Recipe

Fish Tacos

Ingredients
8 (6") whole wheat tortillas
8 tilapia fillets, halved lengthwise
3 tbsp. Kowalski's Extra Virgin Olive Oil, divided
1 tbsp. Kowalski's Chili Powder
1 tsp. kosher salt
1 tsp. chopped garlic
¼ cup dry white wine
- shredded red and green cabbage, to taste
- Pepper Avocado Salsa, to taste
Directions
  1. In a large skillet, heat tortillas one at a time over medium-high heat until softened (about 30 sec. per side); wrap in a clean, slightly moist dish towel to keep them warm and soft.
  2. Brush tilapia fillets with 2 tbsp. oil; rub with chili powder and season with salt.
  3. Heat remaining oil and garlic in the skillet over medium-high heat; cook fish for 5 min. on one side.
  4. Flip fish. Add wine to the skillet; continue cooking until tilapia is opaque (3-5 min., depending on thickness of fillets).
  5. Place 1 piece of tilapia in the center of each warm tortilla; top with cabbage and salsa.
  6. Fold in half; serve immediately.

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