Fish Tacos

Total Time:
40 min
30 min
10 min

4 servings

  • Fish:
  • 1 pound flaky white fish fillets, such as haddock, halibut or cod
  • 1 lime, zested and juiced
  • 1/2 teaspoon pimenton
  • 2 cloves garlic, smashed
  • 1/4 cup canola or vegetable oil
  • Kosher salt
  • Cabbage:
  • 1/2 head savoy cabbage, shredded
  • 3 scallions, sliced thinly on the bias
  • 1 jalapeno, minced, optional
  • 1/4 to 1/2 cup white vinegar
  • 2 tablespoons honey
  • 1/4 cup canola oil
  • Kosher salt
  • 8 flour tortillas
  • 1 avocado, halved, pitted and flesh sliced
  • Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
Watch how to make this recipe. Fish:
  • Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

  • Cabbage:

  • In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

  • To cook and assemble:

  • Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

  • Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

  • While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

  • Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

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    This recipe is featured in:

    Cinco de Mayo