Samantha introduction
This simple fish tacos recipe makes a fresh, tasty meal. It uses cooked white fish, a crisp slaw, creamy sauce, and warm corn tortillas. You can make it in about 20–30 minutes. The steps are easy to follow.
why make this recipe
This recipe is quick and light. It uses few ingredients you can find at any store. The tacos are fresh, healthy, and full of flavor. They work for a weeknight dinner or a small party.
how to make Fish Tacos
Follow the steps in order. Make the slaw first, cook the fish, mix the sauce, warm the tortillas, then assemble.
Ingredients :
- 12 small corn tortillas
- 1 lb white fish (such as cod or tilapia)
- 1 cup cabbage, shredded
- 1/2 cup carrots, grated
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 cup sour cream
- 1 tbsp mayonnaise
- 1 tbsp hot sauce (optional)
- Salt and pepper to taste
Directions :
- In a bowl, mix the shredded cabbage, grated carrots, lime juice, and salt to create the zesty slaw. Set aside.
- In a skillet over medium heat, season the fish with salt, pepper, and any desired spices. Cook for about 3-4 minutes on each side until cooked through.
- While the fish is cooking, prepare the creamy sauce by mixing sour cream, mayonnaise, hot sauce, and lime juice in a separate bowl.
- Warm the corn tortillas in a dry skillet or microwave.
- To assemble, place a piece of fish on each tortilla, top with zesty slaw, avocado slices, and drizzle with the creamy sauce.
- Garnish with chopped cilantro and serve with lime wedges.
how to serve Fish Tacos
Serve the tacos warm. Add extra lime wedges on the side. Offer hot sauce or salsa for guests who want more heat. These go well with rice, beans, or a light salad.
how to store Fish Tacos
Store cooked fish and slaw in separate airtight containers. Keep the sauce in a small sealed container. Refrigerate for up to 2 days. Do not store assembled tacos; they get soggy. Reheat fish in a skillet or oven before serving.
tips to make Fish Tacos
- Pat the fish dry before seasoning so it cooks well.
- Warm the tortillas just before serving to keep them soft.
- If you like crunch, add chopped radish or extra cabbage.
- Taste the sauce and add more lime or hot sauce if needed.
- Use a gentle fish like cod or tilapia for easy cooking.
variation (if any)
- Baked fish: Bake the fish at 400°F (200°C) for 10–12 minutes instead of pan-frying.
- Beer-battered: Coat the fish in a light batter and fry for a crisp taco.
- Fish tacos bowl: Skip tortillas and serve over rice with the same toppings.
FAQs
Q: Can I use frozen fish?
A: Yes. Thaw fully and pat dry before cooking.
Q: How do I make this spicy?
A: Add more hot sauce to the creamy sauce or top with sliced jalapeños.
Q: Can I make the slaw ahead?
A: Yes. Make the slaw a few hours ahead and store in the fridge. It keeps fresh and stays crunchy.
Q: Is there a non-dairy option?
A: Use plain vegan yogurt or a dairy-free sour cream substitute for the sauce.
Q: How do I keep tortillas from falling apart?
A: Warm them and keep them covered with a clean towel until serving to stay soft.
Conclusion
For a quick, tested guide to a similar easy fish taco, see this easy fish taco recipe from Delish. For another good sauce and serving ideas, check Natasha’s Kitchen fish tacos recipe.
Fish Tacos
Ingredients
Method
- In a bowl, mix the shredded cabbage, grated carrots, lime juice, and salt to create the zesty slaw. Set aside.
- In a skillet over medium heat, season the fish with salt, pepper, and any desired spices. Cook for about 3-4 minutes on each side until cooked through.
- While the fish is cooking, prepare the creamy sauce by mixing sour cream, mayonnaise, hot sauce, and lime juice in a separate bowl.
- Warm the corn tortillas in a dry skillet or microwave.
- To assemble, place a piece of fish on each tortilla, top with zesty slaw, avocado slices, and drizzle with the creamy sauce.
- Garnish with chopped cilantro and serve with lime wedges.
