Fish Tacos: Difference between revisions
From McGough's Recipes
mNo edit summary |
m (Text replacement - "|1000px|center]]" to "|2000px|center]]") |
||
Line 1: | Line 1: | ||
<span class="nomobile">[[File:Easy Fish Tacos.mp4| | <span class="nomobile">[[File:Easy Fish Tacos.mp4|2000px|center]]</span> | ||
[[File:BFV13127 FishTacos-ThumbTextless1080.jpg|600px|right]] | [[File:BFV13127 FishTacos-ThumbTextless1080.jpg|600px|right]] | ||
{| class="wikitable" | {| class="wikitable" |
Latest revision as of 00:40, 27 October 2023
Prep | Cook | Servings | |
---|---|---|---|
10 Min | 15 Min | 25 Min | 8 |
Ingredients
Cabbage Slaw
- 3 cups green cabbage, shredded
- ½ cup red onion, diced
- 1 cup sour cream
- 1 lime, juiced
- ¼ teaspoon salt
Tacos
- 4 tilapia fillets
- ¼ teaspoon cayenne pepper, ground
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 corn tortillas
Garnish
- cilantro, to taste
- lime, to taste
Preparation
- In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
- In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
- Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
- Using a fork, break apart the fillets into bite-size pieces.
- Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
- Garnish with cilantro and lime juice.
- Enjoy!