Fish Tacos

Fish tacos feature rich toppings, creamy sauce, and well-seasoned and tender fish chunks layered in warm tortillas. Fish tacos are always a winner for fast weeknights dinners and family get-togethers. Check here for how to make delicious and satisfactory fish tacos.

📝 Ingredients

• 12 small corn tortillas
• 1 1/2 lb tilapia
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp Olive oil
• 1 Tbsp unsalted butter
• 1/2 small purple cabbage (about 4 cups, shredded)
• 2 medium avocados (sliced)
• 2 Roma tomatoes (diced (optional))
• 1/2 red onion (diced)
• 4 radishes (thinly sliced)
• 1/2 bunch Cilantro (longer stems removed)
• Fish Taco Sauce
• 1 lime ( cut into 8 wedges to serve)

👨‍🍳 Instructions

1. 1--- Prepare the Fish Taco Sauce ---
2. 2Make the Taco toppings: Add about 3 tablespoons of taco sauce to the shredded cabbage in a medium bowl. Toss to coat, and if desired, add more taco sauce. (Don’t allow the sauce to drench the cabbage; the aim is to achieve a thin coating.)
3. 3Season the fish: Season the fish with cumin, cayenne, salt, and black pepper. Please apply the seasonings to the fish with your fingers to ensure an even coating.
4. 4Cook the fish: In a large cast-iron or nonstick skillet, heat a tablespoon of olive oil over medium heat. Tilt the skillet to coat the entire bottom of the skillet. Add and cook the fish for 3 minutes on each side. It is okay if you need to flip the fish and cook for 1-2 minutes more; once they are done, transfer them to a plate.
5. 5Break up the fish into large chunks with a fork or knife.
6. 6Warm the tortillas: Wrap 1 or 2 tortillas in a damp paper towel and microwave them for 30 seconds until warm. You can also warm the tortillas in a skillet over medium-high heat for about 30 seconds on each side.
7. 7--- Build the tacos: ---
8. 8Add a few pieces of fish, avocado, tomatoes, onion, radish, cabbage slaw, and cilantro to your tacos (or use any toppings of your choice). Drizzle some taco sauce on top and enjoy.