A recipe from our VegOut! Ambassador The Informal Grub
Ingredients
- 4 white fish fillets each 4 to 5 oz.
- 1 tbs grapeseed oil plus more for brushing
- 1 jalapeno seeded and diced, this can be used as a topping too
- 3 cloves of garlic minced
- 2 tsp chili powder
- 2 tsp paprika
- pink salt and freshly ground pepper to taste
- 8-12 grain-free tacos try Siete brand
- 2 limes cut into wedges
- 1/2 cup onion chopped for toppings
- 1/2 cup tomato chopped for toppings
- 1/2 cup mango chopped for toppings
- micro greens for topping
- 2 avocados sliced for toppings
Servings: people
Units:
Instructions
- Preheat the oven to 425
- To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
- Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
- Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
- While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
- If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
- Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
- Enjoy!
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