Description
Bright and flavorful fish tacos perfect for summer gatherings, topped with fresh slaw and creamy avocado.
Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 8 small corn tortillas
- 2 cups shredded cabbage (green or red)
- 2 medium tomatoes, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup pickled onions
- 1 avocado, sliced
- 2 tbsp vegetable or canola oil (for frying)
- Salt and pepper, to taste
Instructions
- Season the fish: Generously sprinkle salt and pepper over both sides of the white fish fillets.
- Pan-fry the fish: In a medium skillet, heat oil over medium heat. Add the seasoned fish and cook for 3-4 minutes on each side until golden brown.
- Warm the tortillas: Briefly warm the corn tortillas in a separate skillet for about 30 seconds on each side.
- Prepare the cabbage slaw: In a mixing bowl, mix the shredded cabbage with lime juice, salt, and pepper, tossing to coat.
- Assemble the tacos: Lay a piece of fish onto each tortilla, top with cabbage slaw, and drizzle with taco sauce.
- Customize: Garnish with cilantro, pickled onions, and avocado slices.
- Serve with lime wedges on the side for added freshness.
Notes
Feel free to customize toppings based on your taste preferences. Prepare slaw a few hours in advance for best flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg