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Spicy Fish Tacos
A homemade spice rub makes these easy fish tacos with pickled carrots, avocado, and cotija cheese a total standout.
Course
Main Course
Cuisine
Mexican
Keyword
fish tacos
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
serves 4
Calories
344
kcal
Ingredients
1
tablespoon
ground cumin
1
tablespoon
chili powder
1
teaspoon
smoked paprika
1
teaspoon
onion powder
1
teaspoon
kosher salt
8 3
ounce
pieces of tilapia
, skin removed
1
tablespoon
vegetable oil
8
white corn tortillas
1
jalapeño
, thinly sliced
½
cup
cotija cheese
½
cup
cilantro leaves
1
avocado
, sliced
Pickled carrots
2
limes
, quartered
Instructions
Mix the cumin, chili powder, smoked paprika, onion powder and kosher salt in a small bowl. Season the tilapia pieces well with the spice mix.
Heat a cast iron skillet on high and warm the tortillas on both sides, until lightly browned, about 4 minutes per tortilla.
Heat ½ tablespoon of oil in the cast iron skillet and cook for about 3-4 minutes on both sides, depending on the thickness of the fish.
Top each tortilla with a slice of fish, jalapeño slices, pickled carrots, cotija cheese, avocado slices and cilantro leaves. Serve with lime wedges.
Notes
adapted from Donna Hay
Nutrition
Calories:
344
kcal
|
Carbohydrates:
34
g
|
Protein:
23
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
56
mg
|
Sodium:
900
mg
|
Potassium:
723
mg
|
Fiber:
9
g
|
Sugar:
2
g
|
Vitamin A:
1201
IU
|
Vitamin C:
20
mg
|
Calcium:
185
mg
|
Iron:
3
mg