Ingredients (~4 tacos)
- 2 skinless tilapia fillets (or any white fish)
- 8 white corn tortillas
- 1/4 head of cabbage, thinly sliced
- 1 Tbsp cider vinegar
- 1 bunch of cilantro, roughly minced
- 1-2 Limes, cut into wedges
- Neutral oil (like canola or vegetable)
For the Spice Mix
- 1 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1/2 Tbsp salt
Make the Cabbage Slaw
Place the thinly sliced cabbage in a large bowl. Add the 1 Tbsp of cider vinegar and toss to combine. Set this aside.
Cook the Fish
In a small bowl, mix together the chili powder, ground cumin, and salt.
Pat the fish fillets completely dry with a paper towel.
Dust both sides of each fillet with the spice mixture, gently rubbing it into the flesh.
Get out a large skillet and add enough neutral oil to lightly cover the bottom. Place the pan over high heat.
Once the pan is hot, carefully add the fish. Cook on the first side for ~3 minutes.
Flip the fillets and cook for an additional ~3 minutes on the other side. The fish should be opaque and lightly browned.
Remove the cooked fish from the pan and place it on a plate. Use your spatula to break the fillets up into smaller, inch-sized pieces.
Assemble the Tacos
Warm the corn tortillas on a dry skillet or in the microwave.
To assemble one taco, lay down two warmed tortillas (doubled up). Place a small handful of the cooked fish in the middle.
Top the fish with the cabbage slaw and a sprinkle of fresh cilantro.
Serve immediately with lime wedges.
Pan-Fried Fish Tacos
Ingredients
Ingredients (~4 tacos)
- 2 skinless tilapia fillets or any white fish
- 8 white corn tortillas
- 1/4 head cabbage thinly sliced
- 1 Tbsp cider vinegar
- 1 bunch of cilantro roughly minced
- 1-2 Limes cut into wedges
- Neutral oil like canola or vegetable
For the Spice Mix
- 1 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1/2 Tbsp salt
Instructions
- Mix chili powder, cumin, and salt in a small bowl.
- Pat fish dry and coat with spice mix.
- Heat oil in skillet over high heat.
- Cook fish 3 minutes per side until opaque and lightly browned.
- Break fish into bite-sized pieces.
- Toss cabbage with cider vinegar.
- Warm tortillas in skillet or microwave.
- Layer two tortillas, add fish, top with cabbage slaw and cilantro.
- Serve with lime wedges.
