lemon fish tacos with cucumber slaw plated next to a bottle olive olive oil

Lemon & Chili Fish Tacos with Cucumber Slaw

Name: Lemon & Chili Fish Tacos With Cucumber Slaw
Prep time: 40 min
Cook time: 6 min
Total time: 46 min
Yield: 4
Ingredients: 4 Tilapia Fillets; 1 ½ Tbsp Sicilian Lemon Infused Olive Oil; 1 Tbsp Sweet Smoked Chili Rub &amp; Seasoning; ½ tsp Citrus Dill Infused Sea Salt; 4 Mini Tortillas, warmed; 2 Tbsp Cilantro, chopped; 1 Tbsp Honey; 2 Tbsp Cucumber White Barrel Aged Balsamic; 2 Tbsp Sicilian Lemon Infused Olive Oil; ¼ tsp Citrus Dill Infused Sea Salt; ¼ tsp Fresh Ground Black Pepper; ½ cup packed Red Cabbage, thinly sliced; 1 cup packed Green Cabbage, thinly sliced; ½ cup packed Carrot, Shredded; ½ cup packed English Cucumber, seeds removed; ½ tsp Lemon Zest

Lemon & Chili Fish Tacos With Cucumber Slaw

Rated 5.0 stars by 2 users

Author:

Olivelle

Servings

Prep Time

40 minutes

Cook Time

6 minutes

These fish tacos are a burst of citrusy goodness! Tender fish meets a zesty, refreshing cucumber slaw for the ultimate light and fresh meal. With a touch of chili and lemon, these tacos are a gourmet way to enjoy healthy, delicious flavors all in one bite!

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Ingredients

Fish

4 Tilapia Fillets
1 ½ Tbsp Sicilian Lemon Infused Olive Oil
1 Tbsp Sweet Smoked Chili Rub & Seasoning
½ tsp Citrus Dill Infused Sea Salt
4 Mini Tortillas, warmed
2 Tbsp Cilantro, chopped

Coleslaw

1 Tbsp Honey
2 Tbsp Cucumber White Barrel Aged Balsamic
2 Tbsp Sicilian Lemon Infused Olive Oil
¼ tsp Citrus Dill Infused Sea Salt
¼ tsp Fresh Ground Black Pepper
½ cup packed Red Cabbage, thinly sliced
1 cup packed Green Cabbage, thinly sliced
½ cup packed Carrot, Shredded
½ cup packed English Cucumber, seeds removed
½ tsp Lemon Zest

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Directions

In a ziploc bag or bowl, combine fish, ½ Tbsp olive oil, rub, and salt. Let sit for up to 30 minutes.
Meanwhile in a large bowl, whisk together the honey and vinegar. Drizzle in the olive oil while whisking. Season with salt and pepper. Add cabbages, carrot, cucumber, and lemon zest. Toss to combine.
Drizzle a fry pan with remaining 1 Tbsp olive oil and sauté fillets until cooked through. Fish should be flaky, but not tough. About 2-3 minutes per side.
Assemble fish and slaw in a warmed tortilla.
Finish with fresh cilantro. Enjoy!

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