Prep time: 10 minutes Cook time: 8 minutes Yields: 6 tacos
1 pound tilapia (or other mild white fish), sliced into 6 filets
La Baleine Fine Sea Salt
Fresh ground pepper
2 tablespoons extra-virgin olive oil
6 flour tortillas (or tortillas of your choice)
Shredded cabbage or slaw mix
1 large avocado, cut into slices
¼ red onion, thinly sliced
1 large tomato, diced
1 jalapeno, thinly sliced
Generously season the tilapia with La Baleine Fine Sea Salt and fresh ground pepper.
Heat a large skillet over medium heat.
Coat the bottom with the olive oil, then add the fish in a single layer, cooking in batches if necessary.
Cook for 4 minutes, then flip and cook another 4 minutes, or until golden brown and slightly crispy on both side.
Transfer to a dish to cool slightly.
To assemble the tacos, simply layer a tortilla with a little shredded cabbage, then add a piece of fish, drizzle with some spicy mayonnaise and finish with an avocado slice, red onion, some tomato, a little jalapeno, a squeeze of fresh lime juice and a generous sprinkle of cilantro.