Easy Fish Taco Recipe
This Easy Fish Taco Recipe makes fish tacos that are so yummy! A great weeknight meal to make when you don’t have a whole lot of time to prepare dinner.
Servings: 8
Calories: 343kcal
Ingredients
- 8 small corn or flour tortilla shells
- 8 fish fillets battered and fully cooked
- 1 cup shredded cabbage
- pico de gallo see below
- cilantro cream sauce see below
- Cotija cheese or feta cheese to taste
- cilantro to taste
Cilantro Cream Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 bunch cilantro chopped
- 2 teaspoon diced jalapeno
- 1/2 teaspoon cumin
- 1 teaspoon cayenne
- 1 tablespoon lime juice
- salt and pepper to taste
Pico de Gallo:
- 2 plum tomatoes diced
- 2 tablespoon fresh cilantro chopped
- 1 avocado diced
- salt dash
- pepper dash
- 1 tablespoon lime juice
Instructions
- PICO DE GALLO: Toss all ingredients together and let sit in the fridge for about 30 minutes.
- SAUCE: Mix all ingredients together until well blended.
- Put a piece of fish in each tortilla shell.
- Top with cabbage, sauce, pico, feta, and fresh cilantro.
Notes
Recipe Tips:
- If you are in a hurry, you can use frozen fish. Just look in the freezer section of the grocery store for breaded frozen white fish. Arrange them on a baking sheet covered with parchment paper, and bake. Or cook them in a skillet set at medium heat with a little vegetable oil. Then prepare the rest of the recipe as directed.
- If I don’t have time to whip up a fresh sauce, I’ll use a bottled chipotle ranch sauce from the grocery store.
- Another timesaver tip is to use a bag of pre-shredded cabbage.
Nutrition
Calories: 343kcal | Carbohydrates: 18g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 183mg | Potassium: 636mg | Fiber: 5g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 19.6mg | Calcium: 70mg | Iron: 1.6mg