Easy Fish Tacos Recipes

QUICK FISH TACOS

Steps:

• Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
• Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
• Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
• Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

EASY FISH TACOS

Steps:

• Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.

QUICK AND EASY FISH TACOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
• Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
• Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

FISH TACOS WITH BAJA SAUCE

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

EASY SHEET PAN FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
• Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
• Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
• While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
• Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
• Char tortillas over a gas flame.
• Remove fish from the oven and flake it with a fork.
• Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

EASY FISH TACOS

Steps:

• 1. Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
• 2. Heat taco shells in oven as directed on box.
• 3. In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.

EASY FISH TACOS WITH SLAW

Steps:

• Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
• Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
• Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
• Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
• To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.

EASY MAHI MAHI FISH TACOS

Steps:

• Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
• Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
• Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
• Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
• Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.