Pat fish dry. Combine Adobo seasoning, paprika, and cumin. Rub mixture all over fish.
Take these fish tacos over-the-top with an Adobo rub and by topping them with homemade pickled veggies.
Servings and Ingredients
|4 (6-oz. each) tilapia fillets, or other white fish fillets, thawed if frozen|
|1 tbsp. Adobo all-purpose seasoning|
|1 tsp. smoked paprika|
|¼ tsp. Hy-Vee ground cumin|
|1 tbsp. Hy-Vee canola oil|
|1 c. water|
|¼ c. Hy-Vee distilled white vinegar|
|1 tsp. coriander seeds|
|¼ tsp. Hy-Vee black peppercorns|
|2 radishes, trimmed and thinly sliced|
|1 small carrot, peeled and thinly sliced|
|1 fresh jalapeno pepper, sliced|
|12 Hy-Vee street taco flour tortillas, warmed|
|1 c. Hy-Vee coleslaw salad mix|
|1 avocado, seeded, peeled, and chopped|
|½ c. Hy-Vee salsa, for serving|
|Fresh cilantro, for garnish|
Things To Grab
- Paper towels
- Small bowl
- 10-inch skillet
- Meat thermometer
- Slotted spoon
- Small saucepan
Heat oil in a 10-inch skillet over medium heat. Cook fish in batches for 2 to 4 minutes or just until fish flakes when tested with a fork (145 degrees), turning to brown evenly. Remove fish with a slotted spoon and drain on paper towels.
Meanwhile, combine water, vinegar, coriander seed, and peppercorns in saucepan. Bring to boiling. Remove from heat. Stir in radishes, carrot, and jalapeno pepper. Let stand 5 minutes; drain, discarding whole spices.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Cut fish into bite-size pieces. Fill tortillas with fish, coleslaw mix, avocado, and pickled veggies. Serve with salsa. Garnish with cilantro, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 85mg
- Sodium: 1900mg
- Total Carbohydrates: 49g
- Protein: 42g
Hy-Vee Seasons September 2019