • 1/4 tsp Black Pepper
  • Avocado Oil
  • Corn Tortillas
  • Radish optional
  • Jalapeno optional
  • Avocado optional
  • Lime optional
  • Cilantro optional

Instructions

Cole Slaw

  • In a large bowl, add apple cider vinegar, sugar, avocado oil, dijon mustard, celery and mustard seeds, salt, and pepper; whisk until evenly combined. Adjust seasoning as needed.
  • Add cole slaw mix (green and red cabbage, carrots), toss to evenly coat - set aside

Fish Tacos

  • Pat tilapia dry with paper towels and cut into 1-2" chunks, set aside
  • In a medium bowl, combine arrowroot (or corn starch), chipotle powder, salt, and pepper, stir until evenly combined
  • Pre-heat large skillet over medium heat, add avocado oil until bottom of the pan is coated
  • Add several pieces of tilapia to arrowroot and chipotle mixture, lightly dredge and shake off any excess before adding to pre-heated pan. Cook fish until golden and crispy, about 3 minutes per side, remove from pan and set aside on paper towel lined plate. Repeate with remaining fish
  • Prepare toppings: Thinly slice radish and cut into thin matchsticks. Slice or cube avocado, Thinly slice jalapeno. Cut limes into wedges. Set aside
  • Heat corn tortillas in a non stick pan until lightly browned (optional)
  • To serve: top each tortilla with 3-4 pieces of tilapia, add slaw, radish, avocado, cilantro, and jalapeno with a squeeze of lime

Notes

Chef's Notes:
  • adjust chipotle seasoning to your preference
  • add your favorite toppings
  • serve along side refried beans (our favorite)