Fish Taco Plate Recipe

Cook rice

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in 1 tsp lime zest and 1 tbsp chopped cilantro if using. Keep warm.

Combine 1 cup diced tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro and 1 minced jalapeño in a bowl. Stir in 1 tbsp fresh lime juice and 1/2 tsp kosher salt. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld.

In a bowl toss 2 cups thinly sliced red cabbage with 1 tbsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp kosher salt and a pinch (1/8 tsp) black pepper. Massage the cabbage briefly with the dressing for 30 seconds to soften slightly. Set aside chilled or at room temperature.

Prepare marinade

Pat 1 lb fish fillets dry and cut into 8 pieces (~2 oz each) for tacos. In a small bowl whisk together 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp fresh lime juice to form a marinade.

Toss the fish pieces gently in the marinade and let sit 10–15 minutes while you heat the skillet. Do not marinate longer than 30 minutes to avoid the fish breaking down.

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp cooking oil if skillet is not well seasoned. When hot, add fish pieces in a single layer. Cook 2–3 minutes per side depending on thickness, until fish is opaque throughout and flakes easily with a fork. Avoid overcrowding — cook in batches if needed.

Remove fish to a plate and break into chunky pieces suitable for filling tacos. Keep warm.

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave 30–45 seconds until warm, or warm individually in a dry skillet 20–30 seconds per side until pliable.

Assemble tacos: place warmed tortilla on plate, add a spoonful of rice (about 1/4 cup) if plating as a 'plate' style, top with 2–3 oz cooked fish, a small handful (about 1/4 cup) of red cabbage slaw, 2 tbsp pico de gallo, and a drizzle (about 1–2 tbsp) of ranch dressing. Sprinkle 1–2 tbsp crumbled fresh cheese over each taco and garnish with cilantro leaves. Serve with lime wedges.

For a plated presentation, arrange 3–4 tacos alongside an extra scoop of rice and a bed of remaining slaw and pico. Offer extra ranch and lime wedges on the side.