July- Fish Tacos

July- Fish Tacos with Avacado Aioli

This summer has been an ongoing quest to find Toronto’s best fish tacos!  After numerous tastings in many of our city’s finest establishments I still wasn’t finding what I sought.  My first fish taco ever was travelling in the south pacific and freshness of the fish aside, I still wasn’t finding the true flare from this dish that I had in this region.   Here I found the fish to be either fried, minced or flavorless, often served with limp lettuce and cold tortillas.


I decided to tackle this one on my own and off to my local fish market I went….a couple times…

1lb of fish (rock cod or red snapper or another similar type of white fish)

Fish Marinade
¼ cup canola oil
½ tsp. cumin
½ tsp. cajun
½ tsp. chilli powder
Dash of salt and pepper
Dash of cayenne pepper
Combine ingredients and marinate in refrigerator for one hour.

Avocado Aioli
1 avocado
½ cup sour cream
1 handful Cilantro
2 cloves minced garlic
Juice of 1 lemon
½ jalapeno, minced
1 small shallot, minced
Dash of salt and pepper
Blend all ingredients in a blender.

Corn tortillas-similar to wheat tortillas, not the kind you dip into salsa! (I found Kensington Market had the biggest selection)
2 cups shredded Green Cabbage
2 cups grated Cheddar or Jack Cheese
2 finely sliced Green Onion
2 cups diced Tomato
sprig of Cilantro

Barbeque the fish on medium until done.  Times vary depending on the size and type of fish used.  Its easiest to BBQ if placed on tin foil to prevent it from falling through the grates.

To heat the tortillas, preheat a pan (cast iron works best) and add one tortilla at a time.  Heat each side just until soft and just before serving.

To assemble each tortilla, spread a generous amount of aioli followed by cabbage, fish, cheese, tomato, green onion and a couple leaves of cilantro.  Enjoy!



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