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Recipe by Chayie Schlisselfeld

Nile Perch Tacos

Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 1 bag shredded red cabbage

  • 1 avocado, mashed

  • 1 package (6-inch) corn tortillas, for serving

Directions

Prepare the Fish

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Rinse the Nile Perch and pat dry. Place in a nine- by 13-inch baking pan.

3.

Sprinkle fish with Cajun spice and cumin. Pour lime juice on top of seasoned fish, and using the back of a spoon distribute the spices so that they are spread evenly.

4.

Bake, uncovered, for 20–25 minutes. Let cool and use a fork to break fish into smaller chunks.

Assemble

1.

Spread one tablespoon mashed avocado on a tortilla, leaving a small border around the edges.

2.

Top with a handful of red cabbage and some pineapple tidbits. Top with a few pieces of fish, fold in half, and enjoy.

Notes:

This fish is delicious cold and makes a perfect lunch. Place all the components of the taco either in a tortilla or pita bread.

Variation:

If your local fish store doesn’t carry Nile Perch you can use Red Snapper. Ask for the skin removed and bake at  425 degrees Fahreheit for 15 to 20 minutes. 
Nile Perch Tacos

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