Description
Delightful and refreshing fish tacos wrapped in soft corn tortillas, topped with fresh ingredients for a balanced flavor and texture.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas
- 1 cup shredded cabbage
- 1/2 cup pico de gallo
- 1 avocado, sliced
- Lime wedges
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the olive oil, chili powder, cumin, salt, and pepper to create a marinade. Coat the fish fillets and let them marinate for 10 minutes.
- Heat a skillet over medium-high heat, add the marinated fish, and cook for 3-4 minutes on each side until cooked through and flaky.
- Warm corn tortillas in a separate pan over medium heat for about 30 seconds on each side.
- Flake the cooked fish into bite-sized pieces. Assemble each taco with the fish, shredded cabbage, pico de gallo, avocado slices, fresh lime juice, and cilantro. Serve immediately.
Notes
Serve with extra lime wedges and a side of your favorite dipping sauce. Store leftovers in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg