Fish Tacos with Kaffir Lime Aioli

The other day I saw one of my friend's post on Facebook that his wife made him fish tacos. I was a little disappointed that I wasn't invited but that just made me crave it even more. This dish is pretty simple but has a lot of components. I'll try to break it down as easy as possible.

Fish preparations:

2 pounds tilapia filets
2 tablespoon olive oil
1 tablespoon paprika
1/2 tablespoon cayenne peppery
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon garlic powder

Directions:

Combine all ingredients and mix well, let it marinate for at least 15 minutes. Preheat the oven to 350°. Place parchment paper on a baking sheet and bake the fish for approximately for 15 minutes (be careful to not overcook, you want the fish to still look and taste moist).

Korean/Spanish rice:

1 tablespoon unsalted butter
1 shallot thinly sliced
1 cup brown Korean rice
32 ounces chicken stock
2 Roma tomatoes (roughly chopped)
1/2 teaspoon ground cumin
1 teaspoon chili powder

Directions:

In a deep sauce pan, sauté the shallots in butter and add rice once all the butter melts. Add tomatoes and all the dry ingredients. Then add 1/3 of the stock and cook rice in medium high heat and keep it covered. Once most of the liquid has reduce add another 1/3 of the stock. Repeat this again until all the stock is gone and the rice is cooked.

Cabbage aioli slaw:

1/2 head of red/purple cabbage (thinly sliced)
1 cup kaffir lime aioli

Directions:

Blanch the cabbage in a pot of boiling hot water for about 3 minutes. Strain and let cool. Add kaffir lime aioli (see previous post for this recipe) and toss.

Pico de gallo:

1/2 large onion (diced)
2 jalapenos (diced)
1/2 cup cilantro (roughly chopped)
1 medium tomato (diced)
1 teaspoon kosher salt
Juice of 1 lime

Directions:

Mix all ingredients well and adjust salt and sour preference by adding salt or lime juice.

Assembling tacos:

You're going to need tortillas (I used flour) and lettuce. Simply layer the lettuce on top of the tortilla, and then just add the rice, slaw, and pico de gallo. Drizzle with extra ailoi and enjoy.

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