Fish Tacos

These Mexican-inspired fish tacos are bursting with authentic flavours and vibrant colours. Enjoy tender, wild-caught boneless white fish fillets seasoned with zesty Mexican spices, nestled in soft corn tortillas, and topped with fresh homemade salsa, creamy guacamole, and quick-pickled cabbage for a taste of Mexico right in your kitchen.

Fish Tacos with Guacamole and Quick-Pickled Cabbage

Preparation Time: N/A
Cooking Time: N/A
Category: Main Course

Scale Recipe:

1x 2x 3x

Serves: 4

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Ingredients:

• 450 grams (1 lb.) wild-caught boneless white fish fillets (such as whiting)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 small corn tortillas

For the Toppings:

• Homemade Salsa (see recipe below)
• Guacamole (see recipe below)
• Quick-Pickled Cabbage (see recipe below)
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh coriander leaves, chopped
• Lime wedges for garnish

For Homemade Salsa:

• 4 ripe tomatoes, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh coriander leaves, chopped
• 1-2 fresh green chillies, finely chopped (adjust to your spice preference)
• Juice of 1 lime
• 1/2 teaspoon salt

For Guacamole:

• 2 ripe avocados, peeled and pitted
• Juice of 1 lime
• 1/2 red onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin

For Quick-Pickled Cabbage:

• 2 cups thinly sliced red cabbage
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

1. **For the Fish:** - In a small bowl, mix together cumin, smoked paprika, chilli powder, garlic powder, salt, and black pepper. - Rub the spice mixture evenly onto the fish fillets, coating both sides. - Heat olive oil in a pan over medium-high heat. Cook the fish fillets for 3-4 minutes per side, or until they are flaky. Remove from heat and use a fork to flake the fish into large pieces.
2. **For Homemade Salsa:** - In a bowl, combine diced tomatoes, finely chopped red onion, fresh coriander, green chillies, lime juice, and salt. Mix well. - Adjust the spice and salt to your taste. Let the salsa sit for about 15 minutes to meld the flavors.
3. **For Guacamole:** - In a bowl, mash the ripe avocados until mostly smooth. - Add the lime juice, finely chopped red onion, minced garlic, salt, pepper, and ground cumin. Mix until well combined.
4. **For Quick-Pickled Cabbage:** - In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer and stir until the sugar and salt are dissolved. - Place the thinly sliced red cabbage in a bowl and pour the hot vinegar mixture over it. Let it sit for at least 15 minutes, stirring occasionally.
5. **Assembling the Tacos:** - Warm the corn tortillas in a dry skillet until they are pliable. - Place the flaked fish on each tortilla. - Top with a generous spoonful of homemade salsa, a dollop of guacamole, a portion of quick-pickled cabbage, chopped red onion, fresh coriander, and slices of avocado. - Squeeze fresh lime juice over the top for an extra burst of flavour.