Fiesta Fish Tacos

Serves 2. Since we're still in National Hispanic Heritage Month, I thought I would share this recent find with you.  You can double or even triple the recipe and adjust the seasoning to your taste for a simple, healthy dinner.

  • 1 pound tilapia, cod or, other firm flesh white fish
  • 1/4 cup of Margot's Morsels Crazy Crumbs, Garlic
  • 1 tablespoon chili powder, I used Ancho
  • 1 teaspoon each cumin, cayenne pepper and smoked paprika
  • ½ teaspoon onion powder
  • 3 cups shredded cabbage
  • 1 shredded or grated carrot
  • 1/4 cup chopped cilantro
  • 1 green onion, sliced
  • 2 ½ tablespoons lime juice
  • Zest of 1 lime
  • ¼ teaspoon celery salt
  • 8 corn tortillas - small ones like "street tacos"
  • Chopped cilantro, for serving and for the sauce
  • Lime wedges, for serving (optional)
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, mix together the the norsels with: chili powder, cumin, smoked paprika, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Dredge the fish and pat in on both sides. Place the fish on a parchment lined baking sheet. Bake for 5-8 minutes or, until tender, depending on the thickness of your fish. You want it moist and flakey.
The slaw
Thinly slice the cabbage and green onion. Shred or grate the carrot. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
Sauce for topping
  • 1 tablespoons lime juice + zest of ½ lime (½ teaspoon)
  • ¼ cup Greek yogurt and 2 tablespoons mayonnaise
  • 1 to 2 teaspoons hot sauce, to taste (I used tabasco)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 2 tablespoons Chopped cilantro

Warm your tortillas and assemble: slaw, fish, sauce and sprinkle with cilantro and a squeeze of lime.  1 pound of fish will make 2 servings of the smaller tacos.

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