Blue Moon Summer Honey Wheat Fish Tacos
Serves: Makes 4 tacos
Prep Time: 20 Min
Cook Time: 4-6 min
1 tilapia fillet (around 0.4 to 0.5 pounds), or any good white fish
3/4 tsp. smoked paprika (Hungarian)
1/2 tsp. salt
1/2 tsp ground white pepper
1 tsp brown sugar
1/2 tsp ground mustard
1/8 tsp cayenne pepper zest of 1 lime (yields around 2 tsp.)
2 tbsp. sour cream
Juice of 1/2 lime
1 tbsp. vegetable oil
1/3 cup red onions, finely diced
1/4 cup jalapeños (veins and seeds removed), finely diced
Juice of ½ orange
4 corn tortillas
1/2 cup cilantro, chopped
1 radish, thinly sliced
1/2 cup green cabbage, shredded
1/2 avocado, thinly sliced
Cut tilapia into 1/4-inch cubes. In a medium mixing bowl, combine 1/2 the spices and 1 tsp. of fresh lime zest and coat the pieces of fish with the mixture. Set aside for cooking.
In a small bowl, combine the sour cream, remaining lime zest, lime juice, and the remainder of the spices and mix well until all ingredients are combined. Add salt or sugar if desired.
In a large skillet, heat 1 tbsp. of vegetable oil, then add the red onion and jalapeño. Sauté for a few minutes until onions become translucent. Add fish and sauté with the onions and peppers. Keep the fish moving around in the pan so it doesn’t stick. After 2–3 minutes, add the orange juice and continue to sauté for another 2–3 minutes. Remove from heat.
Take small spoonful of the sour cream mixture and spread it on the bottom of a tortilla. Add fish on top of this, followed by cilantro, radish, cabbage, and avocado. Garnish with fresh lime and extra sour cream sauce.
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