People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in a little oil for a few minutes per side in a skillet. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw-don't skip it. The fish-we use cod, but any flaky variety, like tilapia, works-marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. Read on to see what makes these tacos so special.
#Fish taco recipe how to
How to Reheat: Place the desired number of seared fish fillets in a pan or sheet tray lined with parchment paper and heat in the oven at 350° for 5-6 minutes or until hot.Love fish tacos? Well, these are the end-all be-all. Thaw in the refrigerator for 1 day before reheating. TESTED & PERFECTED RECIPE - Baja fish tacos made with crispy beer-battered cod, tangy cabbage slaw and spicy chipotle sauce tucked into a corn tortilla. This will freeze covered for up to 3 months. Ingredients 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note) 2 tablespoons lime juice 2 tablespoons extra-virgin olive. How to Store: Cover and keep the fish separate from the tortillas and toppings in the refrigerator for up to 3 days. Make-Ahead: You can keep the fish warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.
Transfer the halibut to a griddle or large frying pan over medium-high heat and cook for 3 to 4 minutes per side, or until well browned on both sides and cooked throughout.īreak up the fish into large chunks and evenly distribute them between the tortillas and the cabbage, salsa, and cheese. Next, coat the fish on both sides heavily with the oil and spices. Cheese – Crumbled queso fresco is great in this dish, and cotija will also work.Ĭombine the spice rub with oil in a large shallow bowl or plate.Cabbage – I like to use a combination of green and purple cabbage, but you can just use one or the other.Tortillas – Corn tortillas are the best tortilla to use. 425g pkt Birds Eye Oven Bake Original Crumb Fish Fillets 6 small flour tortillas, warmed 1/2 cup (130g) tomato salsa 3 cups (180g) finely shredded lettuce 2.Salsa – My mango salsa is what you should use in this dish.Spices – I use my Mexican spice blend, a combination of staple household spices.Fish – I used fresh halibut, but other good fish to use would be cod, Mahi Mahi, snapper, grouper, or flounder.This option gives the fish a healthier, fresher taste than the traditional version. My take on the fish taco is slightly different as I do not use sauce or sour cream instead of crumbled queso fresco. There are some nuances when creating this recipe, as you will notice that it can change drastically depending on who is making and serving it, just like with my Baja fish tacos. They consist of grilled or fried fish in a corn tortilla shell with lettuce or cabbage, salsa, sour cream, or a sauce. Fish Tacosįish tacos, also known as tacos de Pescado, were created in the Baja of California, Mexico. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. If you love it just like I do, you must try my blackened salmon recipe or Fish Fry. I could eat fish every single day of my life if I could. From shredded cabbage to mango salsa, you will love the flavor combination in these. This Fish Taco Recipe uses spice-rubbed halibut served with Mango Salsa and Queso Fresco in a fresh corn tortilla.
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