FISH TACOS WITH STRAWBERRY SLAW

Strawberry Lemonade White Barrel Aged Balsamic

Servings: 12-16 Street Tacos • Prep Time: 20 mins • Cook Time: 20 mins

Flaky, flavorful fish meets a vibrant strawberry slaw for the ultimate taco experience! A touch of Sweet Smoked Chili Rub, Green Chile Olive Oil, and tangy Strawberry Lemonade Balsamic adds the perfect balance of sweet heat, while creamy Cotija cheese, fresh cilantro, and lime take it over the top.

For the Fish:

1 lb White Fish (Tilapia or Cod)

4 tsp Sweet Smoked Chili Rub & Seasoning

3 tsp Green Chile Infused Olive Oil — also available in 250ml, 500ml, 750ml

2 tsp Strawberry Lemonade White Barrel Aged Balsamic

½ tsp Lime Fresco Sea Salt

1 Tbsp Green Chile Infused Olive Oil, for cooking

For the Strawberry Slaw:

1 cup Cabbage, shredded

½ cup Carrots, shredded

½ cup Strawberries, diced

1 Jalapeño, diced

To Serve:

12-16 Corn Tortillas

Cotija Cheese, crumbled

2 Limes, cut into wedges

1 Bunch Cilantro, chopped

Directions:

1. Whisk together Sweet Smoked Chili Rub, 3 tsp Green Chile Infused Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, and Lime Fresco Sea Salt to make the marinade.

2. Rub the fish with the marinade and let sit for 10 minutes.

3. Meanwhile, combine all slaw ingredients in a large bowl. Toss to combine and set aside.

4. Heat a frying pan to medium-high heat and add 1 Tbsp Green Chile Infused Olive Oil. Cook fish fillets until flaky, about 2-3 minutes per side.

5. While the fish cooks, warm tortillas in a separate dry pan over medium heat, about 1 minute per side.

6. Assemble tacos with a warm tortilla, fish, strawberry slaw, Cotija cheese, a squeeze of lime, and fresh cilantro. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.