Fish Taco Recipe
Servings: 4
Calories: 647kcal
Easy fish tacos full of flavor with pico de gallo, shredded cabbage, avocado, queso fresco and a special homemade hot sauce.
Print Recipe
Ingredients
Fish Taco Marinade
- 12 ounces cod fillets
- 1/3 cup Canola oil
- 3 tablespoons lime juice
- 1/2 teaspoon ancho chili powder
- 2 tablespoons water
- 1 teaspoon honey
Fixings
- 1 cup pico de gallo
- 2 limes cut into wedges
- 1 cup queso fresco crumbled
- 1 cup sour cream optional
- 1 cup red cabbage , shredded
- 2 avocados pitted and thinly sliced
Fish Taco Sauce
- 1 teaspoon hot pepper sauce such as Texas Pete
- 1/3 cup white vinegar
- 1/3 cup cider vinegar
- 1 1/2 tablespoons brown sugar
- 1 teaspoon sea salt salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon black pepper
Spiced Tortillas
- 12 small corn or flour tortillas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- Dash of fine sea salt
Instructions
Fish:
- Wash and pat dry the 12 ounces cod fillets. Cut into smaller pieces if this makes it easier to work with.
- Combine the 1/3 cup Canola oil, 3 tablespoons lime juice, 1/2 teaspoon ancho chili powder, 2 tablespoons water and 1 teaspoon honey in a shallow baking dish or pie plate. Add the cod and place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes.
- Coat a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan, 3 minutes on each side, or until they flake easily with a fork. Remove from pan and slice in ½ thin strips. Set aside.
Taco Sauce:
- Combine the 1 teaspoon hot pepper sauce, 1/3 cup white vinegar, 1/3 cup cider vinegar, 1 1/2 tablespoons brown sugar 1 teaspoon sea salt salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ancho chili powder, and 1/2 teaspoon black pepper. Whisk well and set aside.
Tortillas:
- Wrap the 12 small corn or flour tortillas in aluminum foil and place in oven on low heat to warm. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp instead of being flexible.
- Combine the 2 tablespoons extra virgin olive oil in a small bowl and whisk with 1 teaspoon cumin and Dash of fine sea salt. Baste onto corn or flour tortillas before assembling.
Assemble:
- To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle hot sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos.
- If you liked this recipe, make sure to come back and let us know in the comments or staring ratings.
Video
Nutrition
Calories: 647kcal | Carbohydrates: 70g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 1915mg | Potassium: 842mg | Fiber: 6g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 22.9mg | Calcium: 307mg | Iron: 4.2mg
