Pan Fried Fish Tacos Recipe
Servings: 8 tacos
Ingredients
- 4 Tilapia fillets or whatever fish you wish to use
- White corn tortillas
- ½ Head of cabbage thinly sliced
- 2-3 Limes quartered into wedges
- 2 Bunches of cilantro roughly minced
- 2 Tablespoons of chili powder
- 1 Tablespoon of salt
- 1 Tablespoon of ground cumin
- 2 Tablespoons of cider vinegar
- Neutral flavored oil like canola, or vegetable
Optional garnishes:
- Pico de gallo
- Chipotle cream sauce
Instructions
- Wash & spice the fish: First make sure to wash each piece of fish with fresh water, and then pad them dry with a paper towel. Next add the chili powder, ground cumin, and salt into a bowl, and mix all three ingredients together. Then dust each side of each piece of fish with the spice mixture and make sure to gently rub it into the flesh of the fish with your hands.
- Make the cabbage topping: Thoroughly wash the cabbage and slice it in half, save the other half for another day. Then cut that half in half again so that you have two-quarters of cabbage. Take out the hard stem from the bottoms of each of the two-quarters of cabbage, and then slice each one into thin strips. Place the strips into a large bowl, add the cider vinegar to it, and toss it up until each strip of cabbage is lightly coated in vinegar.
- Heat the tortillas
- Cook the fish: Get out a large skillet and add enough oil until it lightly covers the bottom of the pan. Put this skillet over high heat, and add each filet of fish once the pan has become hot. If you have decided to double this recipe, then I recommend that you cook the fish in batches, as overcrowding your skillet with fish will result in them not browning up correctly. Cook each filet on the first side for three minutes, then take a spatula and flip them all over to cook on the other side for an additional three minutes. Once each filet has cooked for six minutes, take them off the skillet and place them onto a plate. It is at this point that I then find it best to divide each filet into smaller pieces so that they fit better into the tortillas. To do this simply take your spatula and cut the fillets of fish into pieces that are about an inch in size.
- Assemble the tacos: To assemble the taco take two of the warmed tortillas, and place a small handful of the fish in the middle. Then cover the fish with some of the cabbage, and cilantro, along with the optional pico de gallo, and chipotle cream sauce in that order. Serve it with a wedge of lime to be squeezed over top before eating.