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 tsp table 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 medium-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 tsp table salt
Instructions
- Toss sliced cabbage with cider vinegar and set aside.
- Mix chili powder, cumin, and salt in a small bowl.
- Pat fish fillets dry and coat both sides with spice mixture.
- Heat oil in a large skillet over medium-high heat.
- Cook fish 3 minutes per side until opaque and lightly browned.
- Break cooked fish into bite-sized pieces.
- Warm tortillas on a dry skillet or in microwave.
- Layer two tortillas together, add fish, cabbage slaw, and cilantro.
- Serve with lime wedges.
