Fish tacos. Well, these are the end-all be-all. Read on to see what makes these tacos so special. The fish—we use cod, but any flaky variety works—marinates in a mixture of lime juice.
Make fish tacos with fresh fish fillets, corn tortillas, salsa, avocado, and coleslaw with this quick and easy fish taco recipe. Photography Credit: Jaden Hair In Mexico, practically every meal is accompanied by a stack of fresh warm corn tortillas, much in the way that bread is served here in America. Limited menu available – click here to view. You can cook Fish tacos using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Fish tacos
- It’s 1.5 lb of cat fish / tilapia fillets.
- You need of Cumin powder.
- It’s of Cilantro.
- It’s of Lemon juice.
- You need of Cayanne pepper.
- You need of Guacamole.
- You need of Salsa.
- You need of Shredded Mexican cheese mix.
- It’s of Flour tortillas.
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle. Best fish for fish tacos: Here I used wild cod fish fillets, but any flaky white fish can be used here. Try snapper or mahi mahi fillets. How to cook cod for fish tacos.
Fish tacos instructions
- Make long thin strips of fish fillets and marinate with cayanne pepper, cumin powder, garlic powder, salt, lemon juice and set aside for 30 mins.
- Heat oil in a skillet and pan fry marinated fish fillets until nicely browned on the outside. Set aside.
- Heat up the flour tortilla until warm..
- Place the tortilla in a plate and top with fish fillets, guacamole, salsa, shredded Mexican cheese and cilantro..
Since there's no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char. Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables. You can also substitute romaine in place of cabbage or add a cole slaw to pair with the.