I recently went to Rockaway, Beach and had some really great, classic-style fish tacos. Then a few days later I was dining at a Caribbean restaurant in Brooklyn and had these sweet and juicy fish tacos with mango and a jerk mayo and I was quickly inspired to make my own! The biggest difference is that for mine, I made them a little healthier by not frying the fish and just seasoning them and cooking the fish on the stovetop.
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 filets tilapia (or other white fish)
- 2 cups red cabbage, shaved thin I used a mandolin slicer for this
- 1 cups pineapple, cubed cut into about 1/4-inch cubes
- 4 flour tortillas
- olive oil
Green Sauce (Aji Verde)
- See notes section
Mix all dry seasonings--paprika, cayenne, chili powder, garlic powder, salt and pepper--together. Sprinkle over the fish filets evenly.
Place a small amount of olive oil in a saute pan on medium-high heat. When the oil is hot, place fish filets in the pan. Cook for 2-3 minutes on each side or until fish is cooked all the way through.
Assemble taco: place one filet in each tortilla and top with cabbage, pineapple and green sauce!
I like to get a little char on my tortillas. If you'd like to do the same, then just turn your stovetop broiler on and using tongs, place tortilla over the open flame for a few seconds until it starts to blacken. You might have to move it around a bit on the flame to make sure you Flip it over and do the same on the other side.