WEEKDAYS 1e|12c|p

Ode to Rockaway Fish Tacos

Danette Smith
Servings: 6
1 to 30 min

Don't miss out on making these reely reely delicious fish tacos by diving into them tonight!

  • Ingredients
  • step-by-step directions
Ode to Rockaway Fish Tacos
  • 3 pounds tilapia filets, skinless (alternatively use frozen tilapia filets)
  • 1 package 8-inch round white corn tortillas
  • salt and black pepper to taste
  • 1-3 tablespoons fresh or bottled lime juice
  • 1 bunch cilantro, chopped
  • 1 8 ounce package shredded red cabbage
  • 2 limes
  • 1-2 radishes, thinly sliced
  • chipotle-ranch dressing to serve
  • canola oil or cooking spray
  • fresh guacamole to serve
  • Preheat stovetop grill to high or oven to broiler setting.
  • Cut each tilapia filet in half lengthwise. Season fish with salt, pepper and 1-3 tablespoons of lime juice to taste. Sprinkle some of the chopped cilantro over the fish as well. Place fish on grill or broil until golden brown on both sides. 2-3 minutes on each side.
  • Spray cooking spray in a frying pan or griddle and place over medium heat. Place tortillas in pan/griddle until light brown on each side then remove.
  • Place some grilled fish on top of a grilled tortilla. Squeeze a line of chipotle-ranch dressing on top of the fish. Next, top with some red cabbage, cilantro, 1 or 2 sliced radishes and a squeeze of fresh lime juice. Finish with a dollop of fresh guacamole if desired. Garnish with lime wedges. Serve and eat Bon appetite!

    - Buy frozen tilapia filets to keep on hand at all times!
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