Fish Tacos. Well, these are the end-all be-all. People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in a glug of olive oil for a few minutes.
Easy Fish Tacos are quick & healthy with a homemade spice mix and your favorite toppings!
These fish tacos are the best!
I've been using this recipe for years and it's just a foolproof, all around delicious recipe for fish tacos.
You can have Fish Tacos using 21 ingredients and 3 steps. Here is how you cook that.
Ingredients of Fish Tacos
- It's 4 pieces (4 oz.) of each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed.
- It's 1/2 teaspoon of cumin.
- You need 1/2 teaspoons of kosher salt.
- Prepare 3/4 teaspoons of lime chilli seasoning, such as Tajin Classic.
- Prepare of For The Sauce (make 1/2 cup).
- You need 1/4 cup of fat free Greek Yogurt.
- It's 3 tablespoons of light mayonnaise.
- Prepare 1 tablespoon of lime juice.
- It's 1-2 tablespoons of water, to thin.
- You need 3/4 teaspoon of chilli-lime seasoning salt, such as Tajin Classic.
- You need 1/8 teaspoon of kosher salt.
- It's of For The Slaw.
- It's 1/4 cup of chopped cilantro.
- It's 1 cup of white cabbage, sliced.
- You need 1 cup of red cabbage, sliced.
- You need 1/4 cup of shredded carrots.
- It's 1 tablespoon of olive oil.
- It's 1 tablespoon of lime juice.
- Prepare 1/4 teaspoon of kosher salt.
- You need 8 of corn tortillas, charred on the open flame 30 seconds on each side.
- It's of Lime wedges, for serving.
Usually I use talapia but this time I went with cod to switch things up. A bad fish taco is worse than a bad chicken taco. And while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better. You don't need to find a taco truck, when you can make your own taco Find the best fish taco recipes from your favorite chefs, including easy fish tacos and tacos made with.
Fish Tacos instructions
- Season fish with salt, ground cumin and Tajin. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat..
- Toss the slaw ingredients and keep cold. Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks..
- Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm. Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges..
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more. By Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated). These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a. These Baja Fish Tacos are loaded with crispy fried fish, crunchy cabbage, pico de gallo, and a Baja Fish Tacos Recipe.
