Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together chili powder, garlic powder, cumin, paprika, salt, and pepper.
3. Rub the spice mixture onto both sides of the fish fillets.
4. Place the fish fillets on a baking sheet lined with parchment paper.
5. Drizzle the fish with olive oil.
6. Bake the fish for 15-20 minutes, or until cooked through.
7. While the fish is baking, warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
8. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla.
9. Top with a piece of baked fish.
10. Add diced tomatoes and chopped cilantro on top of the fish.
11. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 245
Fat: 7g
Carbohydrates: 25g
Protein: 22g
Fiber: 4g
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or tilapia.
- Shredded lettuce or kale can be used in place of shredded cabbage.
- Diced avocado or guacamole can be added as a topping.
Variations:
- Add a dollop of sour cream or Greek yogurt on top of the tacos.
- Use flour tortillas instead of corn tortillas.
- Make a spicy mayo sauce by mixing mayonnaise with hot sauce or sriracha.
Tips and tricks:
- Make sure to pat the fish fillets dry before adding the spice rub.
- Use fresh lime juice for the best flavor.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds to soften them.
Storage instructions:
Leftover fish tacos can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tacos, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a bowl of salsa or pico de gallo on the side.
Garnishes:
Chopped green onions, sliced jalapeños, or crumbled queso fresco can be added as garnishes.
Pairings:
Serve the tacos with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the fish is not cooked through after 15-20 minutes, continue baking until it flakes easily with a fork.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Fish tacos originated in Baja California, Mexico, and have since become a popular dish in many parts of the world.
Flavor profiles:
The fish is seasoned with a blend of spices that give it a smoky, slightly spicy flavor. The toppings add freshness and crunch to the tacos.
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Mexican