This is one of those recipes that you can whip up within 15 minutes.
One of those recipes that’s perfect for a busy weeknight, or when you’ve just come home from a whirlwind vacation and still don’t feel like doing A-N-Y-T-H-I-N-G. #vacationhangover
I don’t make fish tacos as often as I’d like, so starting today I’ll be changing that with these babies on our weeknight dinner rotation!
Instead of tortillas or traditional taco shells I used fresh and crisp endive leaves! They made these fish tacos super easy to devour, low carb and incredibly yummy. And although I love endive, my favorite part of this dish would have to be the creamy remoulade I whipped up with ingredients right out of my fridge.
Endive fish tacos serves 2-3
3-4 fresh fish small/medium sized filets (I used mahi-mahi, but any white flaky fish will work)
2 tsp. ground cumin
2 tsp. ground paprika
1/2 tsp. ground cayenne (leave out for milder flavor)
1 tsp. sea salt & 1 tsp. cracked black pepper
10-12 endive leaves, removed from stem
1/2 fresh lemon or lime
1 tsp. extra virgin olive oil
topping options: guacamole, fresh radish sticks, pico de gallo, chopped bell peppers, fresh cilantro
For the remoulade
1/2 cup plain Greek yogurt
1/4 cup sour cream
2 teaspoon capers, minced
1 tsp. dill pickles, minced
1 tbsp. yellow mustard
1 tbsp. hot sauce (I used Crystal)
1 tablespoon parsley, chopped
1 tsp. sea salt & 1 tsp. cracked black pepper
1. Pre-heat oven to 425. Coat fish in cumin, paprika, cayenne, salt and pepper. Wrap with aluminum foil or parchment paper (drizzle a bit of olive oil before sealing the pouch), place on a tray or pan and cook for 15 minutes or until fish is firm and flaky.
2. While the fish is cooking, prepare the remoulade by whisking all ingredients together. Set aside.
3. Remove the fish from the oven, squeeze 1/2 fresh lemon or lime over the fish and let cool for a few minutes, then start building your endive fish tacos! Fill each leaf with a portion of fish, top with remoulade and toppings of your choice! I topped mine with fresh radishes and bell peppers! Enjoy!
