I have tried a few fish taco recipes, but this one is my favorite by far – loaded with so many fresh ingredients that my mouth literally felt like it was exploding with flavors. The cilantro and freshly chopped veggies, soft and succulent fish, drizzled with a tangy chili-lime sauce, with a slight crunch from the toasted tortillas – out of this world!
No, not really. My boyfriend turned to me after we made this and said the same thing – “my mouth is exploding.” They are no joke!
The cilantro makes this recipe. Super fresh and flavorful (full of antioxidants as well), it really pulled the whole thing together. It’s a light meal, but still satisfying. The jalapenos and chili also give it a nice kick. It’s also a great meal if you don’t have a whole lot of time – the most time was spent on prepping the veggies (tomatoes, spinach, onions) which can be done ahead of time if needed. We had 6 fish tacos between the two of us, so adjust the recipe for more or less depending on how many tacos you wish to make.
These fish tacos are light, tasty and loaded with fresh ingredients and toppings. Sure to be a crowd favorite!
- 2 red snapper fillets, thawed.
- 1 TSP Black pepper
- 1 TBS Cumin
- 1 TBS Thyme
- 1 TBS Paprika
- 2 cloves of garlic, finely chopped.
- Olive oil
- 6 miniature flour tortillas
- 1 finely chopped tomato
- 1 finely chopped onion
- 3/4 cup chopped spinach
- 1 small bunch of cilantro, chopped.
- Fresh Lime Juice to taste
- 1/4 c. Mayonnaise
- 1/4 c. sour cream
- 1 TSP Crushed red pepper flakes
- 1 TSP Chili powder
- 1 TBS lime juice
- Preheat the oven to 350 degrees.
- Finely chop the tomato, onion, cilantro and garlic, and set to the side.
- Combine the seasonings (black pepper, cumin, thyme, and paprika) in a small bowl.
- To make the sauce, combine the mayonnaise, lime juice, sour cream, chili powder, and crushed red pepper flakes.
- Set the fish, thawed, aside.
- Spread the herb and spice mixture over the fish, evenly coating both sides.
- Place the fish in a skillet drizzled with olive oil and chopped garlic over medium heat, for about ten minutes on each side or until golden brown.
- Remove the fish from skillet, and finish in the oven at 350 degrees for 20 minutes.
- Remove fish from oven.
- Lightly coat a skillet with olive oil and briefly toast the tortillas in a skillet until light brown (watch not to overcook, or it will get too crispy). You can also use butter to coat the pan, instead, if you prefer.
- Set tortillas aside.
- Spread a dollop of sauce on each tortilla, more or less per preference.
- Arrange fish pieces on each tortilla, and top with chopped onion, cilantro, spinach, and tomatoes.
- Drizzle a dash of lime juice over each tortilla; serve.
Do you like fish tacos? Do you have a recipe of your own that you prefer? If so, share in the comments.