Fish Tacos
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5.0
165 reviews
Excellent
Fish Tacos
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Homemade Fish Tacos loaded with fresh ingredients! Perfectly seasoned fish on crispy tortillas, served with a homemade mayo sauce and garnished with red cabbage and green onions! These Fish Tacos are healthy, incredibly fresh and bursting with tons of flavor!
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Ingredients
Sauce
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 tablespoon lime juice from 1 lime
- 1 teaspoon dried dill
- ½ teaspoon dried oregano
Tacos
- 1½ pounds haddock
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- 2 tablespoon olive oil
- 10 small tortillas
Toppings
- 1 cup cabbage shredded
- ½ cup feta cheese crumbled
- 3 green onions sliced diagonally
- ¼ cup cilantro chopped
- 1 lemon cut in wedges
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Instructions
- Cook the fish: Season the fish fillets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets to the skillet, and cook for about 2 minutes per side, or until it starts to turn a bit golden. The fish is cooked through when it loses its translucent or raw appearance. Do not overcrowd, you will need to do this in batches. Transfer the fish to a plate and repeat with remaining fish fillets.
- Make the Sauce: Mix all the sauce ingredients together in a small bowl and refrigerate until ready to use.
- Assemble the tacos: Lightly toast the tortillas in a skillet over medium-high heat. Using a fork, break the fish into bite size pieces. Top each tortilla with fish, sauce, cabbage, feta cheese, green onions, and garnish with cilantro.
- Serve: Serve warm with lemon wedges on the side to drizzle lemon juice over the tacos.
Equipments used:
Notes
- If using frozen fish, allow them to thaw fully in the refrigerator.
- Serve these fish tacos with this Mexican Street Corn Slaw for extra flavor.
- After cooking the fish, let them rest for a few minutes before flaking them into pieces.
- To bake the fish in the oven, season the fillets with salt and pepper, place them on a baking sheet lined with parchment paper and bake at 400°F for about 10 to 15 minutes or until cooked through.
- To grill the fish, preheat your grill to medium-high heat. Brush the grill grates with oil and place the seasoned fish on the grill. Cook for about for about 3-4 minutes per side or until no longer translucent and flakes easily with a fork.
- When possible, use wild-caught fish since they have a better flavor and are healthier.
- If you have any leftover ingredients, I recommend storing everything separately and not assembled as tacos, since they might get soggy. The oils in fish are very fragile and can oxidize over a short amount of time, which can give the fish that "fishy" taste. However, you can still store it in the fridge in an airtight container for up to 3 days. The sauce can also be stored separately in an airtight container for 3 to 4 days.
- Originally shared September 2011.
Nutrition Information
Show Details
Serving
1taco
Calories
290kcal
(15%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
636mg
(27%)
Potassium
306mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
285IU
(6%)
Vitamin C
8mg
(9%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 290kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 636mg | 27% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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