Fish Tacos

Delicious fish tacos featuring flaky seasoned fish, crunchy cabbage, creamy avocado, and a zesty taco sauce. Perfect for weeknight dinners or festive gatherings!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Fish and tortilla ingredients

1 lb white fish fillets (like cod or tilapia) Fresh or thawed from frozen
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
8 pieces corn tortillas Can substitute with flour tortillas if needed
1 cup cabbage, shredded
1/2 cup cilantro, chopped
1 medium avocado, sliced
Lime wedges for serving

Taco sauce ingredients

1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version
1 tablespoon lime juice
1 teaspoon hot sauce Increase for more heat
Salt to taste

Method

Preparation

Preheat the grill or skillet over medium heat.
In a bowl, mix olive oil, chili powder, garlic powder, cumin, salt, and pepper.
Coat the fish fillets with the spice mixture.

Cooking

Cook the fish for about 4-5 minutes on each side, until flaky and golden brown.
While the fish is cooking, mix the mayo, lime juice, hot sauce, and salt in another bowl to create the taco sauce.

Assembly

Warm the corn tortillas on the grill or in a skillet until pliable.
Assemble the tacos by placing shredded cabbage, cooked fish, avocado slices, and a drizzle of taco sauce in each tortilla.
Top with cilantro and serve with lime wedges.

Notes

Store components separately for freshness: cooked fish will last up to 2 days in the fridge, and the taco sauce will keep for about a week. Avoid assembling tacos ahead of time to prevent sogginess.