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  • All Year
  • 30 minutes
  • Serves 4

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Persian Lime Olive Oil

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Jalapeño Sea Salt

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Sicilian Sea Salt

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Fish Tacos with Jalapeno and Lime

A quick and easy snack or light dinner made with perfectly seasoned tilapia.

Ingredients

  • 1/2 lb. fresh tilapia
  • 3 T SOOC Persian Lime Olive Oil
  • 1 T SOOC Jalapeno White Balsamic
  • 3 T Saratoga Tea & Honey Wildflower Honey
  • 4 T mayonnaise
  • fresh ground black pepper
  • SOOC Sicilian Sea Salt
  • 2 C shredded cabbage, red or green
  • 1 T Saratoga Spicery Midnight Red Seasoning
  • 1/4 C cornstarch
  • 4 6-inch corn tortillas
  • 3 T SOOC Extra Virgin Olive Oil
  • 1 jalapeno, thinly sliced
  • 1 lime
  • 1 C chopped fresh cilantro, stems removed

Directions

  • 1. Preheat the oven to 250°F. Rinse fish, put in a ziploc bag with Persian Lime Olive Oil and Jalapeno White Balsamic. Marinate for 20 minutes or until the other preparations are finished.
  • 2. Combine the honey and mayonnaise with pepper and salt, to taste, in a bowl. Toss the cabbage with the dressing. Let sit. In a shallow dish mix together the Midnight Red Seasoning and cornstarch.
  • 3. Place tortillas in oven to crisp, 5-7 minutes.
  • 4. Heat a skillet to medium high heat, add the Extra Virgin Olive Oil. Right before cooking the fish, dredge the tilapia in the seasoned cornstarch. Cook the fish for 2-3 minutes per side.
  • 5. Assemble the tacos: starting with a warmed tortilla, adding the fish and topping with the cabbage mixture and garnishing with the sliced jalapenos, cilantro and a squeeze of fresh lime. Enjoy!

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Fish Tacos with Jalapeno and Lime

  • All Year
  • 30 minutes
  • Serves 4

A quick and easy snack or light dinner made with perfectly seasoned tilapia.

Ingredients

  • 1/2 lb. fresh tilapia
  • 3 T SOOC Persian Lime Olive Oil
  • 1 T SOOC Jalapeno White Balsamic
  • 3 T Saratoga Tea & Honey Wildflower Honey
  • 4 T mayonnaise
  • fresh ground black pepper
  • SOOC Sicilian Sea Salt
  • 2 C shredded cabbage, red or green
  • 1 T Saratoga Spicery Midnight Red Seasoning
  • 1/4 C cornstarch
  • 4 6-inch corn tortillas
  • 3 T SOOC Extra Virgin Olive Oil
  • 1 jalapeno, thinly sliced
  • 1 lime
  • 1 C chopped fresh cilantro, stems removed

Directions

  • 1. Preheat the oven to 250°F. Rinse fish, put in a ziploc bag with Persian Lime Olive Oil and Jalapeno White Balsamic. Marinate for 20 minutes or until the other preparations are finished.
  • 2. Combine the honey and mayonnaise with pepper and salt, to taste, in a bowl. Toss the cabbage with the dressing. Let sit. In a shallow dish mix together the Midnight Red Seasoning and cornstarch.
  • 3. Place tortillas in oven to crisp, 5-7 minutes.
  • 4. Heat a skillet to medium high heat, add the Extra Virgin Olive Oil. Right before cooking the fish, dredge the tilapia in the seasoned cornstarch. Cook the fish for 2-3 minutes per side.
  • 5. Assemble the tacos: starting with a warmed tortilla, adding the fish and topping with the cabbage mixture and garnishing with the sliced jalapenos, cilantro and a squeeze of fresh lime. Enjoy!