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.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 785 kcal per serving

Ingredients

2 tablespoons - sour cream
1 tbsp - mayonnaise
1 - lime
1 tsp - honey
½ tsp - sriracha
1 pinch - garlic powder
1 - avocado
salt and pepper
7 ounces - red cabbage
½ bunches - cilantro
2 tablespoons - pickled onions
6 - corn tortillas
2 - Tilapia fillets
½ tsp - ground cumin
½ tsp - cayenne pepper
½ tsp - paprika
¼ tsp - salt
2 tablespoons - flour
2 teaspoons - vegetable oil

Instructions

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.
Thinly slice the red cabbage. Wash the parsley and pick the leaves from the stems.
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.
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.
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.
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.

Nutrition