Are you ready to transform your ordinary dinner into a culinary fiesta? These mouthwatering Fish Tacos with Citrus Salsa and Cabbage Slaw are about to become your new obsession! Imagine tender, perfectly seasoned white fish nestled in warm corn tortillas, topped with a zesty citrus salsa and crisp cabbage slaw that will transport you straight to a beachside taqueria. Whether you're a seafood lover or just looking to spice up your meal routine, these tacos promise a flavor explosion that will have everyone at the table begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, juiced
- Salt and pepper to taste
- 1/2 cup sour cream
Instructions
- Prepare the fish by patting the white fish fillets dry with paper towels. Season both sides generously with salt and pepper.
- Preheat a large skillet or grill pan over medium-high heat. Lightly oil the cooking surface to prevent sticking.
- Cook the fish fillets for approximately 3-4 minutes per side, or until they are golden brown and easily flake with a fork. The internal temperature should reach 145°F (63°C).
- While the fish is cooking, prepare the cabbage slaw by mixing shredded cabbage with chopped cilantro, lime juice, and a pinch of salt. Let it sit to allow flavors to meld.
- For the citrus salsa, combine diced tomatoes with additional chopped cilantro and a squeeze of fresh lime juice. Season with salt to taste.
- Warm the corn tortillas in a separate skillet or directly over a gas flame for about 30 seconds per side until they are slightly charred and pliable.
- Once the fish is cooked, gently break it into large flakes using a fork.
- Assemble the tacos by placing fish flakes in the warm tortillas, topping with cabbage slaw, citrus salsa, and sliced avocado.
- Drizzle with sour cream and garnish with additional cilantro if desired.
- Serve immediately while the fish is hot and tortillas are warm, with extra lime wedges on the side.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand grilling or pan-searing without falling apart.
- Pat Fish Dry: Always pat your fish fillets dry with paper towels before seasoning. This ensures a perfect golden-brown crust and prevents steaming.
- Don't Overcook: Fish cooks quickly! Watch for the golden color and flaky texture. Cooking 3-4 minutes per side is usually perfect.
- Warm Tortillas Properly: Briefly warming tortillas makes them more pliable and enhances their flavor. Use a dry skillet or direct flame for best results.
- Prep Ahead: Make your slaw and salsa in advance to let flavors meld and save time during cooking.
- Fresh Ingredients Matter: Use fresh cilantro, lime, and ripe avocados to elevate the entire dish's flavor profile.
- Serve Immediately: These tacos are best enjoyed right after assembly when the fish is hot and tortillas are warm.
Nutrition Facts
Calories: 380kcal
Carbohydrates: g
Protein: g
Fat: 17g
Saturated Fat: g
Cholesterol: 90mg
