Simple, healthy, and unbelievably delicious, these fish tacos come to life thanks to an herbaceous Salsa Verde, made with our savory Italian Castelvetrano Olives and briny Non-Pareil Capers.

Ingredients

Makes 4 servings 1x 2x 4x
  • Fish Taco Ingredients
  • 1.5 lbs. firm white fish, such as cod or halibut cut into large strips
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 head red cabbage shredded
  • 1/2 juiced lemon plus whole wedges for serving
  • 8 corn tortillas warmed
  • Castelvetrano Salsa Verde Ingredients
  • 1 cup Pitted Italian Castelvetrano Olives roughly chopped
  • 2 tablespoons Imported Non-Pareil Capers drained and chopped
  • 1/2 cup Italian flat-leaf parsley minced
  • 1/4 cup mint leaves minced
  • 1/4 cup fresh basil leaves minced
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. To a large mixing bowl, add the fish, oil, salt and pepper to taste, garlic powder, dried oregano and smoked paprika and toss together until fully coated.
  3. Transfer to the lined baking and place in the oven to bake for 10-12 minutes until fully cooked through and easily flaked with a fork.
  4. Meanwhile, add the red cabbage, lemon juice and salt and pepper to taste to a separate mixing bowl and mix, squeezing the cabbage with your hands until slightly wilted. Set aside.
  5. To another bowl, add all the ingredients for the Salsa Verde and stir to combine.
  6. Add a small handful of the cabbage mixture into each warmed tortilla on a large platter then add the fish and a generous spoonful of Salsa Verde. Serve immediately.
  7. Enjoy!

Chef's Note

If you like things spicy, add a few slices of our Mezzetta® Hot Sliced Jalapenos, Mezzetta® Sliced Hot Cherry Peppers or a drizzling of our Mezzetta® California Habanero Hot Sauce!