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Tacos are one of my favorite foods, especially fish ones. I love the flavor, which usually includes plenty of spice and lime, and how quickly they come together. In about 30 minutes I can have a complete meal on the table to feed my hungry family. Sometimes I make my own version, but I also like these Quick Fish Tacos—which are highly rated by Allrecipes community members and include a creamy, crunchy cabbage slaw. Here’s how to make them.
What Are Quick Fish Tacos
The recipe, submitted by Hugh Pastoriza, starts with preparing the dressing for the cabbage slaw. To make it, you combine sour cream with lime juice and salt and pepper. Reserve a bit for serving, then add shredded cabbage, minced jalapeño, and green onions and toss to combine.
Next, cook the fish. Pastoriza uses my favorite pan-frying technique, which keeps the fish moist on the inside but creates a delicious golden exterior. He also adds half of a jalapeño to the pan, cut side-down, to impart spicy heat to the fish as it cooks. After a quick five-minute trip in the pan, the fish is done and ready to serve in warmed tortillas with the cabbage slaw, cilantro, and reserved sour cream.
Easy Quick Fish Tacos Variations
- The recipe’s simplicity is what makes it great, but sometimes I like to add a bit more flavor. One way I do that is by adding some spice, combining 1/2 teaspoon of ground cumin, 1/4 teaspoon paprika, and 1/8 teaspoon of cayenne pepper or chipotle seasoning, and sprinkling that over the fish. You can also make your own using this top-rated recipe.
- If I’m after a crispier exterior, I’ll pat the fish dry with paper towels, season it all over, then dust lightly with flour before cooking.
- Avocado is always a part of my tacos, and I’ll usually add that as well, by either slicing it or turning it into a spicy guacamole.
- Since my family loves heat, I almost always serve the tacos with hot sauce, often Cholula, but we’re not picky.
What to Serve with Quick Fish Tacos
The other great thing about this recipe is that there are many ways you can enjoy it. For example, I’ve added the fish to the top of crunchy corn tostadas and topped them with slaw and crumbly Cotija cheese. It’s also delicious with the fish as the main item paired with cilantro rice and homemade black beans. I’ve also served the fish on top of lettuce for a delicious salad topped with corn tortilla chips and sliced avocado, using the sour cream-lime mixture as dressing. It’s easy to understand why this versatile recipe has 200-plus 4.6-star ratings.
Get the Recipe
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