Fish Tacos
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.92 out of 5 stars
(112)
Ingredients
4 servings
- 1.2 lb / 600g firm white fish fillets (Note 1)
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 2)
- 1 tbsp canned jalapeno (, finely chopped)
- 1/4 cup cilantro / coriander (, finely chopped)
- 2 garlic cloves (, minced)
- 3 tbsp olive oil
- Salt and pepper
- 4 cups red cabbage (, finely shredded)
- 3 green onion stems (, finely sliced on the diagonal)
- 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
- 1/2 tsp salt
- 3/4 cup sour cream (or yogurt)
- 2 - 3 tbsp sriracha (, adjust to taste (Note 3)
- 1 tbsp olive oil
- 12 small tortillas (corn or flour), warmed)
- lime wedges
- coriander/cilantro leaves
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Preparation
Step 1
Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
Step 2
Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
Step 3
Pink Sauce: Mix to combine.
Step 4
Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
Step 5
Remove fish onto plate then flake into large pieces.
Step 6
To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Step 7
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