Olive Oil Poached Fish Tacos

INGREDIENTS

  • 3 red snapper fillets
  • 1 32oz. bottle Capatriti® 100% Pure Olive Oil
  • Salt
  • Pepper
  • 2 tbsp. Capatriti® Extra Virgin Olive Oil
  • 1 red cabbage, thinly sliced
  • ½ cup mayonnaise
  • 2 tsp. ancho chili powder
  • 1 mango, diced
  • 8 tortillas
  • 1 red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 2 limes, quartered
  • 1 bunch cilantro

Directions

In a small bowl, combine onion and apple cider vinegar. Set aside to pickle for 20 minutes.

Meanwhile, in a medium bowl, mix together red cabbage, mayonnaise, and chili powder. Add in mango and mix lightly.

Season fillets with salt and pepper. Pour all 32oz. of the Capatriti® 100% Pure Olive Oil bottle into a large frying pan and heat on low*. Gently lower in seasoned fillets. Cook for approximately 3 – 5 minutes. Place fillets in medium sized bowl and shred. (Fish will practically fall apart on its own.)

On a warmed tortilla, layer the shredded fish and squeeze lime wedge over it. Top with slaw, pickled onions, and cilantro. Share.
*We used the whole bottle, but the amount of oil you need will vary depending on the size of your pan.

EXPLORE OTHER RECIPES

Orange-Cinnamon Doughnut Holes
Cumin Lamb Meatballs
Slow Roasted Salmon with Harissa (really olive oil poached salmon)
Chili Fried Egg & Avocado Toast
Kale & Brussels Sprout Salad
Street Corn with Garlic Aioli, Chili-infused EVOO & Cotija Cheese