Description
Fish tacos that are healthy, tasty and easy enough to make on a weeknight! Seasoned fish fillets wrapped in warm tortillas and topped with homemade pico de gallo and cabbage slaw.
Ingredients
Units
Scale
For the pico de gallo
- 3 ripe, firm tomatoes, quartered
- 1/2 medium white onion, quartered
- 1/2 large jalapeno pepper, seeded, cut into large pieces
- 1 cup loosely packed cilantro leaves
- 1 teaspoon salt
- Juice of 1 lime
For the slaw
- 3 tablespoons mayonnaise
- Juice of 1 lime
- 3 cups (half of one 6-ounce bag) coleslaw mix
- Salt and freshly ground pepper to taste
For the fish
- 3 tablespoons olive oil
- 1 pound firm white fish fillets (such as cod or tilapia), skin and bones removed, cut into large pieces of equal thickness
- 1/2 teaspoon chili powder
- Salt to taste
- 1/4 cup all-purpose flour
- 6 corn or flour tortillas, warmed until pliable
- Chopped cilantro, for serving, optional
- Lime wedges, for serving, optional
Instructions
For the pico de gallo
- Put tomatoes, onion, jalapeño, cilantro leaves, salt, and lime juice in a food processor and pulse 3-4 times. Scrape down the sides of the bowl. Pulse again until pico de gallo is at desired consistency, scraping down the sides after every 2-3 pulses.
- Transfer pico de gallo to serving bowl and adjust salt and lime juice to taste. Let stand while making the slaw and fish.
For the slaw
- Whisk the mayonnaise and lime juice together in a medium bowl until smooth. Add the coleslaw mix and mix well.
- Season with salt and pepper. Let stand while cooking the fish.
For the fish
- Heat the oil in a large non-stick skillet over medium heat until the oil is hot but not smoking.
- Season the fish pieces all over with the chili powder and salt. Place the flour on a plate. Coat each piece of fish in the flour, shaking off the excess.
- Add fish to the hot skillet and cook until golden brown on the bottom, 3 to 4 minutes. Turn and cook until golden brown on the second side and fish is cooked through, 3 to 4 minutes more, depending on type and thickness of the fish.
To serve
- Place desired amount of slaw on a warm tortilla, top with fish and a spoonful of pico de gallo. Sprinkle with cilantro and a squeeze of fresh lime juice, if desired, and serve.
Notes
- If you have watery tomatoes and the pico de gallo is holding a lot of liquid, transfer it to a strainer and let sit over the sink or in a bowl for several minutes. Re-adjust for lime juice and salt.
- Recipe adapted from Kitchen Life cookbook by Chef Art Smith.
