Ingredients with Measurements:
- 1 lb. white fish (such as cod or tilapia), cut into small pieces
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
For the Creamy Cilantro Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1 tbsp. lime juice
- Salt and pepper, to taste
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture onto the fish pieces.
2. Heat a non-stick skillet over medium-high heat. Add the fish pieces and cook for 3-4 minutes on each side, or until cooked through.
3. In a separate bowl, mix together sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper to make the creamy cilantro sauce.
4. Warm the tortillas in the microwave or on a skillet.
5. Assemble the tacos by placing a spoonful of the creamy cilantro sauce on each tortilla, followed by a few pieces of fish, shredded cabbage, diced tomatoes, red onion, and chopped cilantro.
6. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Cook fish on medium-high heat.
Serving size:
- This recipe makes 8 small tacos.
Nutritional information:
- Calories: 215
- Fat: 12g
- Carbohydrates: 17g
- Protein: 12g
Substitutions for ingredients:
- Any white fish can be used in place of cod or tilapia.
- Flour tortillas can be used instead of corn tortillas.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of sauce, such as salsa or hot sauce.
- Top with crumbled queso fresco or feta cheese.
Tips and tricks:
- Make sure to pat the fish dry before seasoning and cooking to prevent it from becoming too watery.
- Use a non-stick skillet to prevent the fish from sticking to the pan.
- Warm the tortillas before assembling the tacos to prevent them from breaking.
Storage instructions:
- Store leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or on a skillet until heated through.
- Warm the tortillas in the microwave or on a skillet.
Presentation ideas:
- Arrange the tacos on a platter and garnish with additional cilantro leaves.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
Pairings:
- Serve with a side of Mexican rice or black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the fish is sticking to the pan, try using more oil or a non-stick cooking spray.
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 in the 1950s.
Flavor profiles:
- Spicy, tangy, and fresh.
Serving suggestions:
- Serve with a cold beer or a margarita.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican