Fish tacos are easy to make and are healthy and delicious because they are topped with colorful vegetables. You can cut up the vegetables the day before and store them in individual containers to make prep time easy. You can also prepare the pico de gallo ahead of time to let the flavors meld.
White Fish
You can use your favorite white fish for this recipe, although I suggest using fresh cod. It will cook up in about 20 minutes and will lose its translucent appearance to become opaque and flakey when done.
If your fish fillet has a long thin tail, tuck it underneath the fish, as shown in the photo below. This will help keep the fish filet about the same thickness everywhere for even cooking. It also will keep the tail from drying.
Lime Crema
The sauce for these tacos is so easy to make. Just stir all the ingredients together and chill. It has a subtle spicy taste from sriracha and sweet chili sauce. Onion and garlic powder add a little flavor too. But the most prominent taste is from the lime juice. The longer you let the sauce chill, the better this lime crema tastes.
Avocados
Can you slice avocados ahead of time?
The pretty green of avocados is appetizing as long as it stays green. To keep an avocado from turning brown, cut it and immediately coat it with lime (or lemon) juice by spraying or brushing it. The acid in the lime juice keeps the avocado from oxidizing and becoming discolored. Store the avocado in an airtight container in the refrigerator, and it will stay green for a day or two. So yes, you can peel and slice an avocado ahead of when you plan to use it!
Assembling Tacos
Add the fish first to the flour tortilla and then add lime crema, chopped vegetables, and pico de gallo. I prefer to fill the tortilla in this order so I have plenty of room for the fish. If you add the vegetables first, you can fill up the flour tortilla shell and have no room for the fish. A fun way to serve these tacos is to set up a self-serve bar so guests can add toppings they like and leave off ones they don’t.
Taco Stands
It is worthwhile to invest in stands to hold your tacos. Usually, they are flippable and hold 3 tacos on one side and 2 on the other side. If you do not have taco stands, try propping them with limes or lemons. Enjoy!
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 3 Roma tomatoes, seeded and chopped
- 1/2 cup sweet onion, chopped
- 1 jalapeno minced with membranes & seeds removed
- 1 lime, juiced
- 1/3 cup cilantro, chopped
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice (about 1 small lime)
- 2 teaspoons sriracha hot chili sauce
- 1 teaspoon sweet chili sauce
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 1/4 pounds white fish fillet (cod used in this recipe)
- red pepper, ground
- salt
- black pepper
- cooking spray or cooking oil
- 1 tablespoon butter
- 1/2 cup corn, toasted (may use fresh, canned, or frozen corn)
- 1 tablespoon butter
- (6) 6-inch flour tortillas
- 1 cup purple cabbage, shredded
- 1 cup iceberg lettuce, shredded
- 2-3 green onions, chopped
- 3 tablespoons cilantro, chopped
- 1/2 avocado, sliced (sprinkle with lemon juice to prevent browning)
Ingredients
Pico de Gallo
Lime Crema
Fish
Tacos & Toppings
|
Rate this recipe!
|
- Add tomatoes, onion, jalapeno, lime juice, cilantro, and salt. Stir. Let marinate for 30 minutes.
- Stir together the mayonnaise, sour cream, lime juice, hot and sweet chili sauces, onion powder, and garlic powder until well mixed. Place in the refrigerator.
- Preheat the oven to 375 degrees F.
- Coat the bottom of a baking dish with cooking spray or brush with cooking oil. Place the fish in the baking dish. Sprinkle with red pepper, salt, and black pepper. Cut the butter into small pieces and place on top of the fish. Bake for 20 minutes or until the fish is flakey and no longer opaque. (Fish should be cooked to an internal temperature of 145 degrees F.)
- In a skillet, melt a tablespoon of butter and add fresh or frozen corn. Stir on medium heat until the corn is cooked and starting to toast. Remove from the heat.
- In a non-stick skillet, heat tortilla shells one at a time for a few seconds until starting to toast. Remove from the heat and gently fold in half.
- Place chunks of fish, lime crema, pico de gallo, corn, cabbage, lettuce, green onions, cilantro, and avocado in the folded tortilla shells. Serve immediately.
When baking fish, tuck any tail pieces underneath the fish so they don't cook too quickly and dry out.