Fish Tacos
Crispy or grilled fish nestled in warm tortillas with fresh slaw, vibrant salsas, and your choice of toppings. A versatile base that adapts to any seafood and flavor profile.
Ingredients
Method
Shred red cabbage and toss with lime juice, a pinch of salt, and half the cilantro. Set slaw aside.
Prepare toppings: slice or mash avocado, slice red onion, and have salsa and remaining cilantro ready.
Pat fish dry. Season both sides generously with salt, pepper, and garlic powder.
Heat oil in a skillet over medium-high heat. Cook fish 3–4 minutes per side (for fillets) or 2–3 minutes per side (for chunks) until just cooked through and lightly golden. For grilling, oil grates and grill 2–3 minutes per side.
Warm tortillas briefly over a flame, in a dry skillet, or wrapped in foil in the oven.
Lay a warm tortilla on a plate. Layer with a portion of fish, a spoonful of slaw, avocado, salsa, red onion, and cilantro.
Serve immediately with lime wedges and hot sauce on the side. Repeat for remaining tacos.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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