Mediterranean Fish Tacos

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June 21, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 1 hr


1/4 Cup Plus 2 Tbsp Olive Oil, divided

2 Tbsp Finely Diced Red Onion

3 Tbsp Sherry Vinegar, Divided

2-3 Meyer Lemons

1/2 Cup Pitted Green Olives, Chopped

1 Small Fennel Blub

1/2 *Small* Head of Red Cabbage

2 Tsp Whole Grain Mustard

Sea Salt

Freshly Ground Pepper

1&1/2 – 2 Lbs. Firm White Fish

2 Tsp Hot Paprika

2 Tsp Dried Thyme

8 Tortillas

Plain Greek Yogurt, Spiked with Drizzle Olive Oil & Sea Salt

Avocado Slices, if you like


1Combine the chopped onions and 2 Tbsp Sherry Vinegar in a medium mixing bowl and set aside. (The vinegar will temper the onions so completing this step independently is important.)

2Prepare the Meyer lemons by cutting off both ends, then cutting in half vertically. Cut each vertical half in half again and remove the seeds. Remove the white center of the lemon (which is now on the outer edge of each slice), then, dice into small cubes, including the rind.

3Once the lemons are prepared, whisk 2 Tsp honey and a pinch of salt into the onions, then, whisk in 1/4 Cup olive oil.

4Finally, stir in the lemons and olives and set aside. Salsa may be made up to one day ahead

5Clean and trim the fennel bulb and 1/2 head of cabbage and thinly slice.

6In the second mixing bowl, whisk together 2 Tbsp olive oil, 1 Tbsp Sherry vinegar, 1 Tsp honey, 2 tsp mustard plus approx 1/2 Tsp each salt & pepper.

7Add the fennel and cabbage to the bowl and toss to coat. Set aside. Slaw may be made hours ahead.

8Rub the fillets with the paprika and thyme and sprinkle with salt & pepper. Let rest 5 minutes.

9Heat 1-2 Tbsp olive oil in a large frying pan.

10Add the fish and fry until just cooked through and flaky.


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