Fish Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Fish Tacos
Description
This recipe uses white fish such as tilapia, marinated briefly in a mixture of vegetable oil, lime juice, garlic, and spices including chili powder, cumin, paprika, and optional cayenne. The marinade adds brightness and mild heat. The fish is then cooked by grilling, baking, or stovetop sautéing until flaky and cooked through.
Fish is served on warmed corn tortillas with crunchy shredded purple cabbage and smooth avocado slices, topped with fresh cilantro and optional cotija cheese for a salty accent. A sauce combining sour cream, mayonnaise, lime juice, and garlic powder ties the flavors together and adds moisture.
For optimal texture, thicker fish fillets are preferred to prevent falling apart during cooking. Corn tortillas are heated in a skillet with a bit of oil or carefully toasted over a gas flame for slight crispness and flavor. This dish works well as casual dinners or gatherings.
When using frozen fish, fully thaw and consider starting with a slightly larger portion. Cooking times vary with thickness and method, with cues such as fish flaking easily with a fork indicating doneness.
Ingredients
- 2 Tbsp vegetable oil
- 1 1/2 Tbsp lime juice fresh
- 1 garlic minced, clove
- 1 1/2 tsp chili powder
- 1/2 tsp cumin ground
- 1/2 tsp paprika ground
- 1/8 tsp cayenne pepper (optional, or more to taste)
- salt freshly ground
- black pepper freshly ground
- 1 lb tilapia or cod or mahi mahi
For Serving
- 8 corn tortillas warmed
- 2 cups purple cabbage shredded
- 1 avocado sliced
- 3 Tbsp cilantro chopped leaves
- 1/3 cup cotija cheese (optional)
Fish Taco Sauce
- 1/4 cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp lime juice fresh
- 1/4 tsp garlic powder
Instructions
- In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
- Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Grilling Method
- Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill.
- Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
Oven Method
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Place fish on prepared baking sheet. Bake until cooked through, about 10 - 15 minutes (fish should flake easily with a fork).
Stovetop Method
- Heat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil. Remove fish from marinade and cook in skillet about 3 - 4 minutes per side, until cooked through.
To Make the Sauce
- While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
To Assemble Tacos
- Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce.
Notes
- Use thicker tilapia fillets to maintain integrity during cooking; thinner pieces can fall apart on grill.
- For warming tortillas, heat lightly in oil in a skillet or carefully toast over a gas flame for browned spots.
- If frozen fish is used, thaw fully and start with about 1¼ pounds to adjust for moisture loss.
User Reviews
Overall Rating
5
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