This quick and delicious fish tortilla recipe is the perfect quick lunch or dinner.
Experienced fillets are baked, peeled and stuffed into tortillas with your favorite toppings and wool taco sauce.
- smell: Baked instead of deep-fried, these fish tacos are fresh and delicious, mild white fish and simple homemade rubs. We love serving these in the simple taco sauce below.
- difficulty: The resort tacos all require simple toppings and a little oven time.
- technology: The fish is grilled until flaky, but can also be grilled.
- Swap: Any white fish can be used in this recipe.
- Tips for saving time: Homemade taco seasonings can be replaced with a pack of taco seasonings.
- Leftovers: Further stretch the leftovers by making fish taco bowls!
Fish Taco Ingredient Tips
- fish: I use cod in this recipe, but any white fish, such as halibut, black line diameter or tilapia, can be used. Frozen fish should be thawed and slapped and dried so that the seasoning will stick.
- Seasoning: The rubs of these fish tacos are a delicious mixture of chili powder, garlic powder, cumin, chili, salt and pepper. You can also use packaged or homemade taco seasonings.
- Sauce: Fish Taco Sauce is a rich and rich additive that requires little ingredients. Fresh lime juice is recommended.
- Tortillas: Corn or flour tortillas work for fish tortillas, so warm them before filling them to avoid cracking.
change
- seasoning: Season the fillet with black seasoning or cajun flavor.
- Onion Salad: Make cabbage by placing a cup of chopped cabbage, ½ sliced sweet white onion, 2 tablespoons chopped coriander, 1/3 cup sour cream, 2 tablespoons fresh lemon juice and a sow and chopped jalapeno pepper chili Onion color.
How to make fish tacos
- Prepare the fish: Dry the fish and rub with a homemade spice mixture.
- bake: Grilled fish oven (Full recipe below).
- Prepare the toppings: Chopped and prepare the required taco toppings.
- enjoy! Once the fish and toppings are ready, assemble and serve tacos.
Leftovers?
Store the remaining fish from tortillas and other ingredients in a covered container for up to 2 days. In a cold bag, reind the remaining fish on top of the salad or in the microwave and use toppings and loading to build new tacos.
Easier taco recipes
Do you like this fish taco recipe? Leave a comment and rate it below.
Fish Tacos
Tender and brittle, slightly seasoned, these grilled fish tacos are nestled in soft tortillas and sprinkled with creamy fish taco sauce.
Prevent the screen from turning black
Fish Taco Sauce (optional)
Fish Taco Sauce
-
Mix sour cream, mayonnaise, lime, garlic powder, cumin and sriracha in a small bowl (if made) and refrigerate until served.
Seasoning rub
-
In a small bowl, combine chili powder, chili powder, oregano, cumin, garlic powder, onion powder, black pepper and salt.
-
Dry the fillets with paper towel and drizzle with olive oil. Rub seasoning on all sides of the fish.
-
Bake on edge baking sheet for 10-15 minutes* or until flakes and heat to 145°F.
-
Heat the tortillas according to the packaging direction.
-
Use a fork to break the fish into large chunks. Divide the fish pieces into tortillas and add toppings as needed.
Cabbage onion salad: Combine 1 cup chopped cabbage, ½ sweet white onion, sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lemon juice and 1 portion of jalapeno jam and chopped.
Pay close attention to your fish. Thin fish will cook faster.
The remaining fish can be refrigerated for 2 days. The fish should be stored separately from the tortillas and reheated.
Nutritional information includes 1 fish taco in tortillas. Toppings are not included in nutrition information.
Caliba: 163 | | carbohydrate: 27G | | protein: 3G | | Fat: 5G | | sodium: 348Milligram | | Potassium: 174Milligram | | fiber: 4G | | sugar: 1G | | Vitamin A: 875IU | | Vitamin C: 4.9Milligram | | calcium: 62Milligram | | iron: 1.6Milligram
The nutritional information provided is an estimated value, and it will be different according to the cooking methods and brands of the ingredients used.
course Dinner, fish, lunch, main course
gourmet food American, MexicanT Spentwithpennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Strictly prohibit the complete recipe copy and/or paste to any social media. Please check my photo use strategy here.
