Fish Tacos: Difference between revisions
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[[Category:Fish Recipes]] | |||
[[Category:Savory Recipes]] | |||
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| '''Difficulty:''' Easy || '''Prep:''' 15 mins || '''Cook:''' 10 mins || '''Yield:''' 5-6 Tacos | |||
|} | |||
Tilapia fillets are seasoned twice—once during the sear and once after—to create a deep flavor profile that pairs perfectly with a cool, salty queso fresco crema. This recipe is designed to be savory and satisfying while remaining mindful of cholesterol levels. | |||
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== 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. | |||
Revision as of 01:38, 8 February 2026
| Difficulty: Easy | Prep: 15 mins | Cook: 10 mins | Yield: 5-6 Tacos |
Tilapia fillets are seasoned twice—once during the sear and once after—to create a deep flavor profile that pairs perfectly with a cool, salty queso fresco crema. This recipe is designed to be savory and satisfying while remaining mindful of cholesterol levels.
| 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% |
| ||
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.
