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Easy Fish Tacos

Easy Fish Tacos bring bright, fresh flavors to a fast weeknight meal, pairing flaky white fish with crisp shredded cabbage and a creamy sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 lb white fish (cod, tilapia, or similar), cut into taco-sized pieces Look for firm flesh, mild smell, and bright, moist surface.
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • Oil for cooking (vegetable or olive oil) Use a nonstick or well-seasoned skillet.
For the Tacos
  • 2 cups shredded cabbage (green or purple) Choose tight heads with crisp leaves. Shred just before serving.
  • 8 small tortillas (corn or flour) Fresh tortillas tear less and taste better.
  • 1/2 cup creamy fish taco sauce (store-bought or homemade) Use a dairy-free mayo for dairy-free version.
  • 1 limem cut into wedges Fresh lime brightens the flavors.
  • Fresh cilantro the optional chopped

Method
 

Preparation
  1. Start with clean, dry fish. Season simply with chili powder, cumin, salt, and pepper.
  2. Warm the tortillas separately until soft.
Cooking
  1. Cook the fish in a hot skillet, medium heat, to develop a touch of color until flaky.
  2. Avoid overcooking; small pieces take 3–4 minutes per side, thicker fillets 5–7 minutes.
Assembly
  1. Assemble the tacos. Place fish on the tortilla, add shredded cabbage, drizzle with sauce, and finish with lime and cilantro.
Serving
  1. Serve immediately with lime wedges and additional sauce on the side.

Notes

Pat fish dry to help seasoning stick for a better sear. Don’t overcrowd the pan while cooking.