Fish Taco with Lime & Cilantro Aioli
Whoever said they don’t like fish tacos hasn’t tried these! Your favorite fish (cod, tilapia, or halibut) is marinated, and then grilled to flaky perfection. Serve on warm tortillas, top with shredded cabbage for extra crunch; add a dollop of our Lime and Cilantro Aioli made with Petite Diced Tomatoes with Lime Juice & Cilantro for added zest! Deliciously light and oh so tasty!
1/2 cup light mayonnaise1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz, drained1/2 onion, chopped1/2 cup chopped fresh cilantro1/4 cup extra virgin olive oil4 tablespoons orange juice2 garlic cloves, minced1 teaspoon dried oregano2 teaspoons chili powder1 teaspoon cuminSalt and black pepper to taste1 pound white flaky fish, cod8 flour tortillas, heated3 cups shredded red cabbage
- Combine mayonnaise and tomatoes to make the Lime & Cilantro Aioli.
- In a small bowl combine onion, cilantro, olive oil, orange juice, garlic and oregano; stir to combine. Sprinkle fish with chili powder, cumin, salt and black pepper. Spread half of the onion mixture over bottom of a glass baking dish. Arrange fish on top of mixture, spoon remaining mixture over the fish.
- Cover and chill for 30 minutes. Turn fish, cover and chill another 30 minutes.
- Fry fish in a large skillet, basting with some marinade, until just opaque in the center, about 3 to 5 minutes per side. Coarsely chop fish and divide between the tortillas. Top with cabbage and Lime & Cilantro Aioli.