This fish tacos recipe is spiced white fish seared and folded into tortillas with cabbage and lime. It is not shrimp tacos or a fried fish sandwich.
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Fish Tacos
- Total Time: 30 minutes
- Yield: 8 tacos 1x
Description
Fish Tacos. From Olivia.
Ingredients
Scale
- 1 pound (450g) white fish fillets
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon oil
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup sour cream
- 1 lime
- hot sauce
Instructions
- Pat the fish dry and season it with chili powder, cumin, and salt.
- Sear in oil, 3 to 4 minutes a side, until it flakes. Break it into pieces.
- Warm the tortillas. Fill with fish, cabbage, sour cream, lime, and hot sauce.
Notes
Do not move the fish until it releases. A wet fillet sticks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Fish
Cod, tilapia, or mahi. A thin fillet cooks faster.
Cabbage
Raw and salted for 5 minutes so it softens.
Tortillas
A dry skillet, 20 seconds a side.
Sauce
Sour cream loosened with lime juice.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Grill?
Yes, on a hot grate, brushed with oil.
Beer batter?
This version is seared, not fried.
Storage
Cooked fish keeps 2 days. Assemble when you eat.
Corn or flour?
Corn is the default. Flour works.