Looking for a simple, light, and easy fish taco recipe? Here it is! Use your favorite white fish, marinade a day ahead or just before you cook it, and serve with the delicious cabbage salad.
Fish Ingredients:
1 pound flaky white fish fillets, such as haddock, halibut or cod (I used Cod)
1 lime, zested and juiced
1/2 teaspoon pimento or paprika
2 cloves garlic, smashed
1/4 cup canola, vegetable oil, or olive oil
Kosher salt
Cabbage Salad Ingredients:
1/2 head savoy cabbage, shredded or 1 bag (10 oz.) Angel Hair Cole Slaw finely shredded green cabbage
3 scallions, sliced thinly
1 jalapeno, minced with seeds removed
1/4 white vinegar
2 tablespoons honey (clover)
1/4 cup canola oil or olive oil
Kosher salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced
Directions —
Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, paprika, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
Cabbage:
Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
To cook and assemble:
Preheat the oven to 350 degrees F. Wrap the tortillas in foil or heat in a pan.
Put the fish strips on a foil or parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes. Don’t overcook. You want it to be flaky but cooked throughout.
While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.
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