I don't know about you guys, but I for one absolutely love fish tacos. Just ask my friends – that's just about the only thing I ever order at a Mexican restaurant. Don't get me wrong, I know there are a plethora of other dishes that I could try, but when it comes to Mexican food, I am relatively conservative in this respect.
While I am a fan of the fish tacos at Tacofino, as a self-proclaimed health-nut, I'm always on the lookout for a healthier alternative . Let me assure you that this recipe is healthy and delicious– I know, crazy right?
Word of caution – these tacos are addictive, so don't be surprised if you end up eating more than you thought you could, or decide to go on a Taco-Cleanse.
Fish Tacos With Cabbage Slaw
- Prep Time:20 mins
- Cook Time:25 mins
- Total Time:45 mins
- 1 pound firm white fish such as tilapia mahi-mahi or cod
- 2 medium limes halved
- 1 small garlic clove finely chopped
- 1 small head red or green cabbage
- 2 tablespoons chopped cilantro
- 1/2 medium red onion diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 6-8 soft corn tortillas
- 2 tablespoons vegetable oil plus more for the pan
- Sea salt and freshly ground black pepper
- Guacamole optional
- Lime wedges for serving
Place the fish in a tray and squeeze half a lime over it.
Add the chopped garlic, cumin, chili powder and 1 tablespoon of oil.
Season with salt and pepper and turn the fish in the marinade until evenly coated.
Refrigerate the fish for 15-20 minutes.
Add the cabbage, onions and cilantro into a bowl.
Toss with the remaining half of 1 lime and 1 tablespoon of oil. Season with salt and pepper, add more if needed.
Heat up a frying-pan or grill on medium heat, and add tortillas one at a time to warm both sides, about 4 minutes in total. Set aside.
Lightly oil a pan and heat on medium-high heat until hot. Remove fish from tray and place in the pan.
Cook both sides of the fish until lightly browned and cooked through, about 5 minutes for each side (don't worry if the fish breaks apart). Transfer the fish to a plate.
To assemble each taco, break up some of the cooked fish and place it on the tortilla.
Top with a large spoonful of coleslaw and squeeze lime if necessary. Serve and enjoy!
I promise you, these tacos are going to look Instagram-worthy, so start taking out those cameras and phones and get ready to take some pictures. Better yet, share it on Instagram with your local Spoon Chapter.