Seriously though, be generous with that fish taco sauce! The sauce recipe was adapted from Kaylee on All Recipes. We simply doubled it because there never seems to be enough of the sauce ;). This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.
If you end up with fillets with the skins still on, it’s no problem. Cook them as directed in the recipe skin-side on top first, then flip so they’re skin-side down. They may need an extra minute or two to cook through. The fish is done when it flakes easily away from the skin. The full list of ingredients and instructions can be found in the recipe below. Cook the fish, turning once, until it is opaque and cooked through.
These irresistible fish tacos are bright, perfectly seasoned, and have the best sauce ever! Make this straightforward taco recipe for a totally delicious family meal. I find that fresh cabbage adds the best crunch but you can can use packaged coleslaw mix if you’re short on time. Slice an avocado and chop some fresh cilantro. Cut a lime into wedges for squeezing over the fish in the tacos. Making fish tacos this way is easier, healthier and much less messy!
Instead of drizzling the taco sauce over top, my husband likes to smear it on the tortilla before assembling the tacos. He says that way he gets more sauce in each bite. “I made this for my family and they loved it! Almost didn’t make the slaw, but the slaw it really what makes the recipe. The slaw with the avocado and that fish is just to die for.
- Then, let everyone assemble their tacos and enjoy!
- Instead of drizzling the taco sauce over top, my husband likes to smear it on the tortilla before assembling the tacos.
- This fish taco recipe is easily doubled, which makes it great for entertaining a crowd.
- Let it rest for at least 5 minutes, then flake it with a fork.
The sauce is just a simple mix of sour cream, mayo, lime juice, and a splash of Sriracha. I’ve had tacos with halibut, snapper, and even salmon. I’ve enjoyed tacos with deep-fried fish and tacos with grilled fish.
Welcome to Natasha’s Kitchen!
You won’t have to make a slaw for the fish tacos – crunchy cabbage stands on its own as a satisfying slaw, especially combined with the creamy sauce. The sauce comes together in minutes with just a few simple ingredients. A few pantry seasonings bring spicy, smoky flavor to the mild white fish. Fish Tacos Recipe – These easy fish tacos are super easy, really quick to make, and an incredibly good idea for a fun dinner at home. Fish is loaded with spices, baked in the oven to flaky perfection, then wrapped in warmed-up tortillas and drenched in fresh salsa and spicy sauce. This fish taco recipe takes less than 30 minutes to make, so it’s perfect for a weeknight dinner.
- The sauce recipe was adapted from Kaylee on All Recipes.
- It just goes so well with the beautifully seasoned, tender and flaky fish and fresh toppings!
- Can you give me guidelines for baking fish instead of frying it?
- I also add the juice of half a lime to the salsa.
Any flaky white fish will work for the filling, including cod, mahi-mahi, halibut, haddock, or tilapia. The smoky, herbal marinade, with cumin, oregano, and ancho chile powder, is fast to whip together and brings big, bold flavor, whatever you use. Add a pinch of cayenne, hot smoked paprika, or diced canned chipotles. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!
What fish is best for fish tacos
I’ve sampled tacos with tongue-tingling tingling mayo and tacos with tangy fruit salsa. I’ve had tacos at fancy San Francisco restaurants with white tablecloths and tacos from open air taquerias overlooking the Pacific Ocean. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited. Add to a ZipLoc with the cod fillets and refrigerate. Meanwhile, stir together the sauce ingredients in a bowl.
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Once done, let the fish rest for 5 minutes before flaking with a fork. Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry. If you’re not a fan of chili powder, use plain paprika or any favorite spice mix.
How to Make Fish Tacos:
Reheat the fish in the microwave and assemble the fish taco with the other ingredients. To make the salsa, combine red onion, tomato, and a few drops of lime juice. Make the spicy sauce by mixing mayo, sriracha, garlic powder, and remaining lime juice, to taste.
comments on “Easy Fish Tacos”
All you need is mayo, lime juice, garlic powder, and sriracha (or any hot sauce). First, let’s make our slaw so it can sit while we prepare our fish. Create the dressing by whisking together the mayonnaise, lime juice, cilantro, and honey. Once combined, add in the cabbage, corn, and jalapeño, then season with salt and pepper. Cover it tightly, then refrigerate until you’re ready to serve with the tacos. These are loaded with fresh ingredients and perfectly seasoned plump fish.
Brush fish strips with oil and roll lightly in panko. Bake on a lightly-greased sheet pan until just firm. Should take 7-14 minutes, depending on type and thickness of fish. Much less messy, fewer calories, and we prefer the taste. You can keep the baked fish in an airtight container for up to 3 days.
In Praise Of Pickled Red Onions
I love to warm and slightly crisp the tortillas before filling them. To do this, place the tortillas in a hot skillet https://pin-up-download.in/ on the stove, one at a time. Cook briefly on each side, until warm and crisped slightly.
Adjust to taste, then place in the fridge. This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Awesome recipe, would totally recommend.” – PurpleLocomotive I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. Don’t miss our most popular taco recipes here (the beef bulgogi and shrimp tacos are completely swoon worthy!)
Get recipes, tips and NYT special offers delivered straight to your inbox. I substituted cornmeal for maybe 2 tablespoons of the flour for a crisper coating on the fish. Enter your email and we’ll send the full recipe straight to your inbox! Plus, enjoy more recipes and weekly meal plans. Then, let everyone assemble their tacos and enjoy!
