Fish Tacos:
Recipes Main Dish Meal ideas Quick and Easy Seafood
Description
Change up Taco Tuesday with these delicious fish tacos. They're fast and easy to make and can be on the dinner table in less than 30 minutes.
Ingredients
Fish:
1 1/2 lb. cod, halibut, tilapia or mahi mahi, or other mild white fish
1 1/2 t. chili powder
1 t. smoked or sweet paprika
1/2 t. garlic powder
1/4 t. salt
1 T. olive oil
Fish Taco Sauce:
1/2 c. plain Greek yogurt, or 5 T. sour cream + 3 T. mayonnaise
1 1/2 T. freshly squeezed lime juice from 1 lime
1/2 t. garlic powder
1/4 to 1/2 t. sriracha sauce, or to taste
pinch of salt
water, as needed to thin sauce
For Serving:
8 small corn or flour tortillas
1/2 small red cabbage, shredded*
1 avocado, peeled and sliced
1/4 c. coarsely chopped fresh cilantro
1 lime, cut into wedges
Directions
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Prepare the Fish:
Pat the fish dry with paper towels.
Combine the chili powder, paprika, garlic powder and salt in a small bowl; sprinkle over both sides of the fish; gently pat on the fish.
Heat the olive oil in a non-stick skillet over medium heat. Add the fish to the skillet; cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.
Make the Fish Taco Sauce:
Meanwhile, in a bowl, whisk together the yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick, thin it with a little water, 1 t. at a time, until it reaches the desired consistency; set aside.
Warm the Tortillas:
Warm and slightly crisp the tortillas, 1 at a time, in a hot skillet on the stovetop. Or, warm the tortillas all at once in the microwave according to package directions.
Assembly:
To serve, fill each tortilla with shredded cabbage, fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.
4 servings.