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    • Fish Tacos

    Fish Tacos

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Fish tacos are a delicious and easy dish to make. They are a great way to add some variety to your meal plan and are packed with flavour. Combining fish, spices, and fresh vegetables creates a light and healthy meal everyone can enjoy. The best part is that you can customize the ingredients to suit your taste. Fish tacos are sure to please you whether you prefer a milder flavour or something spicier. 

     

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    Ingredients

    • 2 lbs. of fish fillets (such as tilapia, cod, or mahi-mahi)
    • 1 teaspoon of ground cumin
    • 1 teaspoon of chili powder
    • 1/2 teaspoon of garlic powder
    • Salt and pepper to taste
    • 2 tablespoons of olive oil
    • 2 tablespoons of freshly squeezed lime juice
    • 6 to 8 soft taco shells
    • 1/2 cup of shredded cabbage
    • 1/2 cup of diced tomatoes
    • 1/2 cup of diced red onion
    • 1/2 cup of chopped cilantro
    • 1/2 cup of sour cream
    • 1/2 cup of salsa
    • 1/2 cup of guacamole (optional)
    • Lime wedges (optional)

    Method

    • Step-by-Step Method for Fish Tacos
    • Preheat oven or grill to medium-high heat
    • Pat fish fillets dry with paper towels
    • Cut fish into evenly sized strips or portions for tacos
    • Place fish in a shallow dish
    • Combine ground cumin, chili powder, garlic powder, salt, and pepper in a small bowl
    • Sprinkle spice mixture evenly over the fish pieces
    • Drizzle 2 tablespoons olive oil and 2 tablespoons lime juice over the fish
    • Toss fish gently to coat each piece with spices, oil, and lime
    • Allow fish to marinate for 10-15 minutes at room temperature
    • Warm taco shells in a dry skillet or wrapped in foil in the oven for 3-5 minutes
    • While fish marinates, thinly shred the cabbage and set aside
    • Dice tomatoes and red onion into small, uniform pieces and set aside
    • Chop cilantro leaves and set aside
    • In a small bowl, stir sour cream to loosen for easy drizzling or spreading
    • Set out salsa and guacamole (if using) in serving bowls
    • Cook fish on the preheated grill or pan for 2-3 minutes per side, until just cooked through and opaque
    • Remove fish from heat and let rest for 2-3 minutes
    • Gently break fish into bite-sized pieces using a fork
    • To assemble tacos, place some cabbage on each warmed shell
    • Top with cooked fish pieces
    • Add diced tomatoes, red onion, cilantro, and a drizzle of sour cream
    • Spoon salsa and guacamole over the top as desired
    • Serve immediately with lime wedges on the side for squeezing