Fish Tacos
These fish tacos utilize tilapia, finely shredded cabbage, red onion, cilantro, jalapenos, lime, and cheese. The secret is in the sauce, which brings together mayo, sour cream, garlic powder, smoked paprika, lime juice, and salt that will leave your tastebuds sizzling for more.
Servings
4
Ready In:
1 hour
Calories:
632 Calories
Good For:
Lunch
Ingredients
For the fish:
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Salt and pepper to taste
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4 tilapia fillets (cod, halibut, mahi mahi, bass or snapper can be used)
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1 Tablespoon oil for frying ( you can also bake in the oven for 12 minutes with no oil)
For the sauce:
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1/2 cup mayo
-
1/3 cup sour cream
-
2 Tablespoons lime juice
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1/4 teaspoon salt (pinch)
For serving:
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8- 6” flour tortillas
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2 cups finely shredded cabbage green or red (½ small head or ¼ larger head)
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1/2 medium red onion chopped
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1 handful fresh cilantro chopped
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1 Lime wedged (1 lime will give you 8 wedges)
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1/2 cup grated Cotija cheese optional, to taste
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1 jalapeno pepper chopped finely, optional
Directions
Step 1. Season the fish with salt and pepper.
Step 2. Meanwhile, add the sauce ingredients to a medium bowl and stir together until smooth. Taste and adjust if needed (e.g. add more lime or salt). Refrigerate until needed.
Step 3. Prep your toppings and warm your tortillas. (Optional method) To warm the tortillas, use your preferred method or heat a dry cast iron skillet (don’t add oil or butter) over medium-high heat. Once it’s HOT, warm each tortilla individually, flipping once with tongs (about 30 sec/side). Place them in a clean kitchen towel or foil as you go along, and wrap them up to keep them warm
Step 4. Melt the oil in a skillet over medium-high heat (you can use the same one you just warmed the tortillas in). Once the pan is hot, cook the fish for 3-5 minutes per side or until it flakes easily with a fork, making sure to not overcook it.
Step 5. Serve on warmed tortillas with desired toppings and a drizzle of the sauce.
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