Fish Tacos
A flavorful recipe for crispy fish tacos with tangy slaw, creamy sauce, and fresh toppings.
Equipment
- 1 Skillet nonstick or cast iron
- 1 Cutting board
- 1 Knife
- 1 Mixing bowls
- 1 Pressure Cooker optional, for advanced slaw
Ingredients
- Fish: 1 lb white fish fillets tilapia, cod, or snapper
- Tortillas: 8 small corn or flour tortillas
- Marinade/Seasoning:
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper
- Slaw:
- 1 cup shredded cabbage
- ½ cup julienned carrots
- ¼ cup fresh cilantro
- Juice of 1 lime
- 1 tbsp olive oil
- Sauce:
- ½ cup sour cream
- 1 tbsp sriracha
- 1 tbsp lime juice
- Toppings: Avocado pico de gallo, cotija cheese, lime wedges
Instructions
- Prepare Ingredients: Slice fish into 1-inch strips. Make slaw by combining cabbage, carrots, cilantro, lime juice, and olive oil. Let sit for 10 minutes.
- Season Fish: Mix spices in a bowl. Coat fish evenly. Let marinate 15 minutes (optional).
- Cook Fish: Heat skillet over medium-high. Cook fish 3–4 minutes per side until golden.
- Warm Tortillas: Wrap in foil and bake at 350°F for 5 minutes.
- Assemble Tacos: Place fish in tortillas. Add slaw, toppings, and sauce. Serve with lime.
Video
Notes
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Budget Tips: Use frozen fish (thawed) to reduce costs.
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Customize: Add panko breadcrumbs for extra crunch.
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Storage: Store components separately in airtight containers (3 days max).