Fish Tacos: Difference between revisions
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[[Category:Cooking]] | |||
{| class="wikitable" style="width: | [[Category:Fish Recipes]] | ||
| | [[Category:Savory Recipes]] | ||
{| class="wikitable" style="width: 100%; text-align: center; background-color: #f9f9f9;" | |||
| '''Difficulty:''' Easy || '''Prep:''' 15 mins || '''Cook:''' 10 mins || '''Yield:''' 5-6 Tacos | |||
|} | |||
== Nutritional Information == | |||
{| class="wikitable" style="width: 100%; text-align: center;" | |||
! Calories !! Total Fat !! Cholesterol !! Sodium !! Protein !! Fiber | |||
|- | |||
| ~280 kcal || 9g || 45mg || 680mg || 24g || 4g | |||
|} | |||
''*Estimates based on a serving of 2 tacos with corn tortillas.'' | |||
== Ingredients == | |||
=== For the Fish === | |||
{| class="wikitable" style="width: 50%;" | |||
! Item !! Quantity !! Notes | |||
|- | |||
| Tilapia fillets || 5 || | |||
|- | |||
| Olive oil || As needed || | |||
|- | |||
| Lemon pepper seasoning || As needed || | |||
|} | |||
=== Fish Seasoning === | |||
{| class="wikitable" style="width: 50%;" | |||
! Item !! Quantity !! Notes | |||
|- | |- | ||
| Chili powder || 1 tsp || | |||
|- | |- | ||
| | | Paprika || 1 tsp || | ||
|- | |- | ||
| | | Cumin || 1/2 tsp || | ||
|- | |- | ||
| | | Garlic powder || 1/2 tsp || | ||
|- | |- | ||
| | | Onion powder || 1/2 tsp || | ||
|- | |- | ||
| | | Salt || 1/2 tsp || | ||
|- | |- | ||
| | | Black pepper || 1/4 tsp || | ||
|} | |||
=== Slaw === | |||
{| class="wikitable" style="width: 50%;" | |||
! Item !! Quantity !! Notes | |||
|- | |||
| Shredded cabbage || 2 cups || | |||
|- | |||
| Diced cilantro || 1/4 cup || | |||
|- | |||
| Lime juice || 1 tbsp || | |||
|- | |||
| Honey || 1 tsp || | |||
|- | |||
| Salt || 1/2 tsp || | |||
|- | |||
| Black pepper || 1/2 tsp || | |||
|} | |||
=== Queso Fresco Crema === | |||
{| class="wikitable" style="width: 50%;" | |||
! Item !! Quantity !! Notes | |||
|- | |- | ||
| | | Queso fresco || 1/2 cup || Crumbled | ||
|- | |- | ||
| | | Milk || 1 1/2 tbsp || | ||
|- | |- | ||
| | | Garlic powder || 1/2 tsp || | ||
|- | |- | ||
| | | Paprika || 1/2 tsp || | ||
|} | |} | ||
== Directions == | |||
=== 1. Preparation === | |||
# '''Mix Fish Seasoning:''' In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside. | |||
# '''Make the Slaw:''' In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit to allow the flavors to marry. | |||
# '''Prepare Crema:''' Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency. | |||
=== 2. Cooking the Fish === | |||
# '''Sear:''' Heat olive oil in a large skillet over medium-high heat. | |||
# '''Season:''' Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning. | |||
# '''Cook:''' Fry for 3-4 minutes per side until the fish is opaque and flakes easily. | |||
=== 3. Finishing & Serving === | |||
# '''Toss:''' Transfer the hot fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are broken up into bite-sized pieces and evenly coated. | |||
# '''Assemble:''' Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce. | |||
Latest revision as of 01:41, 8 February 2026
| Difficulty: Easy | Prep: 15 mins | Cook: 10 mins | Yield: 5-6 Tacos |
Nutritional Information
| Calories | Total Fat | Cholesterol | Sodium | Protein | Fiber |
|---|---|---|---|---|---|
| ~280 kcal | 9g | 45mg | 680mg | 24g | 4g |
*Estimates based on a serving of 2 tacos with corn tortillas.
Ingredients
For the Fish
| Item | Quantity | Notes |
|---|---|---|
| Tilapia fillets | 5 | |
| Olive oil | As needed | |
| Lemon pepper seasoning | As needed |
Fish Seasoning
| Item | Quantity | Notes |
|---|---|---|
| Chili powder | 1 tsp | |
| Paprika | 1 tsp | |
| Cumin | 1/2 tsp | |
| Garlic powder | 1/2 tsp | |
| Onion powder | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Black pepper | 1/4 tsp |
Slaw
| Item | Quantity | Notes |
|---|---|---|
| Shredded cabbage | 2 cups | |
| Diced cilantro | 1/4 cup | |
| Lime juice | 1 tbsp | |
| Honey | 1 tsp | |
| Salt | 1/2 tsp | |
| Black pepper | 1/2 tsp |
Queso Fresco Crema
| Item | Quantity | Notes |
|---|---|---|
| Queso fresco | 1/2 cup | Crumbled |
| Milk | 1 1/2 tbsp | |
| Garlic powder | 1/2 tsp | |
| Paprika | 1/2 tsp |
Directions
1. Preparation
- Mix Fish Seasoning: In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
- Make the Slaw: In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit to allow the flavors to marry.
- Prepare Crema: Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency.
2. Cooking the Fish
- Sear: Heat olive oil in a large skillet over medium-high heat.
- Season: Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning.
- Cook: Fry for 3-4 minutes per side until the fish is opaque and flakes easily.
3. Finishing & Serving
- Toss: Transfer the hot fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are broken up into bite-sized pieces and evenly coated.
- Assemble: Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce.
