Fish Tacos
User Reviews
5
Fish Tacos
Description
The fish is seasoned with salt and pepper and pan-fried in olive oil until golden and cooked through, then broken into bite-sized pieces for easy assembly. The sauce combines sour cream, mayonnaise, chili powder, cumin, lime juice, and dried herbs for a creamy, zesty complement that binds the toppings.
To assemble, toasted tortillas are topped with fish, sauce, cabbage, feta cheese, green onions, and cilantro, creating a balance of tender fish, creamy sauce, crunchy cabbage, and tangy cheese. Lemon wedges allow for a fresh, citrusy finish at the table.
For best results, thaw frozen fish fully before cooking and avoid overcrowding the pan to ensure even cooking. The fish can also be baked or grilled with seasoning for alternate preparation methods. Leftovers should be stored separately to maintain texture and prevent sogginess, with the sauce kept refrigerated for up to 3-4 days.
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 dill dried
- ½ teaspoon oregano dried
Tacos
- 1½ pounds haddock
- ½ teaspoon salt to taste
- ½ teaspoon black 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
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.
Notes
- Thaw frozen fish completely in the refrigerator before cooking for even texture.
- After cooking, let fish rest briefly before flaking to maintain moisture.
- You can bake fish at 400°F for 10-15 minutes or grill it for 3-4 minutes per side as alternatives to pan-frying.
- Use wild-caught fish when possible for better flavor and nutritional quality.
- Store leftover fish, sauce, and toppings separately to avoid soggy tacos, keeping fish airtight in the fridge for up to 3 days and sauce for 3-4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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