Kenyan Fish Stew Tacos
Kenyan Fish Stew Tacos are a delicious fusion of Kenyan and Mexican flavors, combining the rich and aromatic Kenyan fish stew with the convenience and portability of tacos. This recipe is perfect for a quick and flavorful meal that will transport your taste buds to the streets of Nairobi.
Ingredients
- 4 tilapia fillets
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 tomatoes, diced
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 cup coconut milk
- Salt and pepper to taste
- 8 small tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced tomatoes, curry powder, and paprika to the pan. Cook for 5 minutes, stirring occasionally.
- Place the tilapia fillets in the pan and pour in the coconut milk. Season with salt and pepper. Simmer for 10-15 minutes until the fish is cooked through and the stew has thickened.
- Warm the tortillas in a separate pan or in the microwave.
- Assemble the tacos by placing a spoonful of the fish stew onto each tortilla. Top with shredded cabbage, sliced avocado, and fresh cilantro.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 12g
Supplies
Large pan Spatula Knife Cutting board
Tools
Stovetop Microwave (optional)
Serving suggestions
Serve the Kenyan Fish Stew Tacos with a side of Kenyan-style rice or a fresh salad for a complete meal.
Tips & tricks
For an extra kick of flavor, add a squeeze of lime juice and a dollop of hot sauce to your tacos before serving.
Cost
$15