Easy Fish Taco Recipe
User Reviews
5
-
Prep Time
30 mins
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Total Time
35 mins
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Servings
8
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Calories
343 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Easy Fish Taco Recipe
Description
The Easy Fish Taco recipe begins with prepared battered, fully cooked fish fillets arranged in small tortillas. Fresh shredded cabbage provides a crisp crunch and mild bitterness to balance the fish’s richness. Pico de gallo, made with diced tomatoes, avocado, cilantro, lime juice, salt, and pepper, adds fresh acidity and creamy texture. A creamy sauce combining mayonnaise, sour cream, cilantro, jalapeño, cumin, cayenne, and lime juice provides a cool but spicy contrast that unifies the flavors.
The tacos layer these components to deliver a varied texture and balanced taste experience—crispy, creamy, fresh, and mildly spicy. This recipe can be assembled quickly using pre-cooked fish and pre-shredded cabbage for convenience. It offers a versatile meal that pairs well with sides like rice, beans, or a light salad.
To save time, frozen breaded fish fillets may substitute for fresh cooked fish, baked or pan-fried as desired. Bottled chipotle ranch sauce can replace the cilantro cream sauce if needed. Using pre-shredded cabbage is also a helpful shortcut.
Ingredients
- 8 small corn tortilla shells or flour tortilla shells
- 8 fish fillets battered and fully cooked
- 1 cup cabbage shredded
- Pico de Gallo see below
- CREAM SAUCE see below, with cilantro
- cotija cheese or feta cheese to taste
- cilantro to taste
Cilantro Cream Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 bunch cilantro chopped
- 2 teaspoon jalapeño diced
- 1/2 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
Pico de Gallo:
- 2 plum tomatoes diced
- 2 tablespoon cilantro chopped, fresh
- 1 avocado diced
- salt dash
- black pepper dash
- 1 tablespoon lime juice
Instructions
- PICO DE GALLO: Toss all ingredients together and let sit in the fridge for about 30 minutes.
- SAUCE: Mix all ingredients together until well blended.
- Put a piece of fish in each tortilla shell.
- Top with cabbage, sauce, pico, feta, and fresh cilantro.
Notes
- Frozen breaded fish fillets can be baked or pan-fried if short on time.
- Bottled chipotle ranch sauce provides a quick alternative to the homemade cilantro cream sauce.
- Pre-shredded cabbage is a convenient substitute to speed up assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 183mg | 8% |
| Potassium | 636mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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