And maybe some margaritas for good measure? Definitely margaritas. What To Serve with Fish Tacosīut also: you could serve these tacos with some yummy Mexican rice, a simple salad tossed with cilantro vinaigrette, or a Mexican street corn salad. Place the coleslaw, cilantro and jalapeno together in a bowl, then pour the mayonnaise dressing over the coleslaw and toss to coat. Make the slaw by combining the mayonnaise, cilantro, lime juice, cumin, garlic powder, chili powder and salt, stirring well. You could also use:Īnd if you you’re not a big fan of the above, shrimp is always an option! In that case, these Spicy Shrimp Tacos will be your best friend. Set the air fryer to 400° and fry each side for 3 minutes. We’re using cod for this recipe, but any white fish will do. one of my favorite back-pocket weeknight meals!.They are just right for the Everyperson, which is why I love them and make them all the time. We have plenty of other methods of making fish tacos on Pinch of Yum but these are hands-down the best easy fish tacos.
The textures, the colors, the satisfying and crunchy I-might-be-on-vacation vibe? It’s all there.
#MY RECIPES FISH TACOS FULL#
And with these, you’re going to get that fish nice and tender and flaky and full of spicy flavor, and then you’re going to tuck it into little flour tortillas and top it with garlic lime slaw (omg), avocado, cilantro, and whatever else your fish taco heart desires. There is no love like the love I have for good fish tacos. Serve with lime wedges for squeezing over.The good news is this: even if it’s not summer, even if you live far away from any sort of ocean, even if you don’t really know anything about cooking… you can make EXTREMELY GOOD fish tacos at home. Fish Taco Sauce 1/4 cup sour cream 3 Tbsp mayonnaise 1 Tbsp fresh lime juice 1/4 tsp garlic powder Instructions In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
Top with thinly sliced red onion, thinly sliced jalapeño, and cilantro leaves with tender stems. To serve, top warm small corn tortillas with pieces of fish and reserved slaw. Cook fish, gently turning over with a fish spatula halfway through, until golden and flesh is opaque and flakes easily with a fork, about 12 minutes total. Heat a dry nonstick skillet over medium-high. extra-virgin olive oil over fish and rub with your hands so a light paste forms on fish with no dry spots. skinless, boneless cod or halibut fillets on a small baking sheet or plate and sprinkle spice mix over to coat. Morton kosher salt in a small bowl to combine. If you would like to change this recipe up a bit, add the fish and mango salsa to the tortilla, then, top that with a bit of shredded cabbage or diced avocado. If they are thicker or thinner, they will take more or less time to cook. Beer-battered white fish is nestled inside a warm tortilla a crunchy cabbage fish taco slaw for an island-inspired recipe that will make you feel like youre on. Morton kosher salt in a medium bowl to combine. This fish taco recipe assumes your fillets are from ½ to ¾ inches thick. Toss ¼ small head of cabbage, thinly sliced, 2 Tbsp. Cover and chill sauce until ready to use.ĭo ahead: Sauce can be made 1 day ahead. Whisk 1 cup sour cream or plain whole-milk Greek yogurt, 2 Tbsp.
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