Fish Tacos

Fish Tacos

I love to make these on a Friday night for a casual dinner with friends.  Because they use a firm white fish such as tilapia or cod, they’re an economical way to get in a healthy serving of fish.

Ingredients

Fish TacosFor the fish:

  • 1 1/4 lbs (20 oz) of firm white fish*, cut into 1 inch cubes and patted dry
  • 3 Tbsp. canola oil
  • 3/4 tsp cumin
  • 3/4 tsp paprika
  • 3/4 tsp onion salt

For the guacamole:

See my guacamole recipe here

For the sauce:

  • 1/2 cup fat free or light sour cream
  • 3 tsp sauce from a can of chipotle peppers in adobo sauce
  • 1 tsp. half and half or milk

Toppings:

  • 2 cups shredded red cabbage
  • 1/2 cup chopped cilantro
  • hot sauce of your choice (we use sriracha)
  • 12 small corn tortillas

1. Prepare the guacamole as outlined in the recipe and keep in the fridge until ready to use.

Guacamole

2. Prepare the sauce by whisking together the ingredients in a small bowl.  Set aside in the fridge.

3.  Combine the cumin, paprika and onion salt.  In a medium sized bowl, toss the fish in this seasoning mixture.

4.  Prep all toppings so the tacos are ready to assemble as soon as the fish is cooked (the fish will only take 5 minutes).  Warm tortillas by wrapping them in foil and placing in a 250°F oven until ready to serve.

5.  In a large fry pan, heat the oil.  Once the oil is hot, add fish and sauté until starting to flake and lightly browned.  This will take about 5 minutes.

6.  Assemble tacos and enjoy!

Fish Tacos

* I have made this recipe many times before with 3/4 lb white fish and 1/2 lb shrimp.

Fish Tacos


Lauren Gibson, RD

For the fish:

  • 1 1/4 lbs (20 oz) of firm white fish*, cut into 1 inch cubes and patted dry
  • 3 Tbsp. canola oil
  • 3/4 tsp cumin
  • 3/4 tsp paprika
  • 3/4 tsp onion salt

For the guacamole:

See my guacamole recipe here

For the sauce:

  • 1/2 cup fat free or light sour cream
  • 3 tsp sauce from a can of chipotle peppers in adobo sauce
  • 1 tsp. half and half or milk

Toppings:

  • 2 cups shredded red cabbage
  • 1/2 cup chopped cilantro
  • hot sauce of your choice (we use sriracha)
  • 12 small corn tortillas

1. Prepare the guacamole as outlined in the recipe and keep in the fridge until ready to use.
2. Prepare the sauce by whisking together the ingredients in a small bowl.  Set aside in the fridge.
3.  Combine the cumin, paprika and onion salt.  In a medium sized bowl, toss the fish in this seasoning mixture.
4.  Prep all toppings so the tacos are ready to assemble as soon as the fish is cooked (the fish will only take 5 minutes).  Warm tortillas by wrapping them in foil and placing in a 250°F oven until ready to serve.
5.  In a large fry pan, heat the oil.  Once the oil is hot, add fish and sauté until starting to flake and lightly browned.  This will take about 5 minutes.
6.  Assemble tacos and enjoy!

www.laurengibsonrd.com

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