Fish tacos? Yes, please.
Fun fact: The first time I tried fish tacos was about three or four years ago. I strangely don't remember where I had them; I usually remember details like that, but I remember thinking, "WHY HAVEN'T I HAD THESE BEFORE?" Cause they were really good.
Since then, I occasionally order them from places and have a delicious drizzle of a zesty crema on them, but I usually make them at home these days. And when I do, I always make a batch of sriracha aioli to go with.
Switching gears: I said in my last post I'd go into detail of TECHmunch in this post, but I still haven't had a chance to gather some photos together. I know, I'm the worst. But really, the absolute next post, I'll tell you about it. For real.
Besides, wouldn't you rather spend your time here right now reading more about fish tacos? It is Wednesday and to me, that means less posting about conferences that teach you things and more posting about food. Hump day = food?
Or something.
Anyway, I always use a light-tasting fish when I make my fish tacos. Tilapias, cod, and haddock; pretty much in that order. I whisk a quick dressing together made of olive oil, salt, cumin, coriander, cayenne, and lemon juice and I marinate the fish in the dressing for at least 20-30 minutes before cooking. If I'm not in a rush, I'll let it marinate for a few hours. I then plop the fish into a hot skillet and cook for about three minutes per side. Easy peasy.
For toppings, I tend to stick with shredded cabbage, red onion, and cilantro, but really, you can use whatever you'd like. Go nuts!
Do you make fish tacos at home? How do you do them? Let me know in the comments! I like talking to people.
Ingredients
- 2 tilapias, about 1lb
- 2 tablespoons extra light olive oil
- juice from half a lemon
- ½ teaspoon kosher salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper, optional
- Toppings
- 8 corn or flour tortillas*
- shredded cabbage
- red onion, finely chopped
- cilantro leaves, optional
- lime wedges, optional
- sriracha aioli
Instructions
- Combine olive oil, lemon juice, and spices in a small bowl and whisk until well blended.
- Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.
- Preheat skillet over medium-high heat.
- Add fish to skillet and cook three minutes per side. Discard the remaining marinade.
- Shred the fish with a fork.
- Assemble tacos with toppings.
- Enjoy!
Notes
"OMG" I've been meaning to make fresh fish tacos like this for AGES! The fish tacos we get at restaurants are always deep fried and battered. This is a real one! I could even make it on the outdoor grill!!
Yeeeeeee! I never cared for battered fish tacos, myself; I always want to go for the fresh stuff. I do love deep fried seafood to dip in tartar sauce, though. 😀 I've never thought to grill them up! I should do that next time. Let me know how you like the tacos if you end up making them!
We just had the best tasting healthy dinner we needed! I was at the grocery store having trouble focusing on what I was going to make. Thankfully the fish guy suggested fish tacos and I immediately remembered your post for fish tacos. I love taco nights, but I had never thought to try fish in place of the beloved ground beef or turkey. Now, I am not one to follow recipes completely...I guess I have always had trouble following directions or authority... 🙂 ANYWAYS - most importantly, I completely followed your fish marinade and that made the dinner the MOST delicious. I did not have siracha at home, so I substituted some delicious pepper sauce to make the aioli. As usual, I was super happy with my dinner thanks to OMGFOOD!
AND I almost forgot - I followed the 3 min per side for the fish AND it was not too dry, in fact it stayed moist and tastey and flaked just right for tacos.
Naomi, you are the sweetest and I love you! I'm so glad you liked the tacos. When I make them at home, it's usually just for me because Jason is "weirded out" by fish in tacos. He's such a weird dude.
Just made your fish tacos tonight. My husband and I both loved it. We put double the amount of cumin because didn't have any coriander and substituted lettuce for cabbage. I added tomatoes cause I love them and my husband added thinly sliced carrots. Very fresh light tasting dish. Loved it thanks so much.
So glad you enjoyed them, Karen! Thanks for commenting. <3