Fish Tacos Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6 tacos
-
Calories
385 kcal
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Course
Main Course
-
Cuisine
American
Fish Tacos Recipe
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This is my favorite fish tacos recipe, with seasoned pan seared white fish, crunchy ribbons of slaw, avocado and creamy homemade fish taco sauce. Huge on flavor and easy to make!
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Ingredients
FOR THE SLAW
- 1/4 small head red cabbage shredded
- 1/4 head small green cabbage shredded
- 1 roasted jalapeno peeled and chopped
- 1/2 cup chopped cilantro
- Juice from 1 large lime
- 2 tablespoons champagne vinegar use white vinegar as a substitute
- 1 tablespoon honey
- sea salt to taste
FOR THE FISH TACO SAUCE
- ½ cup mayo
- 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 or 1-2 fresh cloves minced
- Pinch of salt
FOR THE FISH TACOS
- 1-1/4 pounds red snapper sub in your favorite white fish
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1/4 teaspoon white pepper
- salt to taste
- 1 tablespoon olive oil
- 6 flour tortillas warmed
- 1 avocado sliced
- EXTRA TOPPINGS: Sliced roasted jalapeno peppers or chiles toreados fresh squeezed lime, your favorite hot sauce
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 any extra fish tacos sauce in the fridge in a sealed container. Will last several weeks.
- This works with any white fish. Some of my very favorites are red snapper, halibut, grouper and monkfish.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
25mg
(8%)
Sodium
456mg
(19%)
Potassium
483mg
(14%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
878IU
(18%)
Vitamin C
42mg
(47%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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