Fish Tacos
Made with simple ingredients, these fish tacos are a fresh and flavorful meal you can whip up quickly on a busy weeknight. Everyone will be reaching for seconds!
Servings 4 servings
Calories 658kcal
Equipment
- mixing bowl
- Skillet
Ingredients
For the Fish Taco Sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- ¼ teaspoon garlic powder
- 1 teaspoon sriracha or to taste
For the Fish:
- 3 tablespoons olive oil
- 2 tablespoons lime juice about 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ cayenne pepper optional
- 1 pound white fish like tilapia, cod, halibut
Assembly and Toppings:
- 12 6-inch corn tortillas
- ½ head purple cabbage shredded (3 to 4 cups)
- 1 tomato diced
- 1 avocado thinly sliced
- ¼ red onion diced
- ½ cup cilantro leaves chopped
- 1 lime cut into wedges
Instructions
For the Fish Taco Sauce:
- In a medium bowl, whisk together the sour cream mayo, lime juice, garlic, and sriracha. Cover and chill until ready to use. (If you want a thinner sauce, add a tablespoon of water or milk.)
For the Fish:
- In a medium bowl, whisk together 2 tablespoons of olive oil, lime juice, cumin, chili powder, salt, and pepper. Add the fish and turn to coat. Let stand for at least 15 minutes.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat. Add the fish, discarding any remaining marinade. Cook for 2 to 3 minutes until browned. Flip and continue cooking until browned and the fish flakes easily with a fork. Remove from the heat and keep warm.
For the Assembly and Toppings:
- Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered.
- Place the red cabbage in a large bowl. Toss with 3 tablespoons of the fish taco sauce.
- Flake the fish into large chunks and place in the center of each tortilla. Top with the cabbage, tomato, avocado, onion, cilantro, and additional sauce. Serve with a lime wedge.
Video
Notes
- Careful not to overcook the fish as it’ll become dry instead of tender and flaky. If you have an instant-read thermometer, the fish’s internal temperature should be 145F.
- White fish tend to be more sweet and mild in flavor, so do not skimp on the seasoning.
- Set a timer to avoid over-marinating the fish as the lime will start to break the fish down.
- Patting the fish dry before adding it to the bowl of seasoning helps it adhere better to the fish.
- If you’re not a fan of cilantro, you can swap in parsley or chives.
- If you have a mandolin, you can easily use that to slice your cabbage thinly. Use a slicing guard to protect your fingers.
- For the best flavor, use fresh limes and not bottled lime juice.
Nutrition
Calories: 658kcal | Carbohydrates: 54g | Protein: 31g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 549mg | Potassium: 1172mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1949IU | Vitamin C: 81mg | Calcium: 178mg | Iron: 3mg