Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 2 tbsp. recado rojo spice blend
- 1 tbsp. olive oil
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet or grill pan
Step-by-step instructions:
1. Preheat the skillet or grill pan over medium-high heat.
2. Season the fish fillets with the recado rojo spice blend.
3. Drizzle olive oil over the fish fillets and rub the spices in.
4. Place the fish fillets on the skillet or grill pan and cook for 3-4 minutes on each side, or until cooked through.
5. Warm the tortillas in the microwave or on a separate skillet.
6. Assemble the tacos by placing a few pieces of fish on each tortilla, followed by shredded cabbage and avocado slices.
7. Squeeze lime juice over the tacos and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings (2 tacos per serving)
Nutritional information:
- Calories per serving: 320
- Fat per serving: 15g
- Carbohydrates per serving: 26g
- Protein per serving: 22g
Substitutions for ingredients:
- Any white fish fillets can be used in place of tilapia or cod.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of cabbage.
- Sliced tomatoes or onions can be added as additional toppings.
Variations:
- Add a dollop of sour cream or salsa on top of the tacos.
- Use the same seasoning and cooking method for shrimp or chicken tacos.
- Make a vegetarian version by using grilled or roasted vegetables instead of fish.
Tips and tricks:
- Make sure the skillet or grill pan is hot before adding the fish fillets to prevent sticking.
- Use a spatula to carefully flip the fish fillets to avoid breaking them.
- Double up on tortillas to prevent them from tearing when assembling the tacos.
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 on a skillet until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and additional toppings on the side.
Garnishes:
- Chopped cilantro or green onions can be sprinkled on top of the tacos.
Pairings:
- Serve the tacos with a side of Mexican rice or black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the fish fillets are sticking to the skillet or grill pan, add a little more oil or use a non-stick 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:
- Recado rojo is a traditional spice blend used in Mexican and Central American cuisine.
Flavor profiles:
- The recado rojo spice blend has a smoky and slightly spicy flavor.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita.
Related Categories
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Region: Mexican
Taste: Spicy, Tangy, Savory, Citrusy, Herbaceous