Olive Oil Poached Fish Tacos
- 3 red snapper fillets
- 1 32oz. bottle Capatriti® 100% Pure Olive Oil
- 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
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.