Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 pound flaky white fish fillets, such as haddock, halibut or cod; 1 lime, zested and juiced; 1/2 teaspoon pimenton; 2 cloves garlic, smashed; 1/4 cup canola or vegetable oil; Kosher salt; 1/2 head savoy cabbage, shredded; 3 scallions, sliced thinly on the bias; 1 jalapeno, minced, optional; 1/4 to 1/2 cup white vinegar; 2 tablespoons honey; 1/4 cup canola oil; Kosher salt; 8 flour tortillas; 1 avocado, halved, pitted and flesh sliced; Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Servings: persons

1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced
Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

1
Cut the fish into strips.
2
Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl.
3
This can be done a day ahead, covered and refrigerated.
4
Cabbage:
5
In a small bowl, combine the vinegar, honey and oil.
6
Add to the cabbage mixture and toss until well dressed.
7
Season with salt, to taste.
8
If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
9
To cook and assemble:
10
Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
11
Put the fish strips on a parchment-lined baking sheet.
12
Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
13
While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
14
Remove the fish and tortillas from the oven.
15
Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw.
16
Repeat with remaining ingredients and serve.

1027

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound flaky white fish fillets, such as haddock, halibut or cod, 1 lime, zested and juiced, 1/2 teaspoon pimenton, 2 cloves garlic, smashed, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos

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