Fish Tacos




  • 6 Tortillas
  • Jasmine rice, cooked according to package
  • Tomatoes, diced
  • Red cabbage, chopped
  • Cilantro, chopped
  • Sour cream
  • The Olive Grove’s Persian Lime Olive Oil (for drizzling on rice)
  • Sea salt to taste (on rice)


In a large gallon size baggie, toss the tilapia fillets, olive oil and seasoning blend until well coated.  Place in the refrigerator up to 8 hours, but a minimum of 30 minutes.  Once you take out of the refrigerator, let it sit and come to room temperature, about 20-30 minutes.

Preheat a large skillet to medium  heat and add 1T of olive oil to the pan.  Remove fish from marinade and cook about 8-10 minutes, turning once, or until cooked through.

Drizzle your cooked rice with the Persian Lime olive oil.  I do this to my taste, about 1T per serving of cooked rice.

Assemble tacos with fish, rice, tomatoes, cabbage, cilantro and sour cream.

Serves 4-6