Fish Tacos
Delicious Fish Tacos with marinated fish and quick pickled cabbage, a healthy Mexican dish.
Equipment
- Skillet
- mixing bowl
- Ziplock bag
Ingredients
Fish Marinade
- 1.2 lb firm white fish fillets (Note 1)
- 3 tablespoon lime juice
- 1 tablespoon chipotle powder (Note 2)
- 1 tablespoon canned jalapeno , finely chopped
- ¼ cup cilantro / coriander , finely chopped
- 2 cloves garlic , minced
- 3 tablespoon olive oil
- Salt and pepper
Quick Pickled cabbage
- 4 cups red cabbage , finely shredded
- 3 stems green onion , finely sliced on the diagonal
- 2 tablespoon red wine vinegar (or white wine vinegar, cider vinegar)
- ½ teaspoon salt
Pink Taco Sauce
- ¾ cup sour cream (or yogurt)
- 2 - 3 tablespoon sriracha , adjust to taste (Note 3)
To Cook & Serve
- 1 tablespoon olive oil
- 12 small tortillas (corn or flour), warmed
- lime wedges
- coriander/cilantro leaves
Instructions
Preparation
- Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands.
- Mix Pink Taco Sauce ingredients to combine.
Cooking
- Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- Remove fish onto plate then flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Notes
Recommended fish: snapper, barramundi, tilapia, basa, cod. Avoid lean or delicate fish.
Nutrition
Serving: 309gCalories: 410kcalCarbohydrates: 38.8gProtein: 28.3gFat: 17.3gSaturated Fat: 2.9gCholesterol: 61mgSodium: 378mgPotassium: 278mgFiber: 6.1gSugar: 3gVitamin A: 100IUVitamin C: 41.3mgCalcium: 110mgIron: 2.5mg
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