Planning a little Cinco de Mayo dinner at home this weekend? How about some fish tacos? If you’ve never had them, don’t be scared. They are not as weird as they may sound. If you have had them, well then, you know what I’m talking about, right?
I make awesome fish tacos, if I do say so myself: lightly spiced, pan-seared fish and a crispy cabbage slaw wrapped in a corn tortilla. Me gusto!
Want to be an awesome fish taco maker too? The recipe is near and dear to my heart: it was one of the first ones I ever made up. It is highly adjustable. Feel free to use more or less spices.
- 2-3 filets mild white fish, I generally use tilapia
- olive oil
- garlic salt
- cayenne pepper
- lime juice
- ¼ head cabbage, sliced
- 2 stalks green onion, chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- Pat fish dry.
- Mix together 1 tsp cumin, ½ tsp garlic salt, pinch cayenne pepper, and ½ tsp salt. Generously sprinkle over fish.
- Heat 1 tsp olive-oil in pan on medium-high. Add fish and cook until flaky, about 4 minutes per side.
- Remove from pan and set aside.
- Mix mayo and sour cream. Add 1 tsp cumin, ½ tsp garlic salt, pinch of cayenne pepper, and 1 tsp lime juice. Stir together.
- Toss dressing over cabbage and onion.
- Assemble tacos: place a portion of fish and cabbage slaw on warmed corn tortillas.