{"id":2629,"date":"2021-02-17T11:54:58","date_gmt":"2021-02-17T16:54:58","guid":{"rendered":"https:\/\/thesteadycook.com\/?p=2629"},"modified":"2021-02-17T11:54:58","modified_gmt":"2021-02-17T16:54:58","slug":"fish-tacos","status":"publish","type":"post","link":"https:\/\/thesteadycook.com\/?p=2629","title":{"rendered":"Fish Tacos"},"content":{"rendered":"

My brother-in-law was the first person to introduce me to fish tacos.\u00a0 At that time in my life (a young teen) I had never heard of such a thing and fish only came two ways, fried or fried.\u00a0 The thought of putting fish on a taco was totally crazy, but after that first introduction, I was totally hooked (pun intended).\u00a0\u00a0<\/span><\/p>\n

Fish tacos are easy to make, but easy to overdo as well.\u00a0 In this recipe, I aim for a simple, light and healthy fish taco and avoid batter-fried fish, sickly sweet salsa or overly creamy slaw altogether.\u00a0 There\u2019s no need for it, especially when using high-quality fish. Choose a fresh, firm, white fish that is mild in flavor.\u00a0 I like to use Pacific cod, halibut or rockfish in my tacos, but tilapia, grouper or mahi-mahi would be delicious too.\u00a0\u00a0<\/span><\/p>\n

This is a heart-healthy meal that will leave you feeling nourished and completely satisfied.\u00a0 Fish is high in omega-3 fatty acids and vitamins such as D and B2, as well as minerals such as zinc, iron, magnesium and potassium.\u00a0 Fish is known to lower blood pressure and heart rate and improve blood vessel function.\u00a0 It\u2019s these benefits that have led the American Heart Association, and others, to recommend that everyone eat fish <\/span>twice a week<\/span><\/a>.\u00a0 So, grab your pole, or at least your pocket book, and load up on some fish today!\u00a0 These fish tacos will not disappoint, especially when served with my spicy and tangy jalape\u00f1o-cilantro slaw, chipotle crema and fresh avocado slices.\u00a0<\/span><\/p>\n

To make these tacos, start by preheating your oven to 350 deg F and adjust the oven rack so that it is in the middle of the oven. Place the fish fillets on a rimmed baking sheet that has been lined with parchment paper and season both sides of the fillets with \u00bd teaspoon of smoked paprika, cumin powder and salt.\u00a0 Top the fish with a few slices of lemon and a drizzle of olive oil.\u00a0 Set aside while you make the slaw and crema.<\/span><\/p>\n

\"Cod\"<\/p>\n

To make the jalapeno-cilantro slaw, add 3 cups of shredded green cabbage to a medium-sized mixing bowl along with \u00bc cup of chopped jalapeno, \u00bc cup of chopped fresh cilantro, 1 teaspoon cumin powder, \u00bd teaspoon kosher salt, \u00bc teaspoon black pepper, 2 tablespoons apple cider vinegar,\u00a0 1\u00bd tablespoon olive oil and 2 teaspoons agave syrup.\u00a0 Mix to combine and set aside.<\/span><\/p>\n

\"Jalapeno-Cilantro<\/p>\n

To make the chipotle crema, mix together \u00bd cup sour cream, \u00bd teaspoon kosher salt, 1 teaspoon each of chipotle chili powder, smoked paprika and apple cider vinegar and one tablespoon of buttermilk.\u00a0 Set aside.<\/span><\/p>\n

Once the oven comes to temperature, place the fish in the oven and bake until the internal temperature of the fish is 145 deg F.\u00a0 The bake time will depend on the thickness of your fish and could range anywhere from 8-25 minutes.\u00a0 Use an instant read thermometer like <\/span>this one<\/span><\/a> to check for doneness.\u00a0 Instant read thermometers aren\u2019t expensive and they take the guesswork out of things.\u00a0 I love mine!\u00a0 <\/span><\/p>\n

While the fish is baking, wrap your corn tortillas in foil and toss them into the same oven as the fish to warm.\u00a0\u00a0<\/span><\/p>\n

To assemble these tacos, place a few pieces of fish onto a corn tortilla and pile it high with the jalapeno-cilantro slaw, chipotle crema, a few slices of avocado, a squeeze of lime and hot sauce.\u00a0 This recipe makes 6 fish tacos, so double the recipe, if necessary.\u00a0 Enjoy!<\/span><\/p>\n

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\"Fish<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Fish Tacos<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> tacos<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 6<\/span> six inch corn tortillas<\/span><\/li>
  • 14<\/span> ounces<\/span> cod, or other firm white fish<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> smoked paprika<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> cumin powder<\/span><\/li>
  • \u00bd<\/span> tsp <\/span> salt<\/span><\/li>
  • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
  • few slices of lemon<\/span><\/li><\/ul><\/div>

    Jalape\u00f1o-Cilantro Slaw<\/h4>
    • 3<\/span> cups<\/span> shredded green cabbage<\/span><\/li>
    • \u00bc<\/span> cup<\/span> chopped jalape\u00f1o<\/span><\/li>
    • \u00bc<\/span> cup<\/span> chopped cilantro<\/span><\/li>
    • 1<\/span> tsp<\/span> cumin powder<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> kosher salt<\/span><\/li>
    • 2<\/span> tbsp<\/span> apple cider vinegar<\/span><\/li>
    • 1\u00bd<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • 2<\/span> tsp<\/span> agave syrup<\/span><\/li><\/ul><\/div>

      Chipotle Crema<\/h4>
      • \u00bd<\/span> cup<\/span> sour cream<\/span><\/li>
      • \u00bd<\/span> tsp <\/span> kosher salt<\/span><\/li>
      • 1<\/span> tsp<\/span> chipotle chili powder<\/span><\/li>
      • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
      • 1<\/span> tsp<\/span> apple cider vinegar<\/span><\/li>
      • 1<\/span> tbsp<\/span> buttermilk<\/span><\/li><\/ul><\/div>

        Additional Toppings<\/h4>
        • avocado slices<\/span><\/li>
        • lime wedges<\/span><\/li>
        • hot sauce<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>
          • Preheat oven to 350\u00b0 F.<\/span><\/div><\/li>
          • Place fish fillets on a rimmed baking sheet that has been lined with parchment paper. Mix \u00bd teaspoon of smoked paprika, cumin powder and salt together and sprinkle over the top and bottom of each fillet. Layer a few slices of lemon on top of each fillet and drizzle with olive oil. Set aside.<\/span><\/div><\/li>
          • Make jalape\u00f1o-cilantro slaw. Set aside.<\/span><\/div><\/li>
          • Make chipotle crema. Set aside.<\/span><\/div><\/li>
          • Bake fish until the internal temperature reaches 145\u00b0F. Depending on the thickness of your fish, cook times will vary. Wrap corn tortillas in foil and toss them into the same oven to warm while the fish bakes. <\/span><\/div><\/li>
          • To assemble the tacos, place a few slices of fish onto each tortilla and pile high with slaw and fresh avocado. Top with crema, a squeeze of lime juice and hot sauce. Enjoy!<\/span><\/div><\/li>
          • This recipe makes 6 tacos, so double the recipe if feeding a crowd.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

            My brother-in-law was the first person to introduce me to fish tacos.\u00a0 At that time in my life (a young teen) I had never heard of such a thing and fish only came two ways, fried or fried.\u00a0 The thought of putting fish on a taco was totally crazy, but after that first introduction, I […]<\/p>\n","protected":false},"author":2,"featured_media":2632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[590,789,594,792,302,798,790,791,793,787,788,794,254,797,588,795,796],"class_list":["post-2629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","tag-avocado","tag-baja","tag-cabbage","tag-chipotle","tag-cilantro","tag-cod","tag-coleslaw","tag-crema","tag-cumin","tag-fish","tag-fish-tacos","tag-halibut","tag-healthy","tag-mahi-mahi","tag-mexican","tag-rockfish","tag-tilapia"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thesteadycook.com\/index.php?rest_route=\/wp\/v2\/posts\/2629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesteadycook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesteadycook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesteadycook.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thesteadycook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2629"}],"version-history":[{"count":0,"href":"https:\/\/thesteadycook.com\/index.php?rest_route=\/wp\/v2\/posts\/2629\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesteadycook.com\/index.php?rest_route=\/wp\/v2\/media\/2632"}],"wp:attachment":[{"href":"https:\/\/thesteadycook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesteadycook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesteadycook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}