Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or halibut)
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 tsp. ground turmeric
- 1 tsp. ground paprika
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. In a small bowl, mix together cumin, coriander, turmeric, paprika, cinnamon, salt, and black pepper.
2. Rub the spice mixture all over the fish fillets.
3. Heat the olive oil in a non-stick skillet over medium-high heat.
4. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until cooked through.
5. Remove the fish from the skillet and let it rest for a few minutes.
6. Warm the tortillas in the skillet for 30 seconds on each side.
7. To assemble the tacos, place a few pieces of fish on each tortilla.
8. Top with shredded cabbage, diced tomatoes, and chopped cilantro.
9. Squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 260
Fat: 10g
Carbohydrates: 23g
Protein: 20g
Sodium: 630mg
Sugar: 2g
Substitutions for ingredients:
- Any white fish fillets can be used in place of tilapia, cod, or halibut.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of shredded cabbage.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of salsa, such as mango or pineapple salsa.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to pat the fish dry with paper towels before rubbing the spice mixture on it.
- Don't overcrowd the skillet when cooking the fish.
- Warm the tortillas in the skillet for a few seconds on each side to make them more pliable.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a bowl of salsa on the side.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapeños.
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potato wedges
Troubleshooting advice:
- If the fish is sticking to the skillet, make sure the skillet is hot enough and the fish is dry.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Wash your hands and any surfaces that come into contact with raw fish.
Food history:
Jira, also known as cumin, is a spice commonly used in Indian, Middle Eastern, and Mexican cuisine.
Flavor profiles:
The Jira-Spiced Fish Tacos have a warm and earthy flavor from the cumin, coriander, and turmeric, with a hint of sweetness from the cinnamon and paprika.
Serving suggestions:
Serve the tacos with a cold beer or a margarita.
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