Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 8 corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. lime juice
- 1/2 tsp. honey
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush the mixture onto both sides of the fish fillets.
3. Place the fish fillets on a baking sheet and bake for 12-15 minutes, or until cooked through.
4. While the fish is baking, prepare the slaw. In a mixing bowl, combine shredded red cabbage, shredded carrots, and chopped cilantro.
5. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine.
6. Warm the corn tortillas in the oven for a few minutes, or until soft and pliable.
7. To assemble the tacos, place a spoonful of slaw on each tortilla, followed by a piece of baked fish. Top with additional slaw and cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 20g
Substitutions for ingredients:
- Any white fish fillet can be used in place of cod or tilapia.
- Greek yogurt can be used in place of sour cream.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add sliced avocado to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top the tacos with sliced jalapeños for some extra heat.
Tips and tricks:
- Make sure to brush the fish fillets with the spice mixture on both sides for maximum flavor.
- Warm the tortillas in the oven or on a skillet for a few minutes before assembling the tacos to prevent them from breaking.
- Double the slaw recipe to have leftovers for the next day.
Storage instructions:
Leftover fish and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F for 5-7 minutes, or until heated through. Warm the tortillas in the oven or on a skillet for a few minutes before assembling the tacos.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and additional cilantro.
Garnishes:
Lime wedges, sliced jalapeños, additional cilantro
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
Black beans and rice, roasted vegetables, or a side salad.
Troubleshooting advice:
If the tortillas are breaking, try warming them up for a few more minutes.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish tacos originated in Baja California, Mexico, and have become a popular dish in many parts of the world.
Flavor profiles:
The baked fish is seasoned with chili powder, cumin, and garlic powder, giving it a slightly spicy and smoky flavor. The creamy lime slaw adds a tangy and refreshing element to the tacos.
Serving suggestions:
Serve the tacos with lime wedges and sliced jalapeños for guests to add to their liking.
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Region: Mexican