Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or halibut)
- 1 tbsp. olive oil
- 1 tbsp. paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Non-stick skillet or grill pan
- Tongs
Step-by-step instructions:
1. Preheat the skillet or grill pan over medium-high heat.
2. In a small bowl, mix together the olive oil, paprika, cumin, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture onto both sides of the fish fillets.
4. Place the fish fillets onto the skillet or grill pan and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Remove the fish from the skillet or grill pan and let it rest for a few minutes.
6. While the fish is resting, warm the corn tortillas in the skillet or grill pan for about 30 seconds on each side.
7. To assemble the tacos, place a few pieces of fish onto each tortilla, top with shredded cabbage, sliced avocado, chopped cilantro, and a squeeze of lime juice.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 25g
- Protein: 22g
Substitutions for ingredients:
- You can use any white fish fillets of your choice.
- You can use flour tortillas instead of corn tortillas.
- You can use red cabbage instead of green cabbage.
- You can use sour cream or Greek yogurt instead of avocado.
Variations:
- You can add sliced jalapenos or hot sauce for some extra heat.
- You can add diced tomatoes or salsa for some extra flavor.
- You can use a different spice blend or marinade for the fish.
Tips and tricks:
- Make sure to pat the fish dry with paper towels before seasoning it.
- Don't overcook the fish or it will become tough and dry.
- Warm the tortillas before assembling the tacos to prevent them from breaking.
Storage instructions:
- Store any leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish, place it in a skillet over medium heat for a few minutes until warmed through.
- To reheat the tortillas, wrap them in damp paper towels and microwave for 30 seconds.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and chopped cilantro on top.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve the tacos with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish is sticking to the skillet or grill pan, make sure it is hot enough and lightly oil the surface.
Food safety advice:
- Make sure to cook the fish 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 fish is seasoned with a smoky and spicy blend of paprika, cumin, garlic, and onion, and is complemented by the fresh and crunchy cabbage, creamy avocado, and zesty lime juice.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing and festive meal.
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Region: Mexican