Get ready to transform your dinner routine with these mouthwatering Mexican-inspired fish tacos that are about to become your new obsession! Imagine perfectly seasoned white fish, crispy cabbage, creamy avocado, and zesty pico de gallo all wrapped in a warm corn tortilla - this isn't just a meal, it's a flavor explosion that will transport you straight to the sunny beaches of Mexico. In just 30 minutes, you'll create a restaurant-quality dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound white fish fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup pico de gallo
Instructions
- Begin by gathering all your ingredients: 1 pound of white fish fillets, 1 tablespoon of olive oil, 1 teaspoon of chili powder, salt, pepper, 8 corn tortillas, 1 cup of shredded cabbage, 1 avocado (sliced), and 1 cup of pico de gallo.
- In a small bowl, combine the olive oil, chili powder, salt, and pepper. Mix well to create a marinade for the fish.
- Place the white fish fillets in a shallow dish and pour the marinade over them. Ensure that the fish is evenly coated. Allow it to marinate for about 10 minutes to absorb the flavors.
- While the fish is marinating, prepare the pico de gallo if you haven't done so already. Combine diced tomatoes, onions, jalapeños, cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
- Heat a non-stick skillet over medium-high heat. Once hot, add the marinated fish fillets to the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- While the fish is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
- Once the fish is cooked, remove it from the skillet and let it rest for a minute. Then, use a fork to flake the fish into bite-sized pieces.
- To assemble the tacos, take a warm corn tortilla and add a generous amount of shredded cabbage as the base.
- Top the cabbage with the flaked fish, followed by a few slices of avocado.
- Finally, spoon a generous amount of pico de gallo over the top of the fish and avocado.
- Repeat the assembly process for the remaining tortillas and ingredients.
- Serve the fish tacos immediately with lime wedges on the side for extra flavor. Enjoy your delicious homemade fish tacos with pico de gallo!
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand cooking without falling apart.
- Marinate for Maximum Flavor: Don't skip the marinating step - even 10 minutes helps the fish absorb those delicious spices.
- Get Your Skillet Hot: A medium-high heat ensures a nice sear on the fish without overcooking.
- Warm Tortillas Properly: Heating tortillas brings out their flavor and makes them more pliable. A quick 30-second toast in a dry skillet works wonders.
- Fresh is Best: Use fresh pico de gallo and ripe avocado for the most vibrant flavors.
- Don't Overcrowd: Cook fish in batches if needed to ensure each piece gets a perfect golden crust.
- Serve Immediately: These tacos are best enjoyed hot and fresh, so time your preparation carefully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 55mg
