Description
Experience a culinary escape with these easy fish tacos that combine perfectly seasoned fish, vibrant veggies, and a zesty sauce—all wrapped in warm tortillas. Ideal for any occasion, from Taco Tuesday to casual dinners, this recipe promises delightful flavors and a satisfying crunch in every bite.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 8 small corn or flour tortillas
- 2 cups shredded green cabbage
- 2 tbsp freshly squeezed lime juice
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- 1 cup pico de gallo or salsa
Instructions
- Prepare the ingredients by rinsing the fish fillets and patting them dry.
- Season the fish by mixing cumin, paprika, salt, and pepper in a bowl; rub over both sides of the fillets.
- Cook the fish in a skillet with heated oil over medium-high heat for 3-4 minutes per side until golden brown.
- Warm tortillas in another skillet for 30 seconds on each side until pliable.
- Toss shredded cabbage with lime juice and cilantro to create a crunchy slaw.
- Assemble tacos by layering cooked fish, cabbage slaw, and your choice of salsa; drizzle with sour cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 340
- Sugar: 3g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg