Fish Taco Recipe
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
647 kcal
-
Course
Main Course
-
Cuisine
Mexican
Fish Taco Recipe
Report
Easy fish tacos full of flavor with pico de gallo, shredded cabbage, avocado, queso fresco and a special homemade hot sauce.
Share:
Ingredients
Fish Taco Marinade
- 12 ounces cod fillets
- 1/3 cup canola oil
- 3 tablespoons lime juice
- 1/2 teaspoon ancho chili powder
- 2 tablespoons water
- 1 teaspoon honey
Fixings
- 1 cup Pico de Gallo
- 2 limes cut into wedges
- 1 cup queso fresco crumbled
- 1 cup sour cream optional
- 1 cup red cabbage , shredded
- 2 avocados pitted and thinly sliced
Fish Taco Sauce
- 1 teaspoon hot pepper sauce such as Texas Pete
- 1/4 cup white vinegar
- 1/3 cup cider vinegar
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ancho chili powder
- 1 teaspoon sea salt salt
- 1/2 teaspoon black pepper
Spiced Tortillas
- 12 small corn or flour tortillas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- Dash of fine sea salt
Add to Shopping List
Instructions
Fish:
- Wash and pat dry the fish.
- Combine the canola oil, lime juice, ancho chili powder, water and honey in a shallow baking dish or pie plate. Add the cod and place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes.
- Coat a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan, 3 minutes on each side, or until they flake easily with a fork. Remove from pan and slice in ½ thin strips.
Taco Sauce:
- Make the signature fish taco sauce by combining hot sauce, white vinegar, cider vinegar, brown sugar, cayenne peppers, ancho chili powder, salt and pepper. Whisk well and set aside.
Tortillas:
- Wrap the tortillas in aluminum foil and place in oven on low heat to warm. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp instead of being flexible.
- Combine the extra virgin olive oil in a small bowl and whisk with cumin and fine sea salt. Baste onto corn or flour tortillas before assembling.
Assemble:
- To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle hot sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos.
- If you liked this recipe, make sure to come back and let us know in the comments or staring ratings.
Equipments used:
Nutrition Information
Show Details
Calories
647kcal
(32%)
Carbohydrates
70g
(23%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Cholesterol
57mg
(19%)
Sodium
1915mg
(80%)
Potassium
842mg
(24%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
890IU
(18%)
Vitamin C
22.9mg
(25%)
Calcium
307mg
(31%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 57mg | 19% |
| Sodium | 1915mg | 80% |
| Potassium | 842mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 307mg | 31% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
Other Recipes
You'll Also Love
