Olive Oil Poached Fish Tacos - CAPATRITI

Olive Oil Poached Fish Tacos


  • 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


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.


Spicy Watermelon Margaritas
Citrus Thai Steak Salad
Charred Romaine Salad with Creamy Lemon Thyme Vinaigrette
Mediterranean 7 Layer Dip
Fast & Easy Skillet Garlic Knots
Five Spiced Chicken