tacofish

Delicious and fun fish tacos that are not fried!
Good for lunch boxes?No.
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Servings Prep Time Cook Time Difficulty
4
people
30
mn
15
mn
Easy
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Votes: 0
Rating: 0
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Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
people
30
mn
15
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. In a bowl mix the ingredients for the marinade: oil, chili powder, smoked paprika, the juice of a lime, cilantro and 1/2 tsp of salt. Then add the fish filets and mix well. You can either cover the bowl or transfer to a zip lop bag. Then place in the refrigerator for at list two hours.
  2. Prepare the chipotle sauce: In a food processor mix the sour cream, 1 chipotle pepper (remove the seeds first), a good pinch of salt, and the garlic (might be necessary chop/crush it first depending on your food processor). Have a little taste and adjust the flavors by adding more chipotle peppers and salt up to your liking. I like it with three peppers and a couple extra tbs of the adobo sauce.
  3. Time to cook the fish! Cook in a non stick frying pan on a medium - medium low heat, gently flipping half way through. It should take about ten minutes. Meanwhile warm up the tortillas following the package recommendations.
  4. Serve the fish on the warm tortilla with some red cabbage, a little squeeze of lime, a couple cilantro leaves and the sauce. Voil?!
Recipe Notes

I find this recipe working well with tilapia of fluke, but you are not limited to those fishes.

We usually warm up a few flour tortillas as well for the kids, they seem to like that better. (and they will probably no want?to hear anything about the cabbage!)

When the weather allows, the fish is great grilled on a barbecue. I have had also cooked it using a rotisserie with great results.

Share this Recipe
What you need
Units: Servings: people
How it's made
  1. In a bowl mix the ingredients for the marinade: oil, chili powder, smoked paprika, the juice of a lime, cilantro and 1/2 tsp of salt. Then add the fish filets and mix well. You can either cover the bowl or transfer to a zip lop bag. Then place in the refrigerator for at list two hours.
  2. Prepare the chipotle sauce: In a food processor mix the sour cream, 1 chipotle pepper (remove the seeds first), a good pinch of salt, and the garlic (might be necessary chop/crush it first depending on your food processor). Have a little taste and adjust the flavors by adding more chipotle peppers and salt up to your liking. I like it with three peppers and a couple extra tbs of the adobo sauce.
  3. Time to cook the fish! Cook in a non stick frying pan on a medium - medium low heat, gently flipping half way through. It should take about ten minutes. Meanwhile warm up the tortillas following the package recommendations.
  4. Serve the fish on the warm tortilla with some red cabbage, a little squeeze of lime, a couple cilantro leaves and the sauce. Voil?!
Recipe Notes

I find this recipe working well with tilapia of fluke, but you are not limited to those fishes.

We usually warm up a few flour tortillas as well for the kids, they seem to like that better. (and they will probably no want?to hear anything about the cabbage!)

When the weather allows, the fish is great grilled on a barbecue. I have had also cooked it using a rotisserie with great results.

Share this Recipe