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–+ servings
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Fish Tacos

One of my favorites. One shortcut is to use high quality fish sticks and skip the fish prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Servings: 24 tacos

Ingredients

  • 24 small white corn tortillas
  • 1 1/2 pounds tilapia or other white fish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Fish Taco Toppings

  • 1/2 small purple cabbage (I use cole slaw mix)
  • 2 medium avocados, sliced
  • 1/2 red onion, diced
  • 1/2 bunch cilantro
  • 1 cup Cotija cheese, grated
  • 1 lime cut in wedges

Fish Taco Sauce

  • 1/2 cup plain yogurt
  • 1/2 cup mayo
  • 2 tablespoons lime juice
  • 1 jalapeno, finely diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dill weed

Instructions

  • In a small bowl combine cumin, cayenne, salt and pepper. Sprinkle both sides of fish with seasoning mix.
  • Heat oil and butter in large skillet on medium high heat. Once hot, add fish and cook on each side about 3-4 minutes. Remove from the heat.
  • Combine taco sauce ingredients and whisk until well blended.
  • Toast the corn tortillas on a dry skillet.
  • To assemble tacos, start with pieces of fish, add remaining taco ingredients, a sprinkle of cotija cheese and finally the taco sauce.