Ingredients with Measurements:
- 1 lb. white fish (tilapia, cod, or halibut)
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 cup vegetable oil
- 8-10 corn tortillas
- 1/2 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the fish and pat dry with paper towels.
2. In a shallow dish, mix together the flour, salt, black pepper, cumin, chili powder, and garlic powder.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dredge the fish in the flour mixture, shaking off any excess.
5. Place the fish in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove the fish from the skillet and place on a paper towel-lined plate to drain any excess oil.
7. Warm the corn tortillas in the skillet for 30 seconds per side.
8. To assemble the tacos, place a few pieces of fish on each tortilla, then top with shredded cabbage, diced tomatoes, chopped cilantro, and diced red onion.
9. Squeeze a wedge of lime over each taco.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 28g
- Protein: 22g
Substitutions for ingredients:
- Instead of white fish, you can use shrimp or chicken.
- Instead of corn tortillas, you can use flour tortillas or lettuce cups.
- Instead of shredded cabbage, you can use lettuce or kale.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Make a spicy mayo by mixing together mayonnaise, hot sauce, and lime juice.
- Top the tacos with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to pat the fish dry before dredging it in the flour mixture to ensure a crispy coating.
- Use tongs to flip the fish in the skillet to prevent it from falling apart.
- Warm the tortillas in the skillet before assembling the tacos to make them more pliable.
Storage instructions:
- Store any leftover fish and toppings separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fish, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
- To reheat the tortillas, wrap them in damp paper towels and microwave for 20-30 seconds.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and a bowl of spicy mayo for dipping.
Garnishes:
- Fresh cilantro
- Diced red onion
- Sliced jalapeños
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, make sure the oil is hot enough before adding the fish.
- If the tortillas are breaking apart, make sure to warm them in the skillet before assembling the tacos.
Food safety advice:
- Make sure to cook the fish 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.
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