Fish Taco Recipe (with Fish Taco Slaw)
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(96)
Ingredients
8 servings
- 1 lb white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, flounder) or 1 pound extra firm tofu
- 8-12 x 5-inch flour tortillas (or a blend of flour and corn)
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 3/4 teaspoon kosher salt
- ½ teaspoon sugar (optional)
- ¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
- for more smoky flavor, add ½ teaspoon smoked paprika (optional)
- 12 ounces shredded cabbage (green and purple is nice) about 6 cups
- ½ teaspoon kosher salt, more to taste
- ¼ cup thinly sliced red onion, more to taste
- ½ cup chopped cilantro (packed), ½ of a large bunch
- ¼ -½ of a jalapeño, finely chopped, more to taste
- ¼ cup fresh lime juice, more to taste
- 2 tablespoon olive oil
- Chipotle Mayo- our favorite!
- Peruvian Green Sauce (Aji Verde) Vegan-Adaptable,
- Vegan Cilantro Crema,
- Avocado Sauce (Vegan!),
- Fermented Hot Sauce
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Preparation
Step 1
Preheat
Step 2
the grill to medium-high heat or preheat the oven to 400F.
Step 3
Prep the fish
Step 4
Pat dry the fish. (See notes for tofu) In a small bowl make the spice rub- stirring the spices and salt together. Sprinkle all sides of the fish lightly with the spice rub (you most likely will not need all). Set aside.
Step 5
Make the Cilantro Lime Slaw
Step 6
Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful.
Step 7
Make optional Fish Taco Sauce
Step 8
Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead. Or sub avocado.
Step 9
Cook the Fish:
Step 10
Grill Grease the grill well before placing fish on it. Turn heat to medium. Grill each side for a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness (center is flaky, opaque, roughly 140F) and squeeze with a little lime juice. OR BAKE: place fish on a parchment-lined sheet pan, bake 6 minutes then flip. Continue baking until cooked through- time will depend on thickness (another 4-6 minutes). Fish is done when opaque in the middle, flakey, and registers 140F in the center. Squeeze with lime juice. Pan-sear: Heat 1-2 tablespoons olive oil in a skillet or grill pan over medium-high heat. Carefully add fish, and sear until golden, 3-4 minutes, flip, lower heat to medium, continue cooking until cooked through- until center is flakey, opaque. Timing will depend on the thickness of the fish. Squeeze with lime.
Step 11
Heat the tortillas
Step 12
– either quickly grill the tortillas on the grill, in the oven directly on the oven rack, or directly over a gas flame (on the stovetop).
Step 13
Assemble Tacos
Step 14
Place fish in the warm tortillas, top with cabbage slaw and any garnishes. Drizzle with the optional (but delicious) Chipotle Mayo if you like.
Step 15
Serve immediately!
Step 16
Save recipe for the next time?
