Makes 8 tacos
Time: 25 minutes
1 pound of any white fish filet you prefer ( I used Turbot, but could be sole, cod…)
Salt and black pepper, to taste
1 Tbsp. olive oil and a little more for cooking the fish
1 Tbsp. fresh lime juice
2 Tbsp. honey (I used Le Miel d’Emilie’s dark buckweat honey)
1/2 tsp. lime zest
1 clove garlic, minced
2 Tbsp. chopped cilantro
8 corn tortillas
1 cup shredded purple cabbage
1 large avocado, diced
Extra cilantro, for garnish
In a small bowl, whisk together 1 Tbsp of oil, lime juice, honey, lime zest, and garlic.
Season with salt and pepper, to taste.
On a large shallow plate, place fish filets, and drizzle marinade over them.
Cover with plastic food wrap and refrigerate for at least one hour.
After one hour, take out the fish out of the fridge.
In a large frying pan, on medium-high heat, add 2 Tbsp of olive oil,
Once the oil is hot, add the filets to the pan and cook until golden for approximately 3 minutes,
Then, flip the fish, cook another 3 minutes until cooked through.
You’ll know the fish is cooked when the flesh falls apart easily (test with a fork).
Break up the cooked fish into pieces and place on corn tortillas.
Top each taco with shredded cabbage, avocado, and cilantro.
Photo: Isabelle Lévy
Le Miel d’Emilie