Fish Tacos
User Reviews
4.9
69 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
658 kcal
-
Course
Main Course
-
Cuisine
Mexican
Fish Tacos
Report
Made with simple ingredients, these fish tacos are a fresh and flavorful meal you can whip up quickly on a busy weeknight. Everyone will be reaching for seconds!
Share:
Ingredients
For the Fish Taco Sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- ¼ teaspoon garlic powder
- 1 teaspoon Sriracha or to taste
For the Fish:
- 3 tablespoons olive oil
- 2 tablespoons lime juice about 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ cayenne pepper optional
- 1 pound white fish like tilapia, cod, halibut
Assembly and Toppings:
- 12 6-inch corn tortillas
- ½ head purple cabbage shredded (3 to 4 cups)
- 1 tomato diced
- 1 avocado thinly sliced
- ¼ red onion diced
- ½ cup cilantro leaves chopped
- 1 lime cut into wedges
Instructions
For the Fish Taco Sauce:
- In a medium bowl, whisk together the sour cream mayo, lime juice, garlic, and sriracha. Cover and chill until ready to use. (If you want a thinner sauce, add a tablespoon of water or milk.)
For the Fish:
- In a medium bowl, whisk together 2 tablespoons of olive oil, lime juice, cumin, chili powder, salt, and pepper. Add the fish and turn to coat. Let stand for at least 15 minutes.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat. Add the fish, discarding any remaining marinade. Cook for 2 to 3 minutes until browned. Flip and continue cooking until browned and the fish flakes easily with a fork. Remove from the heat and keep warm.
For the Assembly and Toppings:
- Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered.
- Place the red cabbage in a large bowl. Toss with 3 tablespoons of the fish taco sauce.
- Flake the fish into large chunks and place in the center of each tortilla. Top with the cabbage, tomato, avocado, onion, cilantro, and additional sauce. Serve with a lime wedge.
Notes
- Careful not to overcook the fish as it’ll become dry instead of tender and flaky. If you have an instant-read thermometer, the fish’s internal temperature should be 145F.
- White fish tend to be more sweet and mild in flavor, so do not skimp on the seasoning.
- Set a timer to avoid over-marinating the fish as the lime will start to break the fish down.
- Patting the fish dry before adding it to the bowl of seasoning helps it adhere better to the fish.
- If you’re not a fan of cilantro, you can swap in parsley or chives.
- If you have a mandolin, you can easily use that to slice your cabbage thinly. Use a slicing guard to protect your fingers.
- For the best flavor, use fresh limes and not bottled lime juice.
Nutrition Information
Show Details
Calories
658kcal
(33%)
Carbohydrates
54g
(18%)
Protein
31g
(62%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
549mg
(23%)
Potassium
1172mg
(33%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
1949IU
(39%)
Vitamin C
81mg
(90%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 549mg | 23% |
| Potassium | 1172mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 81mg | 90% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
Other Recipes
You'll Also Love
