I don’t discriminate when it comes to tacos, I love them all, but fish tacos have to be my all time fave. About a year ago, I decided to try my hand at making them and have been perfecting the recipe ever since.
These tacos are so easy to make and tasty. The bright colors and fresh ingredients will have everyone fooled to think you spent hours whipping them up in the kitchen.
I recently made these for my family, as we were celebrating Cinco de Mayo, and they were a huge crowd pleaser. My sister texted me the next day and said, “I’m still thinking about those tacos.”
These tacos pair perfecting with my spicy marg recipe!
INGREDIENTS:
*These ingredients will make 3 tacos, basically a one person recipe, so plus it up if you’re making it for multiple people.
- Taco shells
- 1 piece of white fish – I used tilapia, but you could also use cod
- Shredded red cabbage – You can also buy pre-cut slaw to save even more time
- 2 limes
- Fresh cilantro
- 1/2 an avocado
- Sour cream
- Garlic salt
- Taco seasoning
- Olive oil
- Salt and pepper
HOW TO:
The Slaw
I like to make the slaw a couple hours before I’m serving the tacos so the flavors can all marinate together. It will also break down the cabbage slightly so it’s not aggressively crunchy.
- Shred the cabbage if not using pre-cut. If you don’t have something to shred with, you can use a knife to cut into fine strips.
- Add to a bowl and drizzle olive olive, juice from one lime, salt and pepper to taste and garlic salt.
- Place bowl in fridge to chill.
The Crema
- Combine a tablespoon of sour cream, juice of half a lime, garlic salt and lime zest.
- Whisk together until it becomes more of a liquid consistency.
The Fish
- Coat both sides of the fish with a packet of taco seasoning. If you don’t have one you can easily make your own with chili powder, paprika, cumin, salt, pepper.
- In a non-stick pan, heat a little olive oil over medium heat.
- Cook the fish for a couple minutes on each side. Tilapia cooks up really quick. You’ll know when it’s done when it’s no longer clear and you can start to flake it.
- When it’s fully cooked, let it cool for a minute before using a fork to fake it into pieces.
The Shells
This step is optional, but I like my shells to be a little toasted.
- Turn your oven to broil and move the rack to the top one.
- Add a very light layer of olive oil to the taco shells, place on a pan and pop into the oven.
- Keep an eye on these because they can get burnt real quick if you aren’t watching.
The Assembly
Now it’s time to combine everything. I like layer with slaw first, then fish, then avocado and crema. Finally, add some fresh cilantro. With the remaining half of the lime, cut into cubes so you can squeeze it over the taco.
And that’s it! Enjoy!
