Fish Tacos: Difference between revisions

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{| class="wikitable" style="width: 100%; text-align: center; background-color: #f9f9f9;" | '''Difficulty:''' Easy || '''Prep:''' 15 mins || '''Cook:''' 10 mins || '''Yield:''' 5-6 Tacos |}
{| 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="float: right; margin-left: 15px; width: 280px;" |+ '''Per Serving (2 Tacos)''' |- ! Nutrient !! Amount !! % Daily Value* |- | '''Calories''' || 280 kcal || 14% |- | '''Total Fat''' || 9g || 12% |- |    Saturated Fat || 3g || 15% |- | '''Cholesterol''' || 45mg || 15% |- | '''Sodium''' || 680mg || 30% |- | '''Total Carbohydrates''' || 26g || 9% |- |    Dietary Fiber || 4g || 14% |- |    Total Sugars || 2g || 4% |- | '''Protein''' || 24g || 48% |- | colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" | *Percent Daily Values are based on a 2,000 calorie diet. Estimates include corn tortillas. |}
== Nutritional Information == {| class="wikitable" style="float: right; margin-left: 15px; width: 280px;" |+ '''Per Serving (2 Tacos)''' |- ! Nutrient !! Amount !! % Daily Value* |- | '''Calories''' || 280 kcal || 14% |- | '''Total Fat''' || 9g || 12% |- |    Saturated Fat || 3g || 15% |- | '''Cholesterol''' || 45mg || 15% |- | '''Sodium''' || 680mg || 30% |- | '''Total Carbohydrates''' || 26g || 9% |- |    Dietary Fiber || 4g || 14% |- |    Total Sugars || 2g || 4% |- | '''Protein''' || 24g || 48% |- | colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" | *Percent Daily Values are based on a 2,000 calorie diet. |}


== Ingredients ==
== Ingredients ==


=== For the Fish === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Tilapia fillets || 5 || |- | Olive oil || 1-2 tbsp || For pan frying |- | Lemon pepper seasoning || As needed || |}
=== For the Fish === {| class="wikitable" style="width: 50%;" ! Item !! Quantity |- | 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 || |}
=== Fish Seasoning === {| class="wikitable" style="width: 50%;" ! Item !! Quantity |- | 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 || |}
=== Slaw === {| class="wikitable" style="width: 50%;" ! Item !! Quantity |- | 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 || |}
=== Queso Fresco Crema === {| class="wikitable" style="width: 50%;" ! Item !! Quantity |- | Queso fresco || 1/2 cup |- | Milk || 1 1/2 tbsp |- | Garlic powder || 1/2 tsp |- | Paprika || 1/2 tsp |}
 
=== To Serve ===
 
Tortillas
 
Sriracha sauce


== Directions ==
== Directions ==


=== 1. Preparation ===
=== 1. Prep ===


'''Mix Fish Seasoning:''' In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
'''Mix Dry Rub:''' Combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl.
'''Make the Slaw:''' In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit while you prepare the fish.
'''Make Slaw:''' Mix shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Set aside.
'''Mix Crema:''' Whisk together the crumbled queso fresco, milk, garlic powder, and paprika until smooth.
'''Mix Crema:''' Whisk crumbled queso fresco, milk, garlic powder, and paprika together.
=== 2. Cooking the Fish ===
=== 2. Cook ===


'''Sear:''' Heat olive oil in a large skillet over medium-high heat.
'''Fry Fish:''' Cook tilapia in olive oil. Season both sides with lemon pepper while in the pan.
'''Season:''' Place the tilapia fillets in the pan and sprinkle each side generously with the lemon pepper seasoning.
'''Finish:''' Once cooked, move fish to a bowl and toss with the dry rub mix until coated and broken up.
'''Cook:''' Fry until the fish is opaque and flakes easily with a fork (about 3-4 minutes per side).
=== 3. Serve ===
=== 3. Final Assembly ===


'''Toss:''' Once the fish is done, transfer the fillets to a clean bowl. Add the pre-mixed fish seasonings and toss/mix until the fish is broken up and well-coated.
Serve in tortillas with slaw, crema, and sriracha.
'''Serve:''' Portion the seasoned fish into tortillas. Top with the slaw, a drizzle of the queso fresco crema, and sriracha sauce to taste.
[[Category:Fish Recipes]] [[Category:Savory Recipes]]

Revision as of 01:32, 8 February 2026

Fish Tacos with Queso Fresco Crema

== Nutritional Information == {| class="wikitable" style="float: right; margin-left: 15px; width: 280px;" |+ Per Serving (2 Tacos) |- ! Nutrient !! Amount !! % Daily Value* |- | Calories || 280 kcal || 14% |- | Total Fat || 9g || 12% |- |    Saturated Fat || 3g || 15% |- | Cholesterol || 45mg || 15% |- | Sodium || 680mg || 30% |- | Total Carbohydrates || 26g || 9% |- |    Dietary Fiber || 4g || 14% |- |    Total Sugars || 2g || 4% |- | Protein || 24g || 48% |- | colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" | *Percent Daily Values are based on a 2,000 calorie diet. |}

Ingredients

=== For the Fish === {| class="wikitable" style="width: 50%;" ! Item !! Quantity |- | Tilapia fillets || 5 |- | Olive oil || As needed |- | Lemon pepper seasoning || As needed |}

=== Fish Seasoning === {| class="wikitable" style="width: 50%;" ! Item !! Quantity |- | 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 |- | 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 |- | Queso fresco || 1/2 cup |- | Milk || 1 1/2 tbsp |- | Garlic powder || 1/2 tsp |- | Paprika || 1/2 tsp |}

Directions

1. Prep

Mix Dry Rub: Combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl. Make Slaw: Mix shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Set aside. Mix Crema: Whisk crumbled queso fresco, milk, garlic powder, and paprika together.

2. Cook

Fry Fish: Cook tilapia in olive oil. Season both sides with lemon pepper while in the pan. Finish: Once cooked, move fish to a bowl and toss with the dry rub mix until coated and broken up.

3. Serve

Serve in tortillas with slaw, crema, and sriracha.

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