Description
A simple and satisfying recipe for fish tacos that brings the cozy seaside charm right to your kitchen.
Ingredients
Scale
- 1 lb white fish (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1/2 cup sour cream
- 1 tablespoon adobo sauce
- 1 lime (juiced)
- Salt to taste
Instructions
- Preheat the grill or a skillet over medium heat.
- Mix together the olive oil, chili powder, cumin, salt, and pepper to create a deliciously fragrant spice mixture.
- Coat the fish in this spice blend, ensuring it’s evenly covered.
- Cook the fish for about 3-4 minutes on each side until it turns golden and flakes perfectly.
- Combine the sour cream, adobo sauce, lime juice, and a pinch of salt to create your creamy, smoky sauce.
- Warm the corn tortillas on the grill or in a pan until they’re soft and pliable.
- Assemble the tacos by placing some succulent fish on each tortilla. Top with a generous handful of shredded cabbage, creamy avocado slices, and drizzle with the smoky sauce.
- Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.
Notes
Make the sauce ahead of time and store it in the fridge; it can last up to a week. Always warm your tortillas to prevent cracking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg