Easy Fish Tacos Recipe
Servings 10 tacos
This Fish Tacos Recipe is an easy dinner recipe made with frozen tilapia, flour tortillas, pickled cabbage, avocado, mango, cilantro, and lime juice. It's a simple and light and only takes about 30 minutes to make!
Ingredients
Cabbage
- ½ cup water
- ½ cup apple cider vinegar
- 1 jalapeno sliced
- 1 garlic clove thinly sliced
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 2 cups finely sliced and shredded red cabbage about ¼ of a head
Mango Salsa
- 1 large red mango diced
- 1 red bell pepper finely diced
- ½ medium red onion finely diced
- ¼ cup cilantro chopped
- 1 jalapeno pepper finely diced
- 1 ounce lime juice from 1 lime
- salt to taste
Fish
- 1 tablespoon chili powder
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1½ pounds fresh white fish I used Cod
- 2 tablespoons avocado oil or olive oil
- 8 corn or flour tortillas
Instructions
Pickled Cabbage
- In a small saucepan, combine ½ cup water, ½ cup apple cider vinegar, 1 jalapeno (sliced), 1 garlic clove (thinly sliced), 1 tablespoon granulated sugar, and ½ teaspoon salt and bring to a boil over high heat.
- Once the mixture comes to a boil, remove from heat and carefully pour over 2 cups finely sliced and shredded red cabbage.
- Give the cabbage a quick toss with tongs and allow to cool for 10 minutes.
- Transfer into glass storage jars and refrigerate for at least 30 minutes while you prepare the mango salsa.
Mango Salsa
- In a large mixing bowl, combine 1 large red mango (diced), 1 red bell pepper (finely diced), ½ medium red onion (finely diced), ¼ cup cilantro, 1 jalapeno pepper (finely diced), 1 ounce lime juice, and salt to taste.
- Cover and refrigerate for at least 10 minutes or until ready to use.
Fish
- Combine 1 tablespoon chili powder, 2 teaspoon paprika, 2 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper a small mixing bowl.
- Add 1½ pounds fresh white fish into a bowl and thoroughly coat all sides with rub.
- Add 2 tablespoons avocado oil a large skillet over medium-high heat.
- Work in portions to avoid pan overcrowding and place seasoned fish into the oiled skillet, cooking each side for about 3 minutes. Cod is done when it hits an internal temperature of 145°F.
- Gently remove cooked fish from the skillet and transfer to a clean bowl or plate. Break up the fish into bite-sized chunks for serving.
- Warm 8 corn or flour tortillas un a dry skillet over medium heat 2 at a time.
- On your warmed tortilla, add red pickled cabbage, blackened fish, and top with mango salsa and a drizzle of fish taco sauce. Add additional desired toppings. Makes 10 to 12 tacos.
Notes
- Any white fish works, such as cod, tilapia, mahi-mahi, halibut, or snapper.
- If using frozen, allow to thaw before use
- Store salsa in the refrigerator and enjoy for several days. Great salsa to serve with other fish, chicken, or just your favorite tortilla chips!
- Cabbage will keep in the fridge for up to 2 weeks. It would be great served on top of pork sandwiches, burgers, wraps, or hotdogs.
Nutrition
Calories: 486kcal | Carbohydrates: 50g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 516mg | Potassium: 1026mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1015IU | Vitamin C: 46.1mg | Calcium: 107mg | Iron: 3.6mg
Find it online: www.sugarandsoul.co/fish-tacos-recipe/