Fish Tacos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
6 tacos
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Calories
385 kcal
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Course
Main Course
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Cuisine
American
Fish Tacos Recipe
Description
This Fish Tacos Recipe layers tender pieces of seasoned white fish, gently pan-cooked with olive oil, on warm flour tortillas. The fish is seasoned simply with garlic powder, paprika, onion powder, and white pepper to provide a mild, savory base. A cabbage slaw made from shredded red and green cabbage, roasted jalapeno, cilantro, lime juice, vinegar, honey, and salt adds crunch and brightness that contrasts with the soft fish.
The creamy taco sauce combines mayonnaise, Mexican crema (or sour cream), lime juice, hot sauce, garlic powder, and salt to offer a cooling yet mildly spicy finish. Together, these elements build a balanced taco with fresh, zesty, and spicy notes.
The tacos can be completed with sliced avocado, extra jalapeno slices, or hot sauce to customize heat and creaminess. They are suitable for practical weeknight meals or casual entertaining where straightforward preparation and fresh flavors are appreciated.
Extra sauce keeps well for several weeks in the fridge in a sealed container. The recipe suits various white fishes including red snapper, halibut, grouper, or monkfish, allowing flexibility based on what's available or preferred.
Ingredients
FOR THE SLAW
- 1/4 red cabbage shredded, small head
- 1/4 green cabbage shredded, small head
- 1 jalapeno pepper peeled and chopped, roasted
- 1/2 cup cilantro chopped
- lime juice juice from 1 large lime
- 2 tablespoons champagne vinegar use white vinegar as a substitute
- 1 tablespoon honey
- salt sea salt, to taste
FOR THE FISH TACO SAUCE
- ½ cup mayonnaise
- ½ cup Mexican crema or use sour cream
- 1 tablespoon lime juice about ½ a small lime
- 1 teaspoon of your favorite hot sauce sriracha is great here
- 1 teaspoon garlic powder minced, or 1-2 fresh cloves
- Pinch salt
FOR THE FISH TACOS
- 1-1/4 pounds red snapper sub in your favorite white fish
- 1 teaspoon garlic powder
- 1 teaspoon paprika sweet
- 1 teaspoon onion powder
- 1/4 teaspoon white pepper
- salt to taste
- 1 tablespoon olive oil
- 6 flour tortillas warmed
- 1 avocado sliced
- jalapeno pepper fresh squeezed lime, your favorite hot sauce, extra toppings; sliced roasted or chiles toreados
Instructions
MAKE THE SLAW
- Toss together the shredded red cabbage, shredded green cabbage, roasted jalapeno, cilantro, lime juice, vinegar, honey and salt in a large bowl. Refrigerate until ready to use.
MAKE THE FISH TACO SAUCE
- Whisk together the mayo, crema, lime juice, hot sauce, garlic and salt in a small bowl. Refrigerate until ready to use.
MAKE THE FISH TACOS
- Remove the skin from the fish and slice the fish into strips. Mix together the seasonings in a small bowl and sprinkle it over the sliced fish.
- Heat the oil in a pan to medium heat and add the fish. Cook gently for 5 minutes, turning the fish every minute, until it is cooked through. Remove from heat.
- Serve the pieces of fish onto warmed tortillas, then top with sliced avocado, crunchy cabbage slaw and dollops of creamy fish taco sauce. Don't forget the hot sauce!
Notes
- Store leftover fish taco sauce in a sealed container in the refrigerator for several weeks.
- Use any white fish you prefer, such as red snapper, halibut, grouper, or monkfish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tacos
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 456mg | 19% |
| Potassium | 483mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 42mg | 47% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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