East Meets West: Tandoori Fish Tacos
Spice up your taco night with this unique Tandoori Fish Tacos recipe.
Combining the smoky flavors of tandoori marinade with the lightness of tilapia, these tacos offer a delicious twist on a classic. We added in the crunch of shredded red cabbage and the zesty kick of pico de gallo, topped off with a creamy sour cream finish.
This fusion brings a whole new level of excitement to your dinner table. Let’s get started.
Using Sukhi’s Tandoori Sauce for Tandoori Fish Tacos
Sukhi’s Tandoori Indian Marinade is an essential ingredient for your Tandoori Fish Tacos.
It’s a blend of traditional Indian spices, lemongrass, garlic, and shallots, combined with tangy flavors. This marinade is based on a North Indian specialty and is perfect for adding a rich, smoky flavor to the fish.
It complements not only meats but also seafood and vegetables, making it a versatile choice for your recipe. Plus, it’s ready in just 15 minutes and contains no artificial additives or preservatives.
How to Make Tandoori Fish Tacos
Equipment
- Stove-top
Ingredients
- 3 Tilapia filets (or light white fish filets)
- 1 Sukhi's Tandoori Indian Marinade
- 1 tbsp Neutral oil
- 3 Corn tortillas
- ¼ cup Sour cream
- ½ cup Red cabbage Shredded
- Pico de gallo
- 1 Cilantro For garnish
Instructions
- Clean and pat dry fish filets.
- Marinate fish filets in Sukhi's Tandoori Indian Marinade for at least one hour (or overnight).
- Preheat the skillet to medium-high.
- Add oil and pan fry fish filets in the pan until lightly charred on both sides, about 2-3 min each side.
- Remove from heat.
- Assemble fish tacos with a scoop of sour cream on the tortilla, fish, cabbage, pico de gallo, and cilantro for garnish.
No comments yet.