Fish Tacos
Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
To prep:
  • 1lb tilapia or a firm white fish500 g
  • 2tbsp olive oil
  • 1-2tsp paprika
  • Season with salt, pepper, garlic powder, and fish seasoning of choice
  • Juice of one lemon
  • 3tbsp cilantrochopped
For the sauce:
  • 5.3oz plain yogurt150 g
  • 2tbsp mayonnaise
  • 1tsp mustard
  • 2tbsp lemon juice
  • salt pepper, and merkento taste
For serving:
  • 6 medium Mexican corn or wheat tortillas
  • Cabbage and carrot coleslaw
  • 1 avocadodiced
  • cilantroas garnish
  1. To make the sauce, mix all the ingredients and keep refrigerated until ready to serve.
  2. Put the fish in a piece of aluminum foil (or parchment paper) large enough to close like a packet. Season with olive oil, paprika, salt, pepper, garlic powder, and whatever you want to use. Add the lemon juice and cilantro and close the packet; it is important that it be closed well.
  3. To the Instant Pot® inner pot, add 1½ cups of water, the rack and, on top, the aluminum foil packet with the fish.
  4. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  5. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the rack with the aluminum packet.
  6. To serve, put a little sauce on each tortilla, then coleslaw, fish chunks, diced avocado, a little avocado and finish with cilantro leaves. Serve immediately.