Good morning my dear readers!
Today I come to you with a dish that has become a must at least once a week. Two weeks ago I made a homemade aioli with light mayonnaise, lemon zest and juice, olive oil, salt, pepper, smoked paprika, grated onion and fresh mint, parsley and basil. It was so fresh and zesty and it reminded me of the cool summer evenings by the beach - so I craved a fish taco. Now to be honest with you, I haven't had many fish tacos in my life, not really a big fan of tacos at all actually because they seem to always fall heavy in my stomach. So i decided to experiment with some ingredients I had at home - fresh tilapia, arugula, radishes, parsley, mint, basil and spring onions.
Keep reading to find out how I made these babies...
What you will need (serves 2 people):
For the fish:
-Tilapia fillets ( x2 )
-Panko bread crumbs
-1 egg
-2 tbsp flour
-Salt
-Pepper
For the taco:
-2 Tortilla wraps
-1 handful Arugula
-2 radishes
-1 spring onion
-1-2 tbsp of lemon aioli
Preheat your oven to 450 degrees farenheit. Pat dry your tilapia fillets and separate your dry ingredients in separate plates. Dip te tilapia in te flour, shake off the excess and dip in egg and then in the bread crumbs. Repeat this step for te second fillet. Place the fish fillets in a metal oven proof pan and bake for 20-25 mins, flipping them half way. While these cook, prepare your vegetables. Wash and dry your arugula, radished and spring onion. Use a mandolin to slice the radishes really thin and slice the spring onion thinly.
Place your tortilla wraps in a very hot pan and cook for 1 min on each side so it becomes slightly crispy. Place them in your serving plate. Your fish should be cooked beautifully by now. Put your cooked fish in your tortilla wrap and squeeze some of the lemon aioli just for taste. Add your arugula, radishes and spring onion. Squeeze some more of that lemon aioli on top and close the wrap halfway.
Bon appetit,
Elma
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