Description
Enjoy these Lent-Friendly Fish Tacos that pack a flavorful punch with perfectly seasoned white fish fillets, fresh vegetables, and zesty lime juice, all wrapped in warm corn tortillas. This quick and healthy recipe is perfect for a satisfying meal during Lent or any day you crave a light, delicious taco.
Ingredients
Scale
Fish and Seasoning
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Taco Components
- 1 cup corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, juiced
Instructions
- Preheat the Grill or Skillet: Preheat your grill or a non-stick skillet over medium heat to ensure the fish cooks evenly.
- Season the Fish: In a bowl, season the white fish fillets with chili powder, cumin, salt, and pepper, coating them thoroughly for balanced flavor.
- Cook the Fish: Place the seasoned fish on the grill or skillet and cook for 3-4 minutes on each side, until the fish is cooked through and flaky to the touch.
- Warm the Tortillas: While the fish cooks, warm the corn tortillas on the grill or in a skillet to make them pliable and flavorful.
- Assemble the Tacos: Lay the cooked fish fillets onto the warmed tortillas, preparing for toppings.
- Add Fresh Toppings: Top each taco with shredded cabbage, diced tomatoes, chopped cilantro, and slices of creamy avocado for texture and freshness.
- Finish with Lime Juice: Drizzle freshly squeezed lime juice over the assembled tacos to add a bright, zesty finish before serving.
Notes
- Use firm white fish like cod or tilapia to prevent the fish from falling apart during cooking.
- Adjust chili powder quantity based on your preferred spice level.
- Make sure not to overcook the fish to keep it moist and flaky.
- You can substitute corn tortillas with flour tortillas if preferred, but corn tortillas keep it authentic and gluten-free.
- For extra flavor, consider adding a dollop of sour cream or a light drizzle of hot sauce.
