Spicy baked fish tacos with garlic mojo
Jun 24, 2020
It still feels odd to share recipes or talk about nutrition in the midst of such a pivotal time. I will continue sharing accounts/resources on anti-racism that I'm learning from, and if there's a resource you love, please send it to me! I would love to hear what's inspiring you.
Cooking has always been a way for me to simultaneously unwind and process information, so though it doesn't feel "normal" to share recipes- if you are like me, getting into the kitchen and creating may be exactly what you need.
Fish is typically not one of my favorite foods- to cook or eat. It's definitely beneficial nutritionally, I simply prefer other foods! However, I had some tuna in my freezer, and I'm not about to waste food. My solution to any food that I'm "so-so" about is always lots of spice and sauces.
The sauce I used on top is called garlic mojo, which is a Cuban garlic + citrus dressing and marinade. It could not be easier, and it's truly one of my favorites to add depth to a dish! There are lots of variations of this sauce, and usually they involve both orange and lime. For this recipe I only used lime in the mojo (not orange), but feel free to experiment, that’s usually how I find my favorite recipes!
For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!
Fish
~1 lb of tuna*
2 Tbsp tapioca flour
2 tsp smoked paprika
1 tsp chili powder
3/4 tsp garlic granules
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
Garlic mojo (sauce)
3/4 cup avocado oil**
1/2 cup of fresh lime juice
12 garlic cloves
~1/2 tsp himalayan salt
Extras
Fresh jalapeño, thinly sliced
Cilantro
Avocado, or guacamole
Cabbage, thinly sliced
Tortillas
*I used tuna steaks simply because I had them in my freezer! Using a white fish such as cod would be great. I recommend wild caught fish when possible.
**EVOO works well too. Typically a fruity olive oil (not EVOO) is used, but I still enjoy it made with EVOO
Instructions
-Preheat oven to 350
-Start with the garlic mojo, as it takes longer than the fish. Put the avocado oil, garlic cloves, and salt in an oven safe container. The garlic should be fully submerged in the oil. Make sure there is enough room at the top of the dish to add lime juice towards the end
-Put the oil + garlic mixture in the oven, and bake for ~25 mins until the garlic is golden brown. Add lime juice, then bake for another 10 mins and remove from oven
-Mash garlic cloves with a potato masher or fork. Break up the garlic- the consistency is up to you, but usually a course "puree" is desired
-Since I was putting the mojo on tacos, I wanted to thicken it up a tad. To do this, I put a little bit of the sauce in a blender and mixed it for 15 seconds
-Prepare your toppings + sides, such as sliced avocado or guacamole, sliced cabbage/slaw, jalapeños, etc.
-Mix all your spices + tapioca flour in a large mixing bowl
-Make sure the fish has the skin removed. Slice the fish into small cubes, and then add it to the mixing bowl with spices. Toss and evenly coat each piece of fish. Spread out on a baking sheet lined with parchment
-Bake for 10 mins. Remove and serve Immediately.
-Assemble tacos with fish and toppings of your choice. Enjoy!
