Fish Tacos
Ingredients
The fish and marinade
-
2
pounds
white fish (tilapia, cod, rockfish, or halibut)
-
¼
cup
olive oil
-
¼
cup
fresh lime juice
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
garlic powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
coarse kosher salt
-
⅛
teaspoon
cayenne pepper
The sauce
-
½
cup
sour cream
-
½
cup
mayonnaise
-
3
tablespoons
fresh lime juice
-
1
teaspoon
sriracha sauce
-
1
teaspoon
garlic powder
Tortillas and toppings
-
12
(6-inch)
corn or flour tortillas
-
to taste
finely shredded cabbage
-
to taste
fresh cilantro
-
to taste
diced avocados
-
to taste
pico de gallo
-
to taste
Cotija or queso fresco cheese
-
to taste
lime wedges
Instructions
- Marinate the fish by mixing olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and cayenne, then coat the fish and refrigerate for 30-45 minutes.
- Prepare the sauce by whisking together sour cream, mayonnaise, lime juice, sriracha, and garlic powder, then refrigerate.
- Chop the toppings while the fish marinates.
- Cook the fish using your preferred method (grill, air fryer, oven, or stovetop) until it flakes easily and is cooked through.
- Assemble the tacos by placing the cooked fish on warmed tortillas and adding the desired toppings and sauce.
Nutrition Facts (estimated)
Servings
12 tacos
Calories
211
Total fat
10g
Total carbohydrates
15g
Total protein
17g
Sodium
337mg
Cholesterol
43mg
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