Kitchen Equipment Needed
Before you dive into preparing these delectable Fish Tacos, make sure you have the following kitchen equipment on hand:
- Non-stick skillet or grill pan
- Mixing bowls
- Sharp knife
- Cutting board
- Tongs or spatula
- Serving platter or plate
Recipe Ingredients
For the fish filling:
- 1 lb white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the taco assembly:
- 8 small flour or corn tortillas
- Shredded cabbage or lettuce
- Sliced avocado
- Salsa fresca or pico de gallo
- Lime wedges
- Fresh cilantro leaves
Recipe Directions
- Begin by seasoning the fish fillets with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a non-stick skillet or grill pan over medium-high heat.
- Cook the fish fillets for 3-4 minutes on each side, or until they are cooked through and flaky.
- Once cooked, transfer the fish to a cutting board and flake it into bite-sized pieces using a fork.
- Warm the tortillas in the skillet for 30 seconds on each side.
- To assemble the tacos, place a spoonful of shredded cabbage or lettuce on each tortilla, followed by a portion of the flaked fish.
- Top with sliced avocado, salsa fresca, a squeeze of lime juice, and fresh cilantro leaves.
- Serve immediately and enjoy the flavor explosion!
How to Store Leftovers
If you happen to have any leftover Fish Tacos (which is rare, but possible), store them in an airtight container in the refrigerator for up to two days. When ready to enjoy again, simply reheat the tacos in a skillet or microwave until warmed through.
