Simple Fish Tacos Recipe
Fish tacos are a delightful, light, and flavorful dish that’s perfect for any occasion. Here’s a simple guide to making delicious fish tacos at home.
Equipment
- Equipment Needed
- Large Skillet: For cooking the fish.
- Mixing Bowls: For preparing the slaw and fish seasoning.
- Whisk: For mixing the slaw dressing.
- Tongs or Spatula: For flipping the fish.
- Knife: For slicing the avocado and other toppings.
- Cutting Board: For prepping ingredients.
- Lime Juicer (optional): For squeezing fresh lime juice.
- Serving Plates: For assembling and serving the tacos.
Ingredients
- 1 lb (450g) white fish fillets (tilapia, cod, or halibut)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
- 2 cups shredded cabbage (green or purple)
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup crumbled feta or cotija cheese (optional)
- Fresh lime wedges for serving
- Pico de gallo or salsa
- Sliced jalapeños
- Hot sauce
- Sour cream
Instructions
- Prepare the Fish:1.1. In a small bowl, mix together 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, and salt and pepper to taste.1.2. Rub 1 lb of white fish fillets (tilapia, cod, or halibut) with 1 tbsp olive oil.1.3. Sprinkle the spice mixture evenly over the fish fillets.1.4. Heat a large skillet over medium heat.1.5. Cook the fish for 3-4 minutes per side, or until cooked through and flakes easily with a fork.1.6. Squeeze the juice of 1 lime over the cooked fish. Remove from heat and set aside.Make the Slaw:2.1. In a mixing bowl, combine 2 cups shredded cabbage (green or purple) and 1/4 cup chopped cilantro.2.2. In a separate small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp lime juice, and 1 tsp honey.2.3. Season the dressing with salt and pepper to taste.2.4. Pour the dressing over the cabbage mixture and toss until well coated.Warm the Tortillas:3.1. Heat 8 small corn tortillas in a dry skillet over medium heat.3.2. Warm each tortilla for about 30 seconds on each side, or until slightly toasted and pliable.Assemble the Tacos:4.1. Break the cooked fish into large chunks and place a few pieces in the center of each tortilla.4.2. Top with a generous amount of slaw.4.3. Add slices of 1 avocado and sprinkle with crumbled feta or cotija cheese if desired.4.4. Add any additional toppings such as pico de gallo, sliced jalapeños, or hot sauce.Serve:5.1. Serve the tacos immediately with fresh lime wedges on the side for extra flavor.
Notes
