Description
This fish tacos recipe is exactly what the title of the cookbook implies: it’s both fast and it is undeniably fabulous. I’m kicking myself for waiting so long to make a fish tacos recipe at home!
Ingredients
Scale
- PICO DE GALLO
- 1 medium tomato (about 1/2 pound), seeded and diced
- 1/2 cup diced white onion
- 1/2 serrano or jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Pinch of salt
- FISH
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 pound white fish (such as cod, rockfish, or tilapia), cut into 1- to 2-inch chunks
- 2 to 3 tablespoons butter or olive oil
- 1 lime, halved
- Warm whole-grain corn or flour tortillas, for serving
Instructions
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate.
- Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat.
- Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish).
- Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness).
- Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: dinner
Nutrition
- Calories: 276
- Sugar: 1.5g
- Sodium: 486mg
- Fat: 9.5g
- Carbohydrates: 24.75g
- Protein: 25g