FISH TACOS WITH STRAWBERRY SLAW

Strawberry Lemonade White Barrel Aged Balsamic

Servings: 12-16 Street Sized 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.

Ingredients:

For the Fish

1 lb White Fish, such as 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 — also available in 250ml, 500ml & 750ml

½ tsp Lime Fresco Infused 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

2 Limes, wedged

1 bunch Cilantro, chopped

Directions:

1. Create a marinade for the fish by whisking together Sweet Smoked Chili Rub & Seasoning, 3 tsp Green Chile Infused Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, and Lime Fresco Infused Sea Salt in a small bowl.

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

3. Meanwhile, in a large bowl, combine all the ingredients for the Strawberry Slaw. Toss to combine and set aside.

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

5. While fish is cooking, heat a separate small pan to medium heat and add tortillas one at a time to heat, cooking about 1 minute per side. Set aside.

6. Assemble the tacos with a heated tortilla, fish, slaw, Cotija Cheese, lime wedges, and 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.