Description
Delightful fish tacos made with flaky white fish, crisp cabbage, and a zesty sauce, perfect for weeknight dinners or special gatherings.
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)
Instructions
- Preheat your grill or a skillet over medium heat, giving it a few moments to warm up to the perfect cooking temperature.
- Combine olive oil, chili powder, cumin, salt, and pepper in a mixing bowl and stir until fragrant.
- Coat the fish with the spice mixture, ensuring each piece is evenly covered.
- Place the fish onto the grill or skillet and cook for about 3-4 minutes on each side until golden and flaky.
- Mix together sour cream, adobo sauce, lime juice, and a pinch of salt for a creamy sauce.
- Warm the corn tortillas on the grill or in another skillet until soft and pliable.
- Assemble your tacos by placing a piece of fish on each tortilla, topping with cabbage, avocado, and a drizzle of sauce.
- Finish with fresh cilantro and serve with lime wedges on the side.
Notes
You can prepare the creamy sauce a day in advance for more flavor. Leftover fish is great in salads or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling / Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg