Baja Fish Tacos
Ingredients
For the jicama cilantro slaw:
1/4 cup peeled, julienned jicama root
1/4 bunch cilantro, chopped
1 teaspoon lime juice
Salt and pepper, to taste
For the chipotle aioli:
2 tablespoons mayonnaise
1 teaspoon chipotle peppers
1 teaspoon roasted garlic
For the tacos:
One 7-ounce tilapia fillet
Juice from 1/2 a lime
Salt and pepper, to taste
1/2 ounce butter
Six 6-inch corn tortillas
1/4 cup jicama cilantro slaw
1 ounce chipotle aioli
Directions
For the jicama cilantro slaw:
Combine all of the ingredients together and mix well, set aside.
For the chipotle aioli:
Combine all of the ingredients together and mix well, set aside.
For the tacos:
Preheat 2 skillets to medium-high. Season the tilapia with the lime juice, salt, and pepper. Add the butter to 1 skillet and cook the tilapia until it colors and starts to flake apart lightly, about 8 minutes. In the second skillet, warm the tortillas on both sides, turning them around in the skillet as you go.
To assemble the tacos, stack 2 tortillas on top of each other, top each with 2 ounces of the tilapia, 1 tablespoon of the slaw, and a teaspoon of the aioli.
https://freerecipenetwork.com/baja-fish-tacos/