4.9 from 336 votes
Fish Tacos
Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!
Prep Time
15 mins
Cook Time
15 mins
Marinating & pickling
20 mins
Total Time
45 mins
Servings: 4
Calories: 410 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
Fish Marinade
- 1.2 lb / 600g firm white fish fillets (Note 1)
- zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 2)
- 1 tbsp canned jalapeno , finely chopped
- 1/4 cup Cilantro / coriander , finely chopped
- 2 garlic cloves , minced
- 3 tbsp olive oil
- salt and pepper
Quick Pickled cabbage
- 4 cups red cabbage , finely shredded
- 3 green onion stems , finely sliced on the diagonal
- 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 small tortillas (corn or flour), warmed
- Lime wedges
- coriander/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!
Cup of Yum
Notes
- Fish - my favourites are snapper and barramundi. They have "meaty" flesh which I particularly enjoy in tacos. Other good fish include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish.
- Recommend avoiding:
- Chipotle powder - can still be irritatingly difficult to find in Australia! Not sold in all major supermarkets (yet) but you can find it in fruit & veg stores (eg Harris Farms), delis and gourmet/speciality stores (e.g. Thomas Dux). It does not cost much more than ordinary spices. It can be ordered online from Firework Foods (Aus only).
- If you can't track it down, I think the best substitute is ½ tbsp each SMOKED paprika, cumin and 1/2 tsp cayenne pepper.
- Sriracha - Asian chilli sauce that's very common nowadays (sold alongside chilli sauces and in Asian section). Great "cheat" ingredient to quickly add flavour into things as it's made with more than just chilli. To reduce spiciness of sauce, sub with some (or all) ketchup instead.
- Nutrition for 3 tacos (tortilla + fish + pickled cabbage), assumes 2 of the 3 tbsp of oil in the marinade is discarded.
- lean fish - like swordfish, tuna, kingfish (unless you can get fatty kingfish)
- very delicate fish - like dover sole and flounder
Nutrition Information
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
(8%)
Fiber
6.1g
(24%)
Sugar
3g
(6%)
Vitamin A
100IU
(2%)
Vitamin C
41.3mg
(46%)
Calcium
110mg
(11%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410
% 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.