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Fish Tacos with Jalapeño Lime Sauce
Crispy Fish Tacos served with a delicious jalapeño lime sauce.
Course
Main Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
436
kcal
Author
Leigh Anne Wilkes
Ingredients
1/2
tsp
kosher salt
1/2
tsp
cumin
1/4
tsp
smoked paprika
1/8
tsp
cayenne pepper
1
lb.
cod or tilapia or 4 4 oz. fillets
2
Tbsp
olive oil
Jalapeno Lime Sauce
1/4
cup
sour cream
2
Tbsp
mayonnaise
1
Tbsp
fresh lime juice
about 1/2 large lime
1
Tbsp
minced fresh cilantro
1
tsp
finely minced jalapeno
1/8
tsp
kosher salt
Garnish
8
corn or flour tortillas
1
cup
finely shredded red or napa cabbage
fresh cilantro
chopped
1
large lime
cut into wedges
Instructions
In a small dish, stir together the salt, cumin, paprika and pepper.
Sprinkle the fish on both sides with the mixture.
Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
Slide a thin spatula under the fish and flip.
Continue cooking for 2-3 minutes.
Fish is done when it is opaque and flakes easily with a fork.
Remove the cooked fish to a plate.
Use two forks to flake it apart gently, leavingh plenty of bite size pieces.
Jalapeno Lime Sauce
Make while fish is cooking or ahead of time and refrigerate. Stir together the all sauce ingredients and set aside.
To serve, place a scoop of fish on each tortilla. Top with the cabbage and drizzle with sauce.
Sprinkle with cilantro.
Serve with lime wedges on the side.
Nutrition
Calories:
436
kcal
|
Carbohydrates:
33
g
|
Protein:
28
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
67
mg
|
Sodium:
897
mg
|
Potassium:
523
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
435
IU
|
Vitamin C:
14
mg
|
Calcium:
105
mg
|
Iron:
3
mg