Description
Delicious fish tacos made with tilapia or cod, served with a fresh slaw and a variety of toppings.
Ingredients
Scale
- 1 pound tilapia or cod (wild caught preferable)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt, for seasoning
- 3 cups shredded red cabbage (or a mix of red and green cabbage)
- 1 shredded or grated carrot (optional)
- 1 green onion
- 2 1/2 tablespoons lime juice
- 1/4 teaspoon celery salt
- 1/4 teaspoon kosher salt (or all kosher salt)
- Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce)
- 8 corn tortillas
- Chopped cilantro, for serving
- Lime wedges, for serving (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
- In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
- Meanwhile, thinly slice the cabbage. Shred or grate the carrot. Thinly slice the green onion. Place the cabbage, carrots, and green onion in a bowl. Stir in the lime juice, salt, and celery salt. Serve immediately with a slotted spoon.
- Make the Fish Taco Sauce.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
- Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.
Notes
- The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with a slotted spoon to strain out the moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg