The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Dive into the vibrant world of fish taco recipes, where fresh flavors meet exciting textures. Imagine flaky white fish, perfectly seasoned and nestled in warm tortillas. A burst of tangy slaw and a drizzle of spicy sauce complete this irresistible experience, making every bite a delight.
Ultimate Fish Taco Recipes: Grilled, Baked, and Spicy
Course: Main CourseCuisine: MexicanDifficulty: IntermediateServings
4
servingsPrep time
25
minutesCooking time
15
minutesCalories
380
kcalIngredients
1.5 lbs White fish fillets (cod, tilapia, mahi-mahi)
12 Corn or flour tortillas
2 tbsp Olive oil
1 tsp Chili powder
1 tsp Cumin
0.5 tsp Smoked paprika
0.5 tsp Garlic powder
0.5 tsp Salt
0.25 tsp Black pepper
1 Lime, juiced
3 cups Green cabbage, shredded
0.25 cup Red onion, thinly sliced
0.5 cup Cilantro, chopped
0.5 cup Mayonnaise
0.25 cup Sour cream or Greek yogurt
1-2 tbsp Adobo sauce from chipotle peppers
1 Lime, juiced
1 large Mango, diced
0.25 cup Red bell pepper, finely diced
1 Jalapeño, minced (optional)
Directions
- Pat fish fillets dry. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub mixture evenly over the fish.
- To grill: Preheat grill to medium-high. Brush fish with olive oil. Grill for 3-4 minutes per side, until flaky. To bake: Preheat oven to 400°F (200°C). Place fish on a baking sheet. Bake for 10-12 minutes until cooked through.
- For the slaw: In a bowl, combine shredded cabbage, sliced red onion, and half of the chopped cilantro. Toss gently.
- For the spicy fish taco sauce: Whisk together mayonnaise, sour cream, adobo sauce, and lime juice until smooth and creamy. Adjust adobo sauce for desired spice level.
- For the mango salsa: Combine diced mango, red bell pepper, minced jalapeño (if using), and remaining cilantro. Squeeze fresh lime juice over the top.
- Warm tortillas in a dry skillet, microwave, or oven until pliable. Flake the cooked fish into bite-sized pieces.
- Assemble tacos: Layer warm tortillas with slaw, flaky fish, a generous drizzle of spicy sauce, and a spoonful of vibrant mango salsa. Serve immediately and enjoy the amazing flavors.
Notes
- Chef’s Secret: For extra crispy baked fish, lightly dredge fillets in a mix of cornstarch and seasonings before baking. This creates a delicate, crunchy crust.
- Storage: Store leftover cooked fish and sauces separately in airtight containers in the refrigerator for up to 2-3 days. Reheat fish gently for best results.
- Substitution: Instead of white fish, try shrimp or even firm tofu for a vegetarian option. For the slaw, use purple cabbage for a pop of color.
These incredible fish taco recipes promise a delightful culinary journey, whether you prefer them grilled or baked. The perfect balance of tender fish, crisp slaw, bright mango salsa, and a kick of spicy sauce creates an unforgettable meal. This dish is not just food; it’s an experience, brimming with fresh flavors and textures that tantalize the senses.
If you’re looking to explore more seafood delights, consider diving into our guide on best ceviche recipes for refreshing alternatives or learn about best flavorful salmon recipes if you enjoy other types of fish. For those who can’t get enough of tacos, don’t miss our best ground beef taco recipe for another classic. For more inspiration, explore a fantastic recipe for Baja Fish Tacos, or perhaps delve into the rich history and variations of fish tacos on Wikipedia. You can also find additional tips on creating perfect fish tacos from BBC Good Food. We hope these recipes bring joy to your kitchen and your plate!
