Fish Tacos
Seasoned white fish with mango salsa, avocado crema, lime, and cilantro in soft tortillas.
EasyPrep: 10 minCook: 10 minServes 4Stovetop
Ingredients
- ●1-1.5 lbs white fish fillets (tilapia, cod, mahi mahi, etc.)
- ●Small flour or corn tortillas
- ●Fresh limes
- ●Fresh cilantro
- ●Mango salsa (see Playbook)
- ●Avocado crema (see Playbook)
- ●Olive oil
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●Chili powder
Assembly
- 1.Season the fish fillets with salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- 2.Heat a pan or grill over medium-high heat with a little olive oil.
- 3.Cook the fish for 3-4 minutes per side until done. Break it into chunks with a fork or spatula.
- 4.Warm your tortillas in a dry pan for about 15 seconds per side.
- 5.Build your tacos: tortilla, fish chunks, mango salsa, avocado crema, a squeeze of fresh lime, and cilantro.
- 6.You can also use the charred jalapeno salsa for a spicier version.
Photo coming soon
The Story
“I'm a proponent of white fish for tacos — it's lighter and takes the seasoning really well. The base five plus chili powder as a seasoning, pan-seared or grilled until done, then broken into chunks. Build your tacos with mango salsa and avocado crema from the Playbook, a squeeze of fresh lime, and cilantro. Store-bought flour or corn tortillas are totally fine here — the tortilla is really just a vehicle for all the toppings. This is a great summer dish that comes together quick.”
