- Firm fish fillets 2 pieces or 200g boneless and skinless
- Lime juice 4 tbsps, divided
- Olive oil 2 tbsps, divided
- Cloves Garlic 4, minced
- Cumin powder ¼ tsp
- Salt ½ tsp, divided • 1 kcal
- Black pepper powder ½ tsp, divided
- Red cabbage ½ medium head, thinly sliced
- Red onion ½ medium, thinly sliced
- Fresh cilantro ¼ cup, roughly chopped
- Tortillas or taco shells 4 small
- Optional tomato ketchup, salsa, hot sauce, sour cream
The fish taco is a delight to prepare and eat! A lovely and simple fish preparation with many refreshing flavors is how I’d like to introduce this recipe to you.
You may use any leftover seafood in this recipe as well. Just toss up the perfect crunchy slaw to accompany it with the grilled fish and warm tortilla, roll everything together, smoother in the sauce of your choice and you are good to bite into the perfect lunch quick fix!
If planning a party or a picnic, you may store the grilled fish wrapped in tortillas separately and slaw in another box. Just layer it up before serving and you have one quick recipe ready to be served.
Place the fish filet in a large bowl and add 2 tablespoons of lime juice, 1 tablespoon olive oil, garlic, cumin, ¼ teaspoon salt, ¼ teaspoon black pepper powder to it. Rub the fish with the marinade nicely and keep it aside covered.
Meanwhile, add red cabbage, sliced onion, chopped cilantro to another large bowl and drizzle the remaining olive oil, lime juice, salt and black pepper powder over it. Toss everything well so that the marinade covers the vegetable nicely. Cover the slaw and keep it in the refrigerator.
Warm the tortillas both side and keep them aside covered. In a large non stick pan cook the marinating fish on medium flame until it is brown on both sides and no more pink at the center.
Now place the tortillas on a clean surface. Divide the fish in to four equal parts and place each fish segment over the warm tortilla. Top the fish with cold slaw, hot sauce, sour cream, fold it, serve and enjoy!
Clean the fish nicely before you start marinating it. You may marinate the fish for about 30 minutes in the refrigerator to get an even more flavorful taco. Flour tortilla, corn tortilla or taco shell, you may use any of these for this recipe. This dish goes nicely with or without salsa topping. In case you wish to top it with salsa then go for fresh salsa instead of the store bought variety.
Nutritional information (per serving): 258 Calories, 11.3g Total fat (2.3g Saturated fat, 1g Polyunsaturated fat, 6.2g Monounsaturated fat), 22.5mg Cholesterol, 498.6mg Sodium, 364.9mg Potassium, 28g Total carbohydrates (3.8g Dietary fiber, 5.2g Sugars), 11.2g Protein