Jalapeno-Lime Tilapia Tacos

Ingredient Spotlight. Our Persian Lime Infused Olive Oil carries fragrant, true lime straight into the fish — no zesting, no bottled juice. Our Jalapeno White Balsamic Vinegar is crisp and green with a slow-building warmth, and a splash in the marinade brightens the tilapia without overpowering it.

Ingredients

• ½ lb fresh tilapia
• 3 Tbsp Persian Lime Infused Olive Oil
• 1 Tbsp Jalapeno White Balsamic Vinegar
• 3 Tbsp honey
• 4 Tbsp mayonnaise
• fresh ground black pepper · sea salt
• 2 cups shredded cabbage, red or green
• ¼ cup cornstarch · 1 tsp smoked paprika
• 3 Tbsp Coratina Medium EVOO
• 4 six-inch corn tortillas
• 1 jalapeno, thinly sliced · 1 lime · 1 cup chopped fresh cilantro

Instructions

1. Rinse the fish and seal it in a bag with the Persian Lime oil and Jalapeno White balsamic. Marinate 20 minutes while you prep the rest.
2. Whisk the honey and mayonnaise with pepper and salt to taste. Toss with the cabbage and let it sit.
3. Warm the tortillas in a 250°F oven for 5–7 minutes to crisp their edges. Stir the cornstarch and paprika together in a shallow dish.
4. Heat the Coratina EVOO in a skillet over medium-high. Just before cooking, dredge the tilapia in the seasoned cornstarch. Fry 2–3 minutes per side until golden.
5. Build each taco: fish, then slaw, then sliced jalapeno and cilantro. Finish with a squeeze of lime and a thread of Persian Lime oil straight from the bottle.

Chef's Notes

• Dredge only right before frying — the cornstarch crust stays crispest that way.
• A whisper of the marinade's lime oil over the finished tacos wakes everything up.

Make It Yours

• Stir a spoonful of our Cilantro & Roasted Onion Infused Olive Oil into the slaw dressing for a smoky, herbal crema.

Allergens: contains fish and eggs.

Lime oil and jalapeno balsamic are a summer pairing we can't get enough of — come taste the combination at the shop.