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Fish Tacos

Quick and delicious fish tacos made with seasoned fish, fresh toppings, and creamy sauce, perfect for a family-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb white fish (such as cod, tilapia, or mahi-mahi) Choose your preferred type of white fish.
  • 8 small corn tortillas Use small size for easier handling.
  • 2 cups shredded green cabbage Add for crunch and freshness.
  • ½ cup chopped fresh cilantro Adds vibrant flavor.
  • 2 limes (juiced) Fresh lime juice enhances the tacos.
  • 1 ripe avocado, sliced For creaminess.
  • 1 tablespoon chili powder For seasoning the fish.
  • 1 teaspoon cumin Enhances the fish flavor.
  • to taste salt and pepper Season according to preference.
  • ½ cup plain yogurt or sour cream For the creamy sauce.

Method
 

Preparation
  1. Rinse your fish under cold water and pat them dry with a paper towel. Season both sides with chili powder, cumin, salt, and pepper.
Cooking
  1. Heat a skillet over medium-high heat and add a splash of oil. Once hot, carefully place the seasoned fish onto the skillet.
  2. Cook for 3–5 minutes on each side or until the fish is flaky and cooked through. Remove from heat and set aside.
  3. In the same skillet, briefly warm each tortilla for about 30 seconds on each side until pliable.
Assembly
  1. Take a warm tortilla, add a generous portion of fish, followed by a handful of shredded cabbage, chopped cilantro, and slices of avocado.
  2. Drizzle with the creamy sauce and a squeeze of lime juice. Repeat until all ingredients are used up.
Serving
  1. Enjoy your vibrant fish tacos with additional lime wedges on the side for a zesty kick!

Notes

To enhance your fish taco-making experience, consider these tips: substitute fish with shrimp or grilled chicken, add diced radishes or crispy tortilla strips, use cayenne pepper for spice, and warm tortillas just enough to make them flexible for wrapping.