Fish Tacos
User Reviews
4.9
Fish Tacos
Description
Fish Tacos start by marinating firm white fish fillets, such as snapper or barramundi, with lime zest and juice, chipotle powder, jalapeño, cilantro, garlic, olive oil, salt, and pepper. This imparts a smoky, zesty flavor while tenderizing the fish. The marinating duration is 20 minutes to an hour to maintain texture.
A quick pickled cabbage mix of finely shredded red cabbage, green onions, red wine vinegar, and salt is prepared and softens with time. The pink taco sauce combines sour cream (or yogurt) with sriracha for a creamy, mildly spicy contrast. The fish is pan-seared over high heat for a short time to develop a golden crust while remaining moist inside, then flaked into large pieces.
Assembling involves layering the warm tortillas with pickled cabbage, fish, sauce, and a squeeze of fresh lime juice. Coriander leaves complete the fresh herbal note. The interplay of smoky, tangy, creamy, and spicy elements make these tacos flavorful and texturally varied.
Firm fish species are preferred to hold together during cooking and assembly. Substitutions for chipotle powder include smoked paprika, cumin, and cayenne pepper. Sriracha can be toned down by replacing with ketchup for a milder sauce.
Ingredients
Fish Marinade
- 1.2 lb / 600g white fish Note 1, firm fillets
- lime zest of 1
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 2)
- 1 tbsp jalapeño finely chopped, canned
- 1/4 cup cilantro finely chopped, or coriander
- 2 garlic minced, cloves
- 3 tbsp olive oil
- salt
- black pepper
Quick Pickled cabbage
- 4 cups red cabbage , finely shredded
- 3 green onion finely sliced on the diagonal, stems
- 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
- 1/2 tsp salt
Pink Taco Sauce
- 3/4 cup sour cream (or yogurt)
- 2 - 3 tbsp sriracha , adjust to taste (Note 3)
To Cook & Serve
- 1 tbsp olive oil
- 12 tortilla corn or flour), warmed, small
- lime wedges
- Coriander leaves aka cilantro leaves
Instructions
- Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- Pink Sauce: Mix to combine.
- Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- Remove fish onto plate then flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Notes
- Firm white fish such as snapper or barramundi works best for texture; avoid very delicate fish.
- If chipotle powder is unavailable, a mix of smoked paprika, cumin, and cayenne pepper approximates the flavor.
- Sriracha is common in Asian markets and adds spice to the sauce; reduce heat by substituting ketchup partially or fully.
- Prepare pickled cabbage ahead and drain excess liquid before assembling tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 309g | |
| Calories | 410cal | 21% |
| Carbohydrates | 38.8g | 13% |
| Protein | 28.3g | 57% |
| Fat | 17.3g | 27% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 378mg | 16% |
| Potassium | 278mg | 6% |
| Fiber | 6.1g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 110mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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