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Fish Tacos Recipe

Name: Mexican Margaritas Bar & Grills Fish Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, tilapia, or mahi-mahi); 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp black pepper; 1 each lime; 2 cups green cabbage; 1 cup red cabbage; 0.5 cup cilantro, chopped; 2 tbs lime juice; 2 tbs mayonnaise; 1 tsp honey or agave; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup sour cream or Greek yogurt; 2 tbs mayonnaise; 1 tsp chipotle in adobo, minced; 1 tsp adobo sauce; 1 tbs lime juice; 0.25 tsp salt; 8 each corn or flour tortillas; 1 each avocado, sliced; 2 each lime wedges; 1 to taste hot sauce (optional)

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

Make Fish Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish

1 lb white fish fillets (cod, tilapia, or mahi-mahi)

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1 tsp black pepper

1 each lime

Cabbage Slaw

2 cups Green cabbage

1 cup red cabbage

1/2 cup cilantro, chopped

2 tbs ReaLime juice

2 tbs Mayonnaise

1 tsp honey or agave

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chipotle Crema

1/2 cup sour cream or Greek yogurt

2 tbs Mayonnaise

1 tsp chipotle in adobo, minced

1 tsp adobo sauce

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Tortillas & Garnish

8 each corn or flour tortillas

1 each avocado, sliced

2 each Lime wedges

1 to taste hot sauce (optional)

Method

Fish

Prepare fish

Pat fish fillets dry with paper towels. Place on a plate and drizzle with 2 tbs olive oil, then squeeze juice from 1 lime over the fish.

Season

Combine 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp black pepper in a small bowl. Rub the spice mix evenly over both sides of the fish fillets.

Cook

Heat a large skillet or nonstick pan over medium-high heat. Add 1 tbs oil if pan is dry. When hot, add fish and cook 3-4 minutes per side (depending on thickness) until fish is opaque and flakes easily with a fork (internal temperature 145°F / 63°C). Remove fish to a plate and let rest 2 minutes. Break into 1- to 2-inch pieces for tacos.

Cabbage Slaw

Make slaw

Thinly slice or shred 2 cups green cabbage and 1 cup red cabbage. In a medium bowl combine cabbage with 1/2 cup chopped cilantro.

Dressing

Whisk together 2 tbs lime juice, 2 tbs mayonnaise, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Taste and adjust salt or lime as needed. Refrigerate until ready to assemble.

Chipotle Crema

Combine crema

In a small bowl stir together 1/2 cup sour cream (or Greek yogurt), 2 tbs mayonnaise, 1 tsp minced chipotle and 1 tsp adobo sauce, 1 tbs lime juice and 1/4 tsp salt. Adjust chipotle amount to desired heat. Chill until serving.

Tortillas & Assembly

Warm tortillas

Warm 8 tortillas: heat a dry skillet over medium-high and warm each tortilla 20-30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes.

Assemble tacos

Lay warm tortilla on a plate. Place a small handful (about 2-3 oz) of flaked cooked fish in the center. Top with a generous spoonful of cabbage slaw, a drizzle of chipotle crema, and 2-3 slices of avocado. Add a squeeze of lime and hot sauce if using. Repeat for remaining tortillas.

Serve

Serve immediately with extra lime wedges and remaining crema and slaw on the side. Leftover fish keeps 2 days refrigerated; consume crema within 3 days.