It is 163 degrees here in our corner of North Carolina, which means that if I don’t work out before 7 am I am suffering. SUFFERING. It also means that I only want two things: Latin-inspired food and Mason Jar Margaritas.
This heat means that there is no need to wear make-up. There is no point in fixing my hair (because it is a humidified curl-a-rama disaster). I have abandoned shoes completely ( I DO wear them in public, ya’ll. Don’t freak out. I’m not Britney Spears).
I am going through an entire bunch of cilantro on the daily because I want it on everything. Evuuuurrrrreeeeeething.
Make a margarita, a plate of fish tacos, and sit in the shade with a few new reads.
What kind of fish for fish tacos?
You can use any kind of flaky white fish for these easy fish tacos, but I know that sometimes I feel a little bit uncertain in the fish department, so I thought I’d offer up a few suggestions.
- Pacific Cod is what I used in the photos you see here. I also sometimes use Black Cod – both are delicious! I prefer Pacific Cod because to me it is a little bit lighter in taste and texture.
- Halibut. Ugh I love halibut, and usually I prefer to leave it in steak-form, but if you have smaller pieces, halibut makes EXCELLENT tacos.
- Grouper. This is a super popular choice for fish tacos. It’s not one I cook with often but it’s a great choice.
- Haddock. I’ll be honest – I have only ever had haddock fried. But it is a good flaky white fish, and it is also readily available in most grocery stores.
Spicy Fish Tacos are loaded up with seasoned flaky white fish, fresh pico de gallo, and cilantro lime cream all wrapped in a warm corn tortilla. Easy, healthy, and delicious!
For the Fish:
- 1 pound flaky white fish
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 3 cloves garlic, very finely minced
- 1/2 teaspoon salt
- 2 tablespoons oil
For the Tacos:
- 12 small corn tortillas
- 1 recipe Cilantro Lime Cream
- 1 recipe Pico de Gallo
- sliced avocado
- fresh lime wedges
- In a bowl or shallow dish, mix together the smoked paprika, cumin, cayenne pepper, minced garlic, and salt. Add in the fish and then toss to evenly coat. Cover and refrigerate for about 20 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the fish pieces to the hot skillets and cook for 3 minutes on one side without turning.
- Flip the pieces of fish and cook for about 3 more minutes. Flake the fish with a fork.
- Warm the tortillas in a dry skillet.
- To assemble the tacos, add a few pieces of fish to the tortillas, and top with a heap of pico de gallo or fresh salsa, and Cilantro Lime Cream. Add quick pickled radishes or slaw, sliced avocado and anything else you like, and enjoy!
- You can use corn or flour tortillas. If you use corn tortillas, layering 2 per taco yields a better bite! Less mess, more taco.
Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 58mgSodium: 248mgCarbohydrates: 23gFiber: 3gSugar: 1gProtein: 22g
The nutritional content calculated here is an estimate and does not include cilantro lime cream, guacamole, pico de gallo, or any thing else you pile on your tacos!