Fish tacos are a delightful and fresh meal that brings a taste of the coast to your kitchen. This recipe combines perfectly seasoned fish, crunchy slaw, and a zesty sauce to create a dish that’s both light and satisfying. Let’s dive into the details!
Ingredients:
- For the Fish:
- 1 1/2 pounds white fish fillets (tilapia, cod, or mahi-mahi)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lime
- For the Slaw:
- 2 cups shredded cabbage (green or red)
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon sriracha or hot sauce (optional, for heat)
- For Assembly:
- 8-10 small corn or flour tortillas
- Optional toppings: diced tomatoes, avocado slices, crumbled Cotija cheese, extra lime wedges
Instructions:
- Prepare the Fish: In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Rub the spice mixture all over the fish fillets. Drizzle with olive oil and lime juice, then let marinate for at least 15 minutes.
- Cook the Fish: Heat a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before flaking into bite-sized pieces.
- Make the Slaw: In a large bowl, combine the shredded cabbage, cilantro, red onion, lime juice, olive oil, salt, and pepper. Toss well to combine and set aside.
- Prepare the Sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and sriracha or hot sauce. Adjust seasoning to taste.
- Assemble the Tacos: Warm the tortillas in a dry skillet over medium heat or directly over a gas flame until they are pliable and slightly charred. Fill each tortilla with a portion of the flaked fish, top with slaw, and drizzle with the sauce. Add any additional toppings you like.
- Serve: Serve the fish tacos immediately with extra lime wedges on the side.
FAQs:
1. Can I use a different type of fish? Yes, you can use any firm white fish like halibut, snapper, or even salmon. Just adjust the cooking time as needed.
2. Can I grill the fish instead of cooking it in a skillet? Absolutely! Grilling adds a wonderful smoky flavor. Just make sure to oil the grill grates well to prevent sticking.
3. How do I make these tacos gluten-free? Use corn tortillas instead of flour tortillas to make this recipe gluten-free.
4. Can I make the slaw and sauce ahead of time? Yes, both the slaw and sauce can be made a few hours ahead and stored in the refrigerator until ready to use.
5. What sides go well with fish tacos? Some great side dishes include Mexican rice, black beans, guacamole, and a fresh salad. These sides complement the light and fresh flavors of the fish tacos perfectly.
6. Are there any variations to this recipe? You can customize this recipe by adding different toppings like mango salsa, pickled red onions, or a spicy chipotle sauce. You can also try using shrimp or tofu as a substitute for the fish.
Enjoy your delicious fish tacos! Feel free to experiment with different ingredients and make this recipe your own. Happy cooking! 🌮