As a self-taught chef, I have picked up many tips and tricks from other people and restaurants.
For a couple of years during high school, I served and hosted at a Houlihan’s, which is a scratch kitchen, and I was amazed at how much there is to learn about food. One of my favorite things to order was the So Cal Fish Tacos. Here is my spin on that tasty recipe:
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FISH TACOS
Start to finish: 25 minutes (10 minutes active)
Servings: 4
4 tilapia filets
4 mini tortillas
1 lemon
1/2 tablespoon black pepper
2 teaspoons garlic salt
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1/2 tablespoon smoked paprika
2 tablespoons all-purpose flour
HONEY-CUMIN SLAW
3 tablespoons honey
2 cups broccoli and cabbage slaw 1/2 tablespoon cumin
Salt and pepper to taste
SRIRACHA MAYO
3 tablespoons sriracha sauce
1/2 cup olive oil mayonnaise
For the fish tacos, combine all seasonings in a small bowl. Massage the mixture into the tilapia filets, but be gentle, as fish is delicate to work with. I chose to sprinkle flour on both sides of the fish because I wanted it to be a little crispy, but not completely breaded. I learned that food is more pleasurable when flavors are contradicting one another throughout the dish, like crunchy and soft, or sweet and spicy. The slaw adds a nice crunch when paired with the delicate fish. Pan-sear the tilapia for around 7 minutes on each side. As the tilapia is cooking, place broccoli and cabbage slaw into a small bowl and combine with the honey and cumin.
For the sriracha mayo, combine the mayo and sriracha sauce in a separate bowl and set aside. When the filets are finished cooking, place one on each tortilla. Top with the slaw, then drizzle with sriracha mayo. Squeeze lemon juice on top of the tacos. Add salt and pepper to taste. Sprinkle the tacos with cilantro for added freshness.
Note: Substitute your favorite flaky white fish for the tilapia. Halibut, cod, bass or catfish are all great substitutes! Cilantro-lime rice is a great companion to this dish.
