Fish Tacos

My husband and I love fish tacos, so I picked up some fresh halibut and decided tacos and margaritas were the perfect way to end our week. Instead of crispy Baja fish tacos, I went with a healthier route, and made this easy fish tacos recipe. The fish was full of flavor from the marinade, the cabbage was crunchy with a hint of lime, and the guacamole was perfectly creamy. This easy fish taco recipe paired nicely with some spicy pinto beans, Mexican rice, tortilla chips, and salsa. The tacos turned out amazing, and so did the margaritas!

Fish Tacos

Spicy Sauce:

• ¼ cup sour cream
• ¼ cup mayonnaise
• ½-1 tbsp of your favorite hot sauce (we use Frank’s), to taste  **Side Note: You can substitute hot sauce with some adobo sauce if you prefer a smoky, spicy version

Cilantro and Lime Cabbage:

• 3 cups cabbage & carrot slaw mix
• 2 green onions, sliced
• 2 tbsp fresh cilantro, chopped
• Juice and zest of 1 large lime, or more to taste

Fish Marinade:

• 2-3 small fillets of halibut or cod
• 2 tbsp olive oil, divided
• 1 tbsp fresh cilantro, chopped
• Zest of one lime
• Dash of paprika and oregano, to taste
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Other Ingredients:

• Corn tortillas or Flour tortillas
• Spicy sauce (recipe below)
• Cilantro and lime cabbage (recipe below)
• Guacamole (click for recipe)
• Cotija cheese, grated
• Hot sauce, optional

How to Make Fish Tacos:

Make the spicy cream by combining the sour cream and hot sauce until well-mixed.  Place it in the refrigerator to allow flavors time to mingle.

Prepare the cilantro and lime cabbage by combining the cabbage mixture with the green onions, cilantro, lime zest, and lime juice. Place it in the refrigerator to allow flavors time to mingle.

Prepare the fish marinade by combining 1 tablespoon of olive oil, cilantro, lime zest, paprika, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes in a large zip-lock bag. Add the fish and marinate in the fridge for 30 to 90 minutes. Note: Don’t add lime juice to the marinade as the acid from the juice will cook the fish.

To cook the fish, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Heat olive oil in a skillet. Add fish to the hot skillet and cook for 2-3 minutes per side or until tender and flaky.

Cook tortillas in a hot, dry skillet for 45-60 seconds on each side. You want them soft & pliable.  Side Note: You can also cook over a flame for a few seconds on each side (preferred method) or in the microwave for 20-30 seconds. 

Prepare the fish tacos by topping the tortillas with fish, spicy sauce, cilantro & lime coleslaw, guacamole, and cotija cheese.  Serve immediately with hot sauce, if desired, and enjoy.

Fish Tacos

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 30 minutes minutes

Total Time: 1 hour hour

Course: Main

Cuisine: Mexican

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Spicy Sauce:

• ¼ cup sour cream
• ¼ cup mayonnaise
• ½-1 tbsp of your favorite hot sauce, we use Frank's Hot Sauce, to taste **Side Note: You can substitute hot sauce with some adobo sauce if you prefer a smoky, spicy version

Cilantro and Lime Cabbage:

• 3 cups cabbage & carrot slaw mix
• 2 green onions sliced
• 2 tbsp fresh cilantro chopped
• Juice and zest of 1 large lime or more to taste

Fish Marinade:

• 2-3 small fillets of halibut or cod
• 2 tbsp olive oil divided
• 1 tbsp fresh cilantro chopped
• Zest of one lime
• Dash of paprika and oregano to taste
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes to taste

Other Ingredients:

• Corn tortillas or Flour tortillas
• Spicy sauce recipe below
• Cilantro and lime cabbage recipe below
• Guacamole click for recipe
• Cotija cheese grated
• Hot sauce optional

Instructions

• Make the spicy cream by combining the sour cream and hot sauce until well-mixed.  Place it in the refrigerator to allow flavors time to mingle.
• Prepare the cilantro and lime cabbage by combining the cabbage mixture with the green onions, cilantro, lime zest, and lime juice. Place it in the refrigerator to allow flavors time to mingle.
• Prepare the fish marinade by combining 1 tablespoon of olive oil, cilantro, lime zest, paprika, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes in a large zip-lock bag. Add the fish and marinate in the fridge for 30 to 90 minutes. Note: Don't add lime juice to the marinade as the acid from the juice will cook the fish.
• To cook the fish, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
• Heat olive oil in a skillet. Add fish to the hot skillet and cook for 2-3 minutes per side or until tender and flaky.
• Cook tortillas in a hot, dry skillet for 45-60 seconds on each side. You want them soft & pliable.  Side Note: You can also cook over a flame for a few seconds on each side (preferred method) or in the microwave for 20-30 seconds.
• Prepare the fish tacos by topping the tortillas with fish, spicy sauce, cilantro & lime coleslaw, guacamole, and cotija cheese.  Serve immediately with hot sauce, if desired, and enjoy.

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