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Several freshly prepared fish tacos with various toppings arranged on a platter.

Quick way to grow Fish Tacos

This recipe provides a quick and easy way to prepare delicious fish tacos that are perfect for a weeknight meal or a casual gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 8 corn or flour tortillas
  • 2 cups cabbage, shredded
  • 1 lime
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup salsa
  • 1 avocado, sliced
For the crema
  • 0.5 cup sour cream
  • 1 tbsp lime juice
  • 0.25 tsp chipotle powder optional

Equipment

  • paper towels
  • medium bowl
  • large non-stick skillet
  • small bowl
  • knife
  • cutting board

Method
 

Fish Preparation
  1. Pat the fish fillets dry with a paper towel, then cut them into 1-inch wide strips.
  2. In a medium bowl, toss the fish strips with taco seasoning and olive oil until evenly coated.
Cooking the Fish
  1. Heat a large non-stick skillet over medium-high heat.
  2. Add the fish to the hot skillet and cook for 3-4 minutes per side, or until cooked through and flaky.
Warm Tortillas and Prepare Toppings
  1. While the fish is cooking, warm the tortillas according to package instructions.
  2. In a small bowl, combine the sour cream (or Greek yogurt) with the juice of half a lime to make a simple crema.
  3. Prepare your desired toppings such as shredded cabbage, salsa, and sliced avocado.
Assemble Tacos
  1. Assemble the tacos by placing a few pieces of cooked fish in each warm tortilla.
  2. Top with shredded cabbage, a drizzle of the lime crema, salsa, and sliced avocado.
  3. Serve immediately with extra lime wedges on the side.

Notes

For extra flavor, marinate the fish in taco seasoning and lime juice for 15-30 minutes before cooking. You can also add a squeeze of lime juice directly to the fish after cooking for a burst of freshness.