Description
This recipe for fish tacos features crispy, juicy fish coated in a flour batter and pan-seared or grilled to perfection, wrapped in warm tortillas. With a prep time of 15 minutes and a cook time of 10 minutes, it serves 4 people and is perfect for weeknight dinners or weekend gatherings.
Ingredients
Scale
- 1 lb white fish (tilapia, cod, or mahi-mahi)
- 1 tablespoon olive oil
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon taco seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup all-purpose flour for coating
- 8 corn or flour tortillas
- 2 cups shredded cabbage (mixed red and green)
- 1 cup pico de gallo
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- For crema: 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lime juice, salt to taste
Instructions
- Marinate the Fish: In a bowl, combine lime juice, minced garlic, olive oil, taco seasoning, chili powder, smoked paprika, cumin, salt, and pepper. Add the fish and marinate for at least 15 minutes.
- Prep the Tortillas: Warm the corn or flour tortillas in a dry skillet or microwave until pliable.
- Cook the Fish: Heat a skillet over medium-high heat and add a little oil. Coat the marinated fish in flour, then pan-sear until golden brown and cooked through (about 3-4 minutes per side). Alternatively, grill the fish on medium heat for the same time.
- Make the Crema: In a small bowl, mix sour cream, mayonnaise, lime juice, and a pinch of salt until smooth.
- Assemble the Tacos: Place cooked fish on each tortilla, top with shredded cabbage, pico de gallo, and avocado slices. Drizzle with crema, and sprinkle with fresh cilantro.
- Serve Immediately: Garnish with lime wedges and enjoy your fresh, tangy fish tacos with a side of hot sauce or jalapeño for an extra kick.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Frying, Sautéing
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Fat: 12
- Carbohydrates: 30
- Protein: 23