Easy Fish Tacos
These Easy Fish Tacos are a delicious blend of seasoned fish and fresh toppings, perfect for any taco night.
Equipment
- Skillet
- Mixing bowl
- Measuring cups
- measuring spoons
- tongs
Ingredients
For the fish
- 1 pound cod, tilapia, halibut, or other white fish filets
- 2-3 teaspoons chili powder enough to coat the fish
- 1 teaspoon kosher salt
For the fish taco sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 3-4 tablespoons lime juice from 2 limes
- 1 teaspoon hot sauce optional
To assemble
- ½ small head red cabbage shredded (about 4 cups)
- 12 pieces taco-sized corn or flour tortillas
- 1 piece avocado sliced
- 4 pieces radishes thinly sliced
- 4 pieces spring onions thinly sliced
- ⅓ cup cilantro roughly chopped
Instructions
Method
- In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.
- In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like.
- In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides.
- Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings.
- Warm a large skillet on medium-high heat, add olive oil, then cook the fish for 2 minutes on each side.
- Transfer the cooked fish to a platter, break into large chunks, and assemble the tacos with fish, cabbage slaw, and desired toppings.
Notes
Try smearing the taco sauce on the tortilla before assembling the tacos for a more flavorful bite.
Nutrition
Serving: 1tacoCalories: 482kcalCarbohydrates: 39gProtein: 32gFat: 25g
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