Recipe Cheat Sheet

Fish Tacos

4 servings (8 tacos) · prep 15 min · total 25 min

Pat the fish dry
1 lb cod, tilapia or mahi-mahi filletsrub seasoning onto both sidessear over medium-high heat 3 to 4 min per side, until opaque and flakes easily, 145°Fbreak into chunkswarm in a dry skillet and filltop withdrizzle overgarnish and serve
2 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
1 Tbsp olive or vegetable oil
8 small corn or flour tortillas
3 cups red or green cabbage, finely shredded
1/2 cup sour creamstir together
1/4 cup mayonnaise
2 Tbsp fresh lime juice
1/3 cup fresh cilantro, chopped
1 lime, cut into wedges
Recipe Cheat Sheet
Card image

Fish Tacos, written out

Makes 4 servings (8 tacos). Prep 15 min, cook 10 min, ready in 25 min.

Ingredients

  • 1 lb cod, tilapia or mahi-mahi fillets
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 Tbsp olive or vegetable oil
  • 8 small corn or flour tortillas
  • 3 cups red or green cabbage, finely shredded
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tbsp fresh lime juice
  • 1/3 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Before you start

  • Pat the fish dry.

Directions

  1. Rub seasoning onto both sides: cod, chili powder, ground cumin, salt.
  2. Sear over medium-high heat 3 to 4 min per side, until opaque and flakes easily, 145°F: step 1, olive or vegetable oil.
  3. Break into chunks: step 2.
  4. Warm in a dry skillet and fill: step 3, corn or flour tortillas.
  5. Top with: step 4, red or green cabbage.
  6. Stir together: sour cream, mayonnaise, fresh lime juice.
  7. Drizzle over: step 5, step 6.
  8. Garnish and serve: step 7, fresh cilantro, lime.

More Seafood

Based on: [1] [2] [3] [4] [5]