Easy Fish Tacos Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Servings
8
-
Calories
214 kcal
-
Course
Main Course
Easy Fish Tacos Recipe
Description
Easy Fish Tacos Recipe brings together fresh halibut marinated in a blend of Mexican spices and olive oil, then cooked to a golden brown on a griddle or frying pan. The fish is prepared whole and then broken into chunky pieces, providing tender, seasoned bites nestled in warm corn tortillas. Complementing the fish are two kinds of thinly sliced cabbage adding crunch, mango salsa for a sweet and tangy accent, and crumbled queso fresco for mild creaminess.
The recipe calls for careful coating of the fish before cooking to ensure the spices adhere well and create a flavorful crust. Cooking times are brief, around 4-5 minutes per side, to maintain fish tenderness. Assembling the tacos involves layering fish, cabbages, salsa, and cheese within the tortillas for a fresh, vibrant presentation suited to casual meals.
These tacos are best eaten right after cooking but can be kept warm briefly. The recipe notes explain storage of cooked fish separately from tortillas and toppings for up to three days in the refrigerator or frozen for longer. Reheating methods include an oven at 350°F to maintain moisture without drying the fish. The recipe also notes flexibility to use different types of fish and highlights the benefit of patting fish dry before cooking to improve searing and flipping.
Ingredients
- 3 tablespoons Mexican spice rub recipe
- 1 ½ pounds halibut skinned fresh
- 3 tablespoons olive oil
- 1 cup green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 mango salsa recipe
- 8 corn tortillas
- ½ cup queso fresco cheese crumbled
Instructions
- Combine the spice rub with oil in a large shallow bowl or large plate.
- Next, coat the fish on both sides heavily in the oil and spices.
- Transfer the halibut to a griddle or large frying pan over medium-to-medium high heat and cook for4 to 5 minutes per side or until well browned on both sides and cooked throughout.
- Break up the fish into large chunks and evenly distribute them between the tortillas along with the cabbage, salsa, and cheese.
Notes
- Keep cooked fish warm and covered for up to 15 minutes before serving to maintain texture.
- Store cooked fish separately from tortillas and toppings in the refrigerator for up to 3 days; can be frozen for up to 3 months.
- To reheat, place fish fillets on parchment-lined pan and heat in a 350°F oven for 5-6 minutes until hot.
- Use fully thawed frozen halibut if fresh is not available and pat dry the fish before cooking to help with flipping and browning.
- This recipe is flexible; other types of fish can be substituted in the tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 133mg | 6% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
