Distrito Inspired Tilapia Fish Tacos

Distrito Inspired Tilapia Fish Taco

My favorite food is fish tacos. Not just any fish taco, specifically Jose Garces‘ mahi-mahi tacos from his restaurant Distrito. I never liked fish tacos until I tried Chef Garces’ version. I was skeptical at first, but one bite turned me into a fish taco junkie.

The mahi-mahi tacos start with a freshly made tortilla that is smothered with a chipotle remoulade (a spicy tarter sauce). Then they are topped with a beautifully crisp piece of mahi-mahi, one tender strip of avocado and a tangy cabbage slaw.

Simple, bold and delicious.

I’ve found Chef Garces’ fish taco recipe online, but it’s rather involved and time consuming. College is great for teaching you how to cut corners, so I’ve come up with my own, simpler version of Chef Garces’ culinary masterpiece. Nothing can replace the real thing, but this is a successful and healthy stand-in for when a fish taco craving hits.

Distrito Inspired Tilapia Los Tacos Ingredients: (Serves 2)

Fish Taco Ingredients: Tortilla, Tilapia, Lemon, Capers, Avocado, Mayonnaise, Cabbage

• 2 whole wheat tortillas
• 2 tilapia filets (fresh or frozen and thawed)
• 1/4 cup low-fat mayonnaise
• 1 tablespoon capers
• 1 pinch Cayenne pepper
• 1 cup shredded cabbage
• 1 lemon or lime (juiced)
• 1 avocado (sliced)
• 2 tablespoons olive oil
• Salt and pepper

Step 1: Add lemon juice to cabbage mixture and set aside to allow the flavors to marry.

Cabbage and Lemon Slaw

Step 2: Mix together mayo, capers and Cayenne pepper. Spread sauce in the center of the tortillas.

Step 3: Add olive oil to a pan on medium-high heat. Season tilapia filets with salt and pepper and place in the hot pan.

Step 4: Cook for about 4 minutes on one side (until fish turns opaque), flip and cook for 2-4 minutes on the other side.

Step 5: Place tilapia on the tortilla. Top with lemon-cabbage slaw and sliced avocado.

Step 6: Wrap and enjoy!

Tilapia Fish Tacos with spicy caper tarter sauce, lemon-cabbage slaw and avocado

This fish taco recipe plays off the flavors of the Distrito version, with the spicy tarter sauce and pickled cabbage slaw. The most obvious difference is that the mahi-mahi in the Distrito recipe is deep fried and crispy. This adds a crunch to the tacos, which is missing in my version. You lose out on a little flavor, but save on fat calories and convenience.

If you have the chance, stop by Distrito and order their mahi-mahi tacos. Otherwise, keep my recipe in mind the next time a fish taco craving overwhelms you.

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