Healthy Fish Tacos
-
- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
For years my friends had tried to convince me to try fish tacos. While I lived in Florida there were two places I went for Mexican cuisine, Baja Fresh Mexican Grill and Rocco’s Tacos. I just couldn’t imagine this combination would be very good not to mention I have some Mexican dishes that when I am out for dinner I would much more prefer. The first time I decided to try fish tacos was when I made them myself. I do not make them often but I am a fish taco lover. If you never had it try it, you won’t be sorry.
Try my Chipotle Yogurt Sauce recipe for on top!!
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Ingredients
- 1lb haddock, cod, mahi mahi or talapia cut into 3oz pieces
- 1 cup all purpose flour
- 1/2 cup purple cabbage shredded
- 1 cob corn cut from cob and pan seared
- 1 avocado halved and cut into 1/4" slices
- 1/2 lime juiced
- 1 vine ripe tomato seeded and chopped
- 1/4 cup fresh cilantro
- 1 tablespoon butter plus 1 teaspoon for corn
- 1/4 cup grape seed oil
- Salt and pepper
- 4-6 8oz flour tortillas
- Chipotle Yogurt Sauce (See recipe here->
Instructions
- 1. Season fish both sides with sea salt and pepper
- 2. Combine flour with a pinch of salt, pepper and fold
- 3. Heat a large nonstick fry pan over medium high heat adding oil and butter
- 4. Dip each piece of fish in flour to lightly dust
- 5. Meanwhile in a large cast iron skillet turned on high add a teaspoon of butter or grape seed oil
- 6. Add corn and sauté until parts start to turn charred, transfer to a small bowl and hold
- 7. Fry each piece of fish for 4-min, turn squeezing a hint of lime on fish coking for another 4-minutes or until done transferring to a plate and tent with tin foil to keep warm
- 8. Using the same cast iron pan used for corn, turn to medium high placing tortillas in pan one at a time to get slightly toasted, about 30-seconds to 1-minute per side, transfer to a plate and hold
- 9. Place one 3-oz fillet on a flour tortilla and dress with cabbage, avocado, tomato, corn, cilantro and drizzle chipotle yogurt sauce over top
- 10. *NOTE: If using a smaller pan to fry fish, use smaller quantities of oil and butter being careful to only coat the pan as you do not want your fish to be oily
- Servings : 4-6
- Ready in : 30
- Course : Entrée
- Recipe Type : Healthy Recipes, Seafood
Instructions
- 1. Season fish both sides with sea salt and pepper
- 2. Combine flour with a pinch of salt, pepper and fold
- 3. Heat a large nonstick fry pan over medium high heat adding oil and butter
- 4. Dip each piece of fish in flour to lightly dust
- 5. Meanwhile in a large cast iron skillet turned on high add a teaspoon of butter or grape seed oil
- 6. Add corn and sauté until parts start to turn charred, transfer to a small bowl and hold
- 7. Fry each piece of fish for 4-min, turn squeezing a hint of lime on fish coking for another 4-minutes or until done transferring to a plate and tent with tin foil to keep warm
- 8. Using the same cast iron pan used for corn, turn to medium high placing tortillas in pan one at a time to get slightly toasted, about 30-seconds to 1-minute per side, transfer to a plate and hold
- 9. Place one 3-oz fillet on a flour tortilla and dress with cabbage, avocado, tomato, corn, cilantro and drizzle chipotle yogurt sauce over top
- 10. *NOTE: If using a smaller pan to fry fish, use smaller quantities of oil and butter being careful to only coat the pan as you do not want your fish to be oily
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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