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Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: ½ cup sour cream; ¼ cup mayonnaise; 2 tablespoons fresh lime juice; ¼ teaspoon garlic powder; 1 teaspoon sriracha (or to taste); 3 tablespoons olive oil; 2 tablespoons lime juice (about 1 lime); 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon salt; ¼ cayenne pepper (optional); 1 pound white fish (like tilapia, cod, halibut); 12 6-inch corn tortillas; ½ head purple cabbage (shredded (3 to 4 cups)); 1 tomato (diced); 1 avocado (thinly sliced); ¼ red onion (diced); ½ cup cilantro leaves (chopped); 1 lime (cut into wedges)

Preppy Kitchen

Made with simple ingredients, these fish tacos are a fresh and flavorful meal you can whip up quickly on a busy weeknight. Everyone will be reaching for seconds!

Ingredients

½ cup sour cream

¼ cup mayonnaise

2 tablespoons fresh lime juice

¼ teaspoon garlic powder

1 teaspoon sriracha (or to taste)

3 tablespoons olive oil

2 tablespoons lime juice (about 1 lime)

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt

¼ cayenne pepper (optional)

1 pound white fish (like tilapia, cod, halibut)

12 6-inch corn tortillas

½ head purple cabbage (shredded (3 to 4 cups))

1 tomato (diced)

1 avocado (thinly sliced)

¼ red onion (diced)

½ cup cilantro leaves (chopped)

1 lime (cut into wedges)

Method

In a medium bowl, whisk together the sour cream mayo, lime juice, garlic, and sriracha. Cover and chill until ready to use. (If you want a thinner sauce, add a tablespoon of water or milk.)

In a medium bowl, whisk together 2 tablespoons of olive oil, lime juice, cumin, chili powder, salt, and pepper. Add the fish and turn to coat. Let stand for at least 15 minutes.

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat. Add the fish, discarding any remaining marinade. Cook for 2 to 3 minutes until browned. Flip and continue cooking until browned and the fish flakes easily with a fork. Remove from the heat and keep warm.

Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered.

Place the red cabbage in a large bowl. Toss with 3 tablespoons of the fish taco sauce.

Flake the fish into large chunks and place in the center of each tortilla. Top with the cabbage, tomato, avocado, onion, cilantro, and additional sauce. Serve with a lime wedge.

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