Fish Tacos Recipe – Mexican Special
Fish tacos are a fresh and flavorful dish that beautifully combines the essence of the sea with vibrant toppings and zesty sauces. Originating from the coastal regions of Mexico, these tacos feature tender, flaky fish—often grilled or fried—wrapped in warm tortillas and topped with crunchy slaw, avocado, and a squeeze of lime.The contrast between the savory fish and the bright, refreshing toppings creates a delicious harmony of flavors and textures. Fish tacos are not only satisfying but also versatile, allowing for various seasonings and styles to suit any palate. Perfect for casual gatherings or a quick weeknight dinner, they bring a taste of the beach right to your table, making every bite feel like a mini getaway!
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
For the Fish:
- 1 lb (450 g) white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Slaw:
- 2 cups shredded cabbage (green, red, or a mix)
- 1/2 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- Corn or flour tortillas
- Avocado, sliced (optional)
- Fresh lime wedges
- Salsa or pico de gallo (optional)
- Sour cream or Greek yogurt (optional)
How to make Fish Tacos :
Prepare the Fish:In a bowl, mix olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Coat the fish fillets in the mixture.
Cook the Fish:Heat a skillet over medium-high heat. Add the fish and cook for about 3-4 minutes on each side, or until cooked through and flaky. Remove from heat and break into pieces.
Make the Slaw:In a separate bowl, combine shredded cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss to mix well.
Assemble the Tacos:Warm the tortillas in a skillet or microwave. Fill each tortilla with pieces of fish, top with slaw, and add avocado, salsa, or sour cream as desired.
Serve:Serve the tacos with lime wedges on the side for squeezing over the top.
Recipe Notes:
Fish Options: Choose firm white fish for best results. Avoid overcooking; fish should flake easily but still be moist.
Spice Level: Adjust spices and hot sauce in the sauce to suit your taste.
Tortillas: Corn tortillas are traditional, but flour tortillas work too for a softer texture.
Toppings: Consider adding avocado slices, pico de gallo, or radishes for extra flavor and crunch.
Make-Ahead: Slaw and sauce can be made a few hours ahead for easier assembly at mealtime.
Storage: Leftover fish can be stored in an airtight container in the fridge for up to 2 days, but it’s best enjoyed fresh.
