Olive Us Fish Tacos

Mains, Recipes


1/2 cup Olive Us Olive Oil (i.e. – Persian Lime, Wild Fernleaf Dill, single varietal, etc.)

1 cup beer

1 large egg

3/4 cup all-purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon sea salt (i.e. – Olive Us Lemon Twist is great!)

Freshly ground black pepper

1 pound fresh white fish filets (I.e. – such as 2 – 8 oz Red Snapper filets) –  pin bones removed & each filet cut cross-wise into 6 pieces

1 small to medium sweet onion (i.e. – Vidalia), 4-8 oz, peeled and quartered

10 sprigs fresh cilantro, remove leaves from the stems

1/2 cup aioli (see recipes at www.oliveusoils.com) or mayonnaise

1/4 – 1/2 cup plain, Greek yogurt

1/2  – 1 small head green cabbage, 12 – 16 oz

2 ripe, but firm, avocados

1 lime

1 12 oz jar medium-hot salsa (or see our recipes for home-made salsas)

12 flour tortillas, about 8 inches in diameter


Combine beer, egg and flour in a medium mixing bowl. Stir in mustard, salt, cayenne and several grindings of fresh black pepper. Heat olive oil in a large, heavy skillet over medium-high heat. Dip several pieces of the fish in the batter, coating well then add to the skillet.  Cook for 3 minutes, turn the pieces, and cook for 3 more minutes or until golden brown.

Place cooked fish pieces on a plate covered with paper towel. Repeat with the remaining pieces. If necessary, reduce heat to prevent burning.

While fish is cooking, place onion and cilantro leaves in a food processor and pulse several times or until coarsely chopped.  Add the mayonnaise or aioli and yogurt to the food processor and pulse a couple of times to combine. Put onion-mayo/aioli mixture into a bowl.

Halve the cabbage lengthwise and remove core from each half.  Place each half, cut side down, on a cutting board and cut into thin strips/shreds. Cut approx. 4 cups. Put cabbage in a bowl.

Halve, pit and peel the avocados. Cut each lengthwise into approx. 6 slices and put them on a plate. Cut the lime into 4 wedges and put in small dish. Put salsa in a small bowl. Use slotted spoon so you don’t get too much liquid on your taco.

Place all ingredients at the table and let diners make their own tacos! Tortillas can be warmed slightly, put ingredients on tortilla, squeeze on a bit of lime, fold and enjoy!!


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