How to Make Easy Fish Tacos

BLAIR LONERGAN FOR TASTE OF HOME

Ingredients for the Tacos

  • 1-1/2 lbs. fresh tilapia fillets
  • 1/4 cup all-purpose flour
  • 1 (1 ounce) packet taco seasoning (about ¼ cup)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • Corn tortillas, for serving (or substitute with flour tortillas)

Ingredients for the Slaw

  • 8 ounces (about 3-3/4 cups) coleslaw mix or shredded cabbage
  • 2 tablespoons light mayonnaise
  • 2 tablespoons light sour cream
  • Juice from 1/2 a lime
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Step 1: Prepare the slaw

In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt and pepper.

Add coleslaw mix or shredded cabbage and gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

Step 2: Prepare the fish

In a shallow dish, combine flour, taco seasoning, salt and pepper. Add the tilapia and lightly coat on both sides.

Step 3: Warm the tortillas

Toast the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Alternatively, you can wrap the tortillas in stacks of five in foil and warm in a 350°F oven for 10-15 minutes (or until heated through).

Step 4: Assemble the fish tacos

Fill each warm tortilla with flaked tilapia, slaw and other toppings of choice. Here are some toppings that go well with the fish tacos:

  • Sliced avocado or guacamole
  • Squeeze of fresh lime juice
  • Sour cream
  • Salsa or diced fresh tomatoes
  • Fresh cilantro
  • Crumbled cotija cheese or other shredded cheese of choice
  • Thinly sliced radishes
  • Sliced jalapeno peppers
  • Sliced green onion, sliced red onion or pickled red onion

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SOURCE: Taste of Home

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