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Fish Tacos
These easy fish tacos are loaded with crispy pan-fried fish, crunchy cabbage, creamy avocado, and a homemade fish taco sauce. Served in warm corn tortillas, they're a fresh, satisfying dinner that's ready in just 30 minutes.
Ingredients
Instructions
- Step 1
For the sauce, stir together the sour cream, mayonnaise, 2 teaspoons (10 ml) lime juice, sriracha, and garlic powder until smooth. Place the avocado flesh in a small bowl and mash it with a fork. Stir in the remaining lime juice and season with salt and pepper.
- Step 2
Thinly slice the red cabbage. Wash the parsley and pick the leaves from the stems.
- Step 3
Pat dry the fish with paper towels. Cut it into bite-sized pieces. In a shallow bowl, whisk together the flour, salt, cumin, cayenne pepper and paprika powder, then toss the fish until evenly coated.
- Step 4
Heat the oil in a large skillet over medium-high heat. Add the fish in a single layer and cook for 5 minutes, turning occasionally, until golden brown on all sides and cooked through.
- Step 5
Meanwhile, warm the corn tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side, or until soft and lightly charred. Alternatively, if you have a gas stove, warm them directly over the flame for 10 to 20 seconds per side using tongs.
- Step 6
Spread the mashed avocado onto the warm tortillas. Top with the red cabbage, fish, cilantro, and pickled onions, then drizzle with the sauce. Serve immediately.
Per serving
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