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Fast Fish Tacos

Fish tacos are pretty easy to find on a lot of restaurant menus, especially here in the Southwest. For a while, I thought that in order to get them, I had to go out to eat . But I figured out how to make them and now my fast fish tacos are a go-to meal when I want a yummy and healthful meal, with minimal effort. Authentic Mexican? Um no. Infinitely better than Taco Bell/Old El Paso/Cancun all-you-can-eat? Si.
Course: Main Course
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free
Keyword: avocado, corn, dairy-free, egg-free, fast, fish & seafood, gluten-free, nut-free, sauces & dips, soup & sandwiches, soy-free, spicy, tacos, tomato, tortilla
Servings: 2 (5-6 tacos)
Author: ness

INGREDIENTS

  • 12 oz firm flesh white fish (cut into 1" pieces (I used seabass for these ones))
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 Tbsp cornstarch or tapioca powder
  • Salt to taste
  • 2 tsp canola oil (plus cooking spray or canola oil for the pan)
  • 1 lime
  • 5 - 6 fresh corn tortillas
  • Mexican hot sauce (optional)
  • Coriander/cilantro leaves for garnish
  • 1 to 2 cups finely sliced purple cabbage

Fresh Guacamole (serves 2)

  • 1 medium ripe Hass avocados
  • 1 Tbsp Spanish onion (finely diced)
  • 1 Tbsp finely minced coriander/cilantro
  • 1 tsp fresh lime juice
  • Pinch of cayenne or chili powder (optional)
  • 1 jalapeno pepper (finely diced (optional))
  • Salt to taste

Pico de Gallo (serves 2)

  • 1 cup diced and de-seeded tomatoes (I used baby plum tomatos)
  • 2 Tbsp Spanish onion (finely diced)
  • 1 jalapeno (de-seeded and finely diced (optional))
  • 1 Tbsp lime juice
  • pinch of sugar
  • Salt to taste

INSTRUCTIONS

Fish Tacos

  • Combine the fish, spices, cornstarch or tapioca powder, salt, and oil in a bowl and toss until fish is evenly coated. Heat a large non stick skillet to medium high heat and coat with cooking spray or canola oil. Add fish pieces to the pan without crowding - the fish should not touch the other pieces or the edge of the pan. Cook for 2 to 3 minutes before flipping. Edges should start to crisp up. Cook for another 2 to 3 minutes until fish is cooked (depends on thickness of the fish). Remove from pan and squeeze fresh lime juice.
  • To heat corn tortillas by microwave, pile tortillas on a plate and cover with a damp but not wet paper towel and heat for 30 - 45 seconds. To heat on stove, spray a skillet with non-stick cookcing spray and warm tortillas until slightly crisp. Assemble and serve with sauces and garnishes of your choice.

Fresh Guacamole (Serves 2)

  • Put all the ingredients into a bowl and mash. Serve chunky or smooth. Serve immediately.

Pico de Gallo (serves 2)

  • Combine all the ingredients in a bowl.
PS - when cutting the jalapeno, de-seed them to reduce the heat factor as most of the heat is in the seeds.  I also removed the white parts and dice the green, which adds flavour without too much heat.  And don't touch a jalapeno and then touch your eyes - your eyes will burn like crazy (trust me, I learned the hard way).  Wear gloves or use a fork when handling jalapenos or any hot peppers.
PPS - I revised the recipe because I've started adding some tapioca powder or cornstarch to the spice mixture to coat the fish before pan-frying.  This gives the fish an amazing lightly crispy coating making these tacos even more delicious.