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Lilly’s Table

 
 
Pico de Gallo
Mexican Black Beans
© Lillys-Table.com Photo of Fish Tacos
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Fish Tacos

from Fish Tacos with Black Beans & Pico de Gallo, the Week of July 15, 2012.
View the previous or next recipe for this meal.

A thick slice of sustainable white fish such tilapia fillets, Pacific Cod or Halibut work well seared on a grill or in a cast-iron pan. The seasonings are simple and the tacos are tucked in with a generous pile of cilantro-lime slaw.

Ingredients

  • 1 lb white fish of the day, loin, filet or thick cut
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder, optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lime
  • 2 cups cabbage, thinly sliced
  • ½ cup cilantro, wash, dry, roughly chop
  • 6 corn tortillas

Serving Size: 2 People

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Preparation Instructions

Rub the fish on both sides with the olive oil. Sprinkle the fish with the smoked paprika, chili powder, salt and pepper on each side.

Cut half of the lime into wedges. Squeeze the other half on the cabbage and toss with the cilantro.

Stack up the tortillas and wrap in foil. Turn on the grill or skillet to medium-high heat. Place the tortillas on a warm spot in the grill or in an oven set to 350. Alternatively, they can be quickly seared on an open flame on a gas grill. Watch the tortillas closely, about 30 seconds on each side. This gas grill method can be done while the fish is searing.

Sear the fish in a skillet for about 4-6 minutes. The side will be turning golden on one side when it is ready to flip. If it sticks to the pan, increase the heat slightly and give it another couple minutes. Flip it over and sear on the other side until lightly golden. The fish is done when it flakes easily.

Serve the hot corn tortillas with the fish, a pile of the cilantro lime slaw and a wedge of lime.

They are fun to assemble at the table, too.