Who can resist fish tacos? This recipe is easy to make, and fairly healthy since the fish isn’t deep fried. I usually marinate the fish and prepare the coleslaw ahead of time, which makes dinner time prep a breeze.
What fish is best for fish tacos?
White-flesh, mild saltwater fish fillets such as cod, halibut, mahi-mahi, snapper and grouper are traditionally used in fish tacos. You can also use farmed fish such as tilapia or cat fish, but they tend to have a stronger “fish” flavour.
Fish Tacos
Servings: 4
Ingredients
- 12 small white corn tortillas
- 1½ lb flaky white fish fillet
- 1 tbsp vegetable oil
Fish marinade
- 3 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1 lime, juiced
Taco Coleslaw
- 2 cups purple cabbage, shredded
- ¼ cup mayonnaise
- 1 lime, juiced
- ½ tsp garlic powder
- 2 tbsp fresh cilantro, chopped
- 1 tsp Sriracha sauce
- 1 tbsp honey
Taco Toppings
- 1 avocado (diced)
- 1 cup cheese (grated)
- ½ cup sour cream
- 1 lime, cut in wedges
Instructions
- Marinate Fish: – In a shallow bowl, whisk olive oil, cumin, cayenne pepper, chili powder, smoked paprika, lime juice, salt and black pepper. – Add fish, coat well, marinate for at least 15 minutes in the fridge (even better if marinated for a couple hours if you have the time).
- Prepare Coleslaw: In a medium bowl, combine cabbage, mayo, lime juice, garlic powder, cilantro, Sriracha sauce, and honey.
- Cook Fish: In a large skillet, heat vegetable oil. Remove fish from marinade, add fish to skillet, cook until opaque and cooked through, 3-5 minutes per side. Let rest for 5 minutes before flaking with a fork.
- Tortillas: Quickly warm up the corn tortillas in a clean skillet over medium-high heat.
- Assemble: Start with the fish, add coleslaw and avocado. Finish off with the cheese and sour cream. Squeeze a fresh lime wedge on top.
