Craving a mouthwatering meal that'll transport your taste buds straight to the vibrant streets of Mexico? Look no further! These Tex Mex Fish Tacos are about to become your new obsession - a perfect blend of crispy, spiced fish, fresh cabbage, and creamy avocado that'll make your dinner guests think you're a culinary genius. Prepare to unlock a recipe so delicious, it'll become an instant family favorite that's both quick to make and absolutely irresistible!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 400g white fish fillets
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 8 small corn tortillas
- 1 cup cabbage, shredded
- 1 avocado, sliced
- Fresh lime wedges for serving
Instructions
- Begin by preparing your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces for easier handling in the tacos.
- In a small bowl, combine the olive oil, cumin, and paprika. Mix well to create a marinade. Add the fish pieces to the bowl and toss until they are evenly coated with the marinade. Allow the fish to marinate for about 5-10 minutes while you prepare the other ingredients.
- While the fish is marinating, prepare the cabbage by shredding it finely. You can use a sharp knife or a mandoline for this. Set the shredded cabbage aside in a bowl.
- Next, slice the avocado in half, remove the pit, and carefully scoop out the flesh with a spoon. Slice the avocado into thin wedges and set aside.
- Heat a non-stick skillet over medium-high heat. Once hot, add the marinated fish pieces to the skillet. Cook the fish for about 3-4 minutes on each side, or until it is cooked through and flakes easily with a fork. Be careful not to overcrowd the pan; you may need to cook the fish in batches.
- While the fish is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in a damp paper towel and microwave them for about 20-30 seconds until warm.
- Once the fish is cooked, remove it from the skillet and let it rest for a minute. To assemble the tacos, take a warm corn tortilla and place a generous amount of cooked fish in the center.
- Add a handful of shredded cabbage on top of the fish, followed by a few slices of avocado. Squeeze fresh lime juice over the top for added flavor.
- Repeat the assembly process for the remaining tortillas, fish, cabbage, and avocado. Serve the tacos immediately with extra lime wedges on the side for squeezing.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, tilapia, or halibut that can withstand cooking without falling apart.
- Marinating Magic: Don't skip the marinating step - even 5-10 minutes allows the spices to deeply penetrate the fish, creating maximum flavor.
- Tortilla Technique: Always warm your tortillas just before serving to prevent cracking and enhance their soft, pliable texture.
- Fresh is Best: Use fresh lime juice and consider adding some chopped cilantro for an extra burst of authentic Mexican flavor.
- Avoid Overcrowding: When cooking the fish, work in batches if necessary to ensure each piece gets a perfect golden-brown sear.
- Customize Your Taco: Feel free to add additional toppings like salsa, sour cream, or pickled jalapeños to suit your taste preferences.
Nutrition Facts
Calories: 481kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 70mg
