Prepare to embark on a culinary journey that will transform your dinner routine from mundane to magnificent! These Fish Tacos with Cabbage Citrus Slaw aren't just a meal - they're a flavor explosion that combines the fresh zestiness of citrus, the delicate flakiness of white fish, and the crunch of perfectly seasoned slaw. Whether you're a seafood lover, a taco enthusiast, or simply someone who craves a quick and delicious meal, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 avocado, sliced
Instructions
- Begin by preparing the ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt, pepper, cumin, and chili powder. Set aside.
- In a medium bowl, combine the shredded cabbage, chopped cilantro, and the juice of one lime. Toss the mixture well to ensure the cabbage is evenly coated with the lime juice and cilantro. Set the slaw aside to marinate while you cook the fish.
- Heat a large skillet over medium-high heat. Once hot, add a drizzle of olive oil to the pan. Carefully place the seasoned fish fillets in the skillet, cooking for about 3-4 minutes on each side or until the fish is cooked through and flakes easily with a fork. Remove the fish from the skillet and let it rest for a minute.
- While the fish is resting, 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 by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 10 minutes.
- Once the fish has rested, flake it into bite-sized pieces using a fork. This will make it easier to assemble the tacos.
- To assemble the tacos, take a warm corn tortilla and add a generous amount of the flaked fish on top. Follow with a handful of the cabbage citrus slaw and a few slices of avocado.
- Repeat the assembly process for the remaining tortillas and ingredients. Serve the fish tacos immediately, garnished with extra lime wedges and cilantro if desired.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand cooking without falling apart.
- Pat Fish Dry: Always ensure your fish fillets are completely dry before seasoning to achieve a perfect crispy exterior.
- Don't Overcook: Fish cooks quickly! Watch for the flaking texture and golden color to indicate it's perfectly done.
- Warm Tortillas Properly: Heating tortillas brings out their flavor and makes them more pliable. A quick 30-second skillet toast works wonders.
- Prep Slaw in Advance: Let the cabbage slaw sit for 10-15 minutes before serving to allow the flavors to meld together.
- Customize Your Taco: Feel free to add extra toppings like hot sauce, sour cream, or pickled jalapeños to suit your taste.
- Fresh is Best: Use fresh lime and cilantro for the most vibrant flavor profile.
Nutrition Facts
Calories: 315kcal
Carbohydrates: g
Protein: 28g
Fat: g
Saturated Fat: 2g
Cholesterol: 70mg
