Fish Tacos


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Fish tacos recipe

Fish tacos

Soft or crispy tortillas filled with grilled or fried fish, topped with cabbage slaw, salsa, avocado, and a creamy sauce, often enjoyed with a squeeze of lime.

Ingredients
  

For the Fish:

  • 1 lb 450g white fish fillets (such as cod, tilapia, or halibut)
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • Juice of 1 lime

For the Taco Assembly:

  • 8 small corn or flour tortillas
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1/2 cup fresh cilantro leaves chopped
  • 1 avocado sliced
  • 1/2 red onion thinly sliced
  • Lime wedges for serving

For the Creamy Sauce:

  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 1-2 tsp hot sauce optional
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

Preparing the Fish:

  • Marinate the Fish: In a small bowl, mix the chili powder, cumin, paprika, garlic powder, salt, and black pepper. Sprinkle the spice mixture over both sides of the fish fillets. Drizzle with olive oil and lime juice. Let the fish marinate for at least 15-20 minutes.
  • Cook the Fish: Heat a large skillet or grill pan over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from the heat and let it rest for a few minutes before breaking it into bite-sized pieces.

Preparing the Creamy Sauce:

  • Mix the Sauce: In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce (if using), minced garlic, salt, and pepper. Mix well until smooth and creamy.

Assembling the Tacos:

  • Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. You can also wrap them in a damp paper towel and microwave for about 20-30 seconds.
  • Assemble: Place a few pieces of cooked fish in the center of each tortilla. Top with shredded red and green cabbage, sliced avocado, red onion, and fresh cilantro.
  • Drizzle with Sauce: Drizzle the creamy sauce over the toppings. Serve with lime wedges on the side.

Serving:

  • Serve Immediately: Enjoy the fish tacos immediately while they’re warm and fresh. Serve with extra lime wedges, hot sauce, and any additional toppings you like, such as salsa, pickled jalapeños, or queso fresco.

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