Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or halibut)
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- Salt and pepper to taste
- 1 tbsp. olive oil
- 8-10 small corn tortillas
- 1/2 cup shredded red cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Lime Crema:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. lime juice
- 1/4 tsp. garlic powder
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
2. Rub the spice mixture onto both sides of the fish fillets.
3. Heat 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 fully cooked.
5. Remove the fish from the skillet and let it rest for a few minutes.
6. In a mixing bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper to make the lime crema.
7. Warm the corn tortillas in the skillet for 30 seconds on each side.
8. Assemble the tacos by placing a piece of fish on each tortilla, followed by shredded cabbage, diced tomatoes, and chopped cilantro.
9. Drizzle lime crema over the tacos and serve with lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Cook fish fillets over medium-high heat
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories: 230
- Fat: 12g
- Carbohydrates: 18g
- Protein: 14g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream
- Red onion can be used instead of red cabbage
- Any white fish can be used instead of tilapia, cod, or halibut
Variations:
- Add sliced avocado to the tacos
- Use flour tortillas instead of corn tortillas
- Add hot sauce or jalapenos for extra spice
Tips and tricks:
- Make sure to fully coat the fish fillets with the spice mixture for maximum flavor
- Let the fish rest for a few minutes before assembling the tacos to prevent it from falling apart
- Warm the tortillas in the skillet for extra flavor and texture
Storage instructions:
- Store leftover fish and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fish in the microwave or oven until heated through.
- Warm tortillas in the microwave or skillet.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and chopped cilantro as garnish.
Garnishes:
- Lime wedges
- Chopped cilantro
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the fish is sticking to the skillet, add more oil or use a non-stick skillet.
- If the lime crema is too thick, add more lime juice or water to thin it out.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Fish tacos originated in Baja California, Mexico in the 1950s and have since become a popular dish in the United States.
Flavor profiles:
- Spicy, smoky, tangy, and fresh
Serving suggestions:
- Serve with lime wedges for squeezing over the tacos.
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Region: Mexican