Easy Fresh Fish Tacos

Fish tacos are great because you can roll anything into them that you have laying around. Don’t have an avocado? Use sour cream. Don’t have sour cream? Use yogurt. No slaw? Chop up any veggies you have. Get it? Use any fish, any veg and any spread. It’s really that easy. I just love to make them and we make a whole bunch of different kinds of tacos every week.

This week, I decided to make fish tacos since the cod looked good in the farmers market. They are by far my favorite type of tacos to make and eat and these are my favorite way to make them. While I’ve made them with crispy (fried) fish in the past, I prefer this method as the fish has so much more flavor. I topped it with our coleslaw mix, but use lime instead of the normal mayo mixture. It made them perfect for a taco!

What’s your favorite type of taco? let me know in the comments below! Happy cooking!

Easy Fresh Fish Tacos

Servings: 4
Time: 20 minutes
Difficulty: easy
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Ingredients

1/2 green cabbage, chopped or sliced thin
3 large carrots, peeled and chopped or shredded
1/2 red onion, chopped or shredded
2 limes, divided
Kosher salt, to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon paprika
2 extra large white fish fillets (I used cod)
1 tablespoon olive oil
8 small corn or wheat tortilla wraps
2 large tomatoes, chopped
1 large avocados, sliced
Sour cream, to serve
Small bunch cilantro, chopped

Directions

In a small bowl, chop or slice the cabbage, carrot and red onion. Squeeze the juice from half a lime over the cabbage and season with a little salt.
Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the slaw.
Heat a pan over high heat and add 1 tablespoon olive oil, place the fish fillets in the pan and cook the fish until it flakes, about 4-5 minutes per side.
If you have a gas stove, warm the tortillas directly over the flames with a pair of tongs for a charred finish. If not, just warm them in a pan over medium heat. Prior to serving, chop the tomatoes into small pieces. Remove the pit of the avocado and scoop out the soft inside and slice.
To serve, spread a little sour cream over each warm tortilla, top with fish, a handful of slaw, some tomatoes, a few slices of avocado and cilantro. Serve immediately and enjoy!