Fish Tacos
When you want to boost up your taco game and don’t know where to start, you know I’ve got you covered! Fish tacos are such an easy way to make a lighter fresh meal with seriously delicious flavors and really simple steps to put together. Plus, with just 15 minutes prep time, it will feel like a walk in the park to get this meal ready!
15 Minute Prep Time Simple Instructions Tasty Flavors Incredibly Fresh and Healthy
You can use any white fish you like. I’ve made these with Haddock, Cod, Basa and even Marlin, so use your favorite. Not only that but you can cook it any way you like as well. In the past I’ve grilled it, baked it and pan fried it. That’s what’s so great about these fish tacos, they’re versatile. And when you pair them with my awesome mayo sauce, you’ve got a winner!
Ingredient Notes
For Sauce
Sour Cream – You can swap this for Greek yogurt for a healthier alternative. Mayonnaise – You can use either store bought or homemade mayonnaise. Lime juice – Freshly squeezed lime juice is best. Seasoning – Chili powder, cumin, oregano and dried dill. Feel free to play around with your favorite spices and herbs.
For Tacos
Fish – You’ll need a few fillets of fresh Haddock. However, any other white fish would work as well such as Cod, Marlin, Basa or Flounder. Tortillas – Small store-bought tortillas or homemade tortillas work, whether they’re corn or flour. Make sure you toast them up first, completely changes the taco experience. Toppings – Go nuts with the toppings and use your favorites. I used shredded red cabbage, because I think it looks amazing and taste great on these fish tacos, cilantro, green onions and a bit of crumbled feta cheese. You can also use queso fresco, radishes, red onion, or jalapeños for a bit of a kick. Your tacos, your rules.
How To Make Fish Tacos
Leftovers
If you have any leftover ingredients, I recommend storing everything separately and not assembled as tacos, since they might get soggy. The oils in fish are very fragile and can oxidize over a short amount of time, which can give the fish that “fishy” taste. However, you can still store it in the fridge in an airtight container for up to 3 days. The sauce can also be stored separately in an airtight container for 3 to 4 days.
More Incredible Recipes To Try
Blackened Fish Tacos with Mango and Avocado Salsa Easy Ground Beef Tacos Vietnamese Fish Tacos Chicken Street Tacos Steak Tacos Birria Tacos Tacos Al Pastor Fish and Chips Crispy Fried Chicken Tacos
