Fish tacos are a popular dish that originated in Baja California, Mexico, and have since become a beloved staple in many households. This simple recipe can be customized to suit your taste preferences, whether you prefer a mild or spicy flavor.
To add some crunch to your fish tacos, try using a crispy batter to coat the fish before cooking. You can also experiment with different types of fish, such as cod, halibut, or even shrimp. For a healthier option, skip the batter and grill the fish instead. The possibilities are endless with this versatile dish, making it a great choice for any occasion. So why not give this fish tacos recipe a try and enjoy a delicious and satisfying meal tonight!
How to make Fish Tacos
Prep Time : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Servings : 4 servings
Ingredients
Fish:
- 4 pieces tilapia or another firm white fish about 4 ounces each
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive or avocado oil
- juice of 1/2 lime
Crema:
- 1/3 cup sour cream or Greek yogurt
- juice of 1/2 lime
- 1-2 teaspoons adobo sauce optional, see note
- 1-2 teaspoons water just enough to thin the sauce as desired
- 1/4 teaspoon kosher salt
Slaw:
- 2 cups shredded cabbage red, white, or a mixture
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- 1 tablespoon olive or avocado oil
- juice of 1 lime
- 1/4 teaspoon kosher salt
Serving:
- tortillas charred or warmed
- lime wedges
Instructions
1. Season the fish on both sides with cumin, chili powder, and salt; set aside.
2. Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
3. Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4-5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.
4. Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.
