It’s been a while!
After a loooong break from posting recipes, I’m back—and with a huge craving for fish tacos minus the tortillas because I’ve been eating tortillas almost daily for the past month.
…so, fish taco plates it is.
When I put together a recipe I always visualize it in my head first—the combination of flavors, colors, and textures.
For fish taco plates I needed something crunchy, something acidic and vinegary, something bright, and of course, something spicy. The acidic components of the dish are the red cabbage slaw, spinach salsa verde, and the pickled red onions and radishes. When combined with the Mexican spiced white fish, creamy garlic white beans and bed of fluffy rice, you have the perfect bite.
What I love most about these fish taco plates is that each component in the recipe can be used again in a million and one different ways. You’ll definitely find me eating a variation of this taco plate with a fried egg tomorrow for breakfast.
Especially the pickled red onions, which are going to be a new staple in my fridge, instantly elevating everything I use them in. My go-to recipe is the Whole 30 and Paleo-friendly pickled red onions from Unbound Wellness.
- 2 cans white beans
- ½ cup chicken broth
- 2 cloves garlic
- ¼ cup olive oil
- 1 cup fresh spinach leaves
- 1 cup chopped parsley
- 1 medium tomato
- 3 limes, juiced
- 1 small red cabbage
- 2 tablespoons mayonnaise
- 3 tablespoons red wine vinegar
- 4 filets of tilapia (or any other white fish)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Add 1 tablespoon olive oil to a pre-heated pan.
- Add minced garlic to the pan and turn the heat to low.
- Sautee the garlic for 1-2 minutes until soft and fragrant.
- Rinse the white beans and add to the pan.
- Turn the heat to medium-low and let the beans simmer for 10 minutes.
- Marinate the filets in 1 tablespoon olive oil, juice of 1 lime, salt, pepper, smoked paprika, garlic powder, and cumin for 30 minutes.
- Line a baking tray with the filets and bake for 10-15 minutes at 400 degrees until just cooked through.
- Broil the filets for 1 minute to crisp up the tops.
- Finely slice the red cabbage and place in a bowl
- Combine, mayonnaise, juice of 1 lime, salt, pepper, and red wine vinegar for the dressing.
- Dress the cabbage and set aside. (The longer this sits, the tastier it is)
- Add spinach, parsley, remaining olive oil, salt, pepper, juice of 2 limes, and tomato into the food processor.
- Combine until a smooth sauce is formed.
- To serve, add a few spoons of white rice, the white beans, and fish filet on a plate. Add the cabbage slaw, pickled red onions and radishes, and top with splashes of salsa verde. Enjoy!
