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Easy Fish Tacos With Spicy Sauce

These simple flavorful quick-cooking fish tacos are just what you intend to make on a busy weeknight. A flaky white fish like cod or halibut is most effective here. The fillets get yourself a dry rub with a spice mixture of ground cumin, paprika, cayenne pepper, and salt before getting pan-seared until they get yourself a deep, flavorful crust. Place the flaky hunks of fish over warm charred tortillas (we prefer corn tortillas, but flour tortillas work too) and top with a crunchy shredded slaw thats dressed up in fresh lime juice and essential olive oil. Drizzle everything with the three-ingredient spicy fish taco sauce (a variety of sour cream, garlic-chili hot sauce, and much more lime juice), which may be dialed up in heat to your taste.

And when you forgot the tortillas? Serve the spiced fish fillets over rice with a side of black beans and a lot of fresh cilantro for easy and simple Mexican-inspired fish non-tacos ever.

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Ingredients

4 servings

Sauce

1

cup sour cream or plain whole-milk Greek yogurt

2

Tbsp. sriracha

1

Tbsp. fresh lime juice

1

tsp. Diamond Crystal or tsp. Morton kosher salt

tsp. sugar

Tacos and assembly

small head of cabbage, thinly sliced

2

Tbsp. fresh lime juice

3

Tbsp. extra-virgin essential olive oil, divided

3

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided

1

Tbsp. ground cumin

1

Tbsp. paprika

tsp. cayenne pepper

1

lb. skinless, boneless cod or halibut fillets

Warm small corn tortillas, thinly sliced red onion, thinly sliced jalapeo, cilantro leaves with tender stems, and lime wedges (for serving)

Preparation

Sauce

Step one 1

Whisk 1 cup sour cream or plain whole-milk Greek yogurt, 2 Tbsp. sriracha, 1 Tbsp. fresh lime juice, 1 tsp. Diamond Crystal or tsp. Morton kosher salt, tsp. sugar, and 2 Tbsp. water in a little bowl to mix. Cover and chill sauce until prepared to use.

Do ahead: Sauce could be made one day ahead. Keep chilled.

Tacos and assembly

Step two 2

Toss small head of cabbage, thinly sliced, 2 Tbsp. fresh lime juice, 1 Tbsp. extra-virgin essential olive oil, and 1 tsp. Diamond Crystal or tsp. Morton kosher salt in a medium bowl to mix. Set slaw aside.

Step three 3

Mix 1 Tbsp. ground cumin, 1 Tbsp. paprika, tsp. cayenne pepper, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a little bowl to mix.

Step 4

Place 1 lb. skinless, boneless cod or halibut fillets on a little baking sheet or plate and sprinkle spice mix to coat. Drizzle remaining 2 Tbsp. extra-virgin essential olive oil over fish and rub together with your hands so a light paste forms on fish without dry spots.

Step 5

Heat a dry nonstick skillet over medium-high. Cook fish, gently turning over with a fish spatula halfway through, until golden and flesh is opaque and flakes easily with a fork, about 12 minutes total. Remove from heat.

Step 6

To serve, top warm small corn tortillas with bits of fish and reserved slaw. Top with thinly sliced red onion, thinly sliced jalapeo, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.

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