Fish Tacos
Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.2 lb / 600g firm white fish fillets ((Note 1))
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder ((Note 2))
- 1 tbsp canned jalapeno (, finely chopped)
- 1/4 cup cilantro / coriander (, finely chopped)
- 2 garlic cloves (, minced)
- 3 tbsp olive oil
- Salt and pepper
- 4 cups red cabbage (, finely shredded)
- 3 green onion stems (, finely sliced on the diagonal)
- 2 tbsp red wine vinegar ((or white wine vinegar, cider vinegar))
- 1/2 tsp salt
- 3/4 cup sour cream ((or yogurt))
- 2 - 3 tbsp sriracha (, adjust to taste (Note 3))
- 1 tbsp olive oil
- 12 small tortillas ((corn or flour), warmed)
- lime wedges
- coriander/cilantro leaves
Instructions
- 1
Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- 2
Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- 3
Pink Sauce: Mix to combine.
- 4
Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- 5
Remove fish onto plate then flake into large pieces.
- 6
To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!