There's just something about Fish Tacos that make me think summer is close. Especially this recipe which contains tons of fresh flavor and is ideal to enjoy on your back patio. It is sunny and beautiful out here in Columbus, Ohio today. A welcome change after a very cool last few days. Sunday was our first *real* Spring day, but temps dropped again come Monday as they do here in Ohio. Hopefully it'll stay nice through the weekend, and you can enjoy these tacos during!
My dad's coworker specifically requested a white fish taco recipe (hi Pat!), and I love more than anything when I get special requests for dishes. They go to the top of my list of what to create and shoot. Feel free to send me an email or DM any time you have one (or just tell my dad LOL). My very favorite fish taco recipe is adapted from Chrissy Teigen's version who I have a massive girl crush on. You'll want to use a white fish like tilapia for this recipe.
Make a rub by mixing together chili powder, paprika, cumin, red pepper flakes, garlic, salt, pepper and olive oil in a small bowl. Brush fish on both sides.
Heat a large cast-iron skillet (or regular if you don't have cast iron) over medium-high heat. Cook the fish in olive oil, flipping halfway through. Remove to a plate to cool. You can just flake it apart into chunks with a fork.
While your fish is cooking or cooling prepare your sauces. I make Pepper's Hot Green Pepper Sauce from Cravings. It's so spicy and delicious. I also make a spicy mayo and sometimes a wasabi mayo depending on my mood. Most versions (including Chrissy's) call for mayo and Sriracha (or wasabi), but I'm not a huge mayo fan and frequently sub it for Greek yogurt or sour cream. I went with sour cream here, because duh tacos.
You can also use whatever tortilla you like, but corn is the best for these. I heat them up in the oven and usually double up on each taco. I get them just warm enough that they're easy to bend, without becoming crispy. But do what ya like.
And don't forget all your other favorite toppings! Cabbage, radish, tomato, avocado, green onion, lime... I can't believe I'm saying this but these tacos don't really need cheese (and I put cheese on all tacos). If I were to pick a cheese though, crumbled feta would work well.
Top your tortillas with fish.
Veggies...
....more veggies & sauces. Don't forget a squeeze of lime! Enjoy!!
Pairs well with:
If you like this recipe you'll also like:
- 12 corn tortillas
- 1½ - 2 lb white fish (i.e. tilapia)
- 2 cloves garlic, minced
- 2½ tablespoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 4 tablespoon vegetable oil, divided
- ¼ cup Sriracha
- 1 tablespoon wasabi paste
- ¾ cup sour cream, divided
- 4 Serrano peppers
- 6 garlic cloves
- 3 tablespoon fish sauce
- ½ tablespoon brown sugar
- juice and zest of ½ lime
- thinly sliced red cabbage
- one tomato, diced
- radish, thinly sliced
- avocado, sliced
- scallions, chopped
- 1 tablespoon fresh cilantro, chopped
- fresh lime for topping
- feta (optional)
- Mix garlic, chili powder, cumin, paprika, red pepper flakes, salt, pepper and 2 tablespoon olive oil in a small bowl.
- Brush both sides of fish.
- Heat a large cast-iron skillet over medium-high heat.
- Add rest of olive oil and warm.
- Add fish and cook about 3 mins per side.
- Remove to plate to cool then flake with fork.
- Spicy mayo (whisk together Sriracha and ½ cup sour cream in small bowl, set aside)
- Wasabi mayo (whisk together wasabi paste and rest of sour cream in small bowl, set aside)
- Cravings Pepper Sauce (in blend combine Serrano peppers, garlic and ¼ cup water and pulse about 15 times, then blend til smooth. Transfer to a bowl and stir in lime juice, zest, fish sauce and brown sugar)
- Warm corn tortillas in oven.
- Top with fish then toppings (cabbage, radish, tomato, avocado, scallions, cilantro)
- Drizzle with sauces and squeeze lime over top
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