fish tacos
This easy and delicious family recipe makes the perfect weeknight dinner. Fresh white fish is seasoned with fajita spices and grilled, then added to a warm corn tortilla and topped with a creamy coleslaw and your favorite toppings. So flavorful to eat and ready in minutes!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound fresh white fish skinned and deboned
- 1 whole lime zested and juiced
- 1 packet fajita seasoning mix 1.25 oz packet
- 1 tablespoon avocado oil
- 12 count corn tortillas
- 3 cup tri-color coleslaw mix
- 0.25 cup cilantro lime sauce
- 1 medium avocado sliced, for topping
- 0.5 cup queso fresco crumbled, for topping
- 0.25 cup cilantro minced, for topping
- 0.5 cup onions chopped, for topping
- 1 cup pico de gallo for topping
Instructions
Preparation Steps
- Cut the fish into 4-6 inch filets and then pat the fish dry with clean paper towel.
- Sprinkle each fish filet with the lime zest and lime juice on both sides, and then pat the fajita seasoning mix into the fish on both sides.
- Heat your grill, greasing it well with the avocado oil.
- Once the grill is fully heated, place the fish on it and cook for 5 to 8 minutes on each side or until the internal temperature reaches 140-145℉. When you flip the fish, make sure to add more oil to the grill so the fish won't stick.
- While the fish is grilling, heat the tortillas on the grill or in a microwave until soft.
- Mix the coleslaw and cilantro lime sauce in a medium-sized mixing bowl until combined.
- When the fish is cooked, assemble the tacos by placing a stack of two tortillas on a plate and a filet of cooked fish across the top of them.
- Top with a large scoop of coleslaw, fold and repeat with the remaining tortillas and fish.
- Serve topped with your choice of extra toppings.
Notes
These fish tacos are incredibly versatile. Feel free to customize with your favorite toppings like fresh salsa, sour cream, or a squeeze of extra lime juice.