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Fresh Fish Tacos

Fresh Fish Tacos Fresh Fish Tacos Recipe

Crispy and creamy, spicy or salty...these fish tacos make a delicious weeknight meal. A quick pan-sear in your cast iron skillet, and a handful of fresh ingredients is all you need to bring this recipe to life. Don't forget your favorite toppings like avocado, sour cream and red cabbage to create these savory seafood tacos!

Ingredients:

  • 1 pound firm white fish, we used tilapia
  • 2 medium limes, halved
  • 1 medium garlic clove, finely chopped
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • Kosher salt
  • Freshly ground black pepper
  • ½ small head of green or red cabbage, thinly sliced
  • ½ medium red onion, thinly sliced
  • Tortillas, either corn or flour
  • Garnishings (if desired)
  • Sliced avocado
  • Guacamole
  • Sour cream
  • Hot sauce

Directions:

  1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
  2. Meanwhile, make the slaw and warm the tortillas. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.)
  5. Transfer the fish to a plate. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.