Quick and Simple Fish Tacos — Alexandra Hedin | Family Friendly Recipes & Cocktails

This almost feels like cheating because I can’t think of a faster dinner than fish tacos. Mostly because you literally can’t cook fish very long. It’s like two minutes on each side. The longest part of this dinner is cracking into the avocado.

Fast Fish Tacos

Serves 4

STEP 1

In a small bowl, mix together chili powder, cumin, cayenne, paprika, and garlic. Rub spice mixture over fish on the side without skin or both sides if the fish is skinless.

STEP 2

In a large bowl, toss cabbage, radishes, lime zest and juice until well combined. Set aside.

STEP 3

Heat a cast iron skillet over high heat. Pour a thin layer of oil in the bottom of the pan to cover the entire bottom. Lay fish carefully into the pan, skin side up and cook 2 minutes. Flip fish over and cook another 2-3 minutes until cooked through.

STEP 4

Lay fish pieces in a warmed tortilla and top with cabbage slaw. Serve with chopped cilantro, avocado, and sour cream.

Note: Tilapia is a common fish for fish tacos, but it’s not always the best choice. If you purchase tilapia, make sure it was raised in the US or Canada. Other white fish options are easily found – wild caught is best.

1.5 lbs white fish; rock fish, red snapper or halibut

2 tbs chili powder

2 tsp cumin

½ teaspoon cayenne pepper

½ teaspoon paprika

1 clove garlic, grated

1 head cabbage, finely shredded

6 radishes, finely sliced

2 limes, juiced and zested

2 avocado

1 bunch cilantro

½ cup sour cream