Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 tbsp. olive oil
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet or griddle
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, salt, and cayenne pepper.
2. Rub the spice mixture onto both sides of the fish fillets.
3. Heat the olive oil in a non-stick skillet or griddle over medium-high heat.
4. Add the fish fillets 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 5 minutes.
6. While the fish is resting, heat the tortillas in the same skillet for 30 seconds on each side.
7. To assemble the tacos, place a few pieces of fish on each tortilla, followed by shredded cabbage, chopped cilantro, diced tomatoes, and diced red onion.
8. Squeeze a lime wedge over each taco before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Fiber: 5g
Sugar: 3g
Substitutions for ingredients:
- Any white fish fillet can be used instead of tilapia or cod.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of shredded cabbage.
- Chopped parsley can be used instead of cilantro.
- Diced bell peppers can be used instead of tomatoes.
- Diced white onion can be used instead of red onion.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of fish, such as salmon or shrimp.
- Top the tacos with a spicy salsa or hot sauce.
- Serve the tacos with a side of black beans or rice.
Tips and tricks:
- Make sure to pat the fish dry before adding the spice rub to ensure it sticks well.
- Use a non-stick skillet or griddle to prevent the fish from sticking.
- Let the fish rest before cutting it into pieces to prevent it from falling apart.
- Warm the tortillas in the same skillet as the fish to soak up any remaining flavor.
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 oven until warmed through. Warm the tortillas in the microwave or skillet.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Lime wedges, cilantro sprigs
Pairings:
Serve the tacos with a cold beer or margarita.
Suggested side dishes:
Black beans, rice
Troubleshooting advice:
If the fish sticks to the skillet, use a spatula to gently loosen it from the bottom.
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, savory, fresh
Serving suggestions:
Serve the tacos with a side of black beans and rice for a complete meal.
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Region: Mexican