Fish Tacos

Name: Fish Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted and flesh sliced; 59 milliliters canola oil; 454 grams flaky white fish fillets, such as haddock, halibut or cod; 8 flour tortillas; 2 cloves garlic, smashed; 2 Tbsps honey; 1 jalapeno, minced, optional; 4 servings Kosher salt; 1 lime, zested and juiced; 1 teaspoons pimenton; 1 heads savoy cabbage, shredded; 3 scallions, sliced thinly on the bias; 59 milliliters canola or vegetable oil; 59 milliliters white vinegar

Fish Tacos is a dairy free and pescatarian main course. This recipe makes 4 servings with 688 calories, 31g of protein, and 41g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mexican food. Head to the store and pick up lime zest, garlic, jalapeno, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Watch how to make this recipe.

Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Ingredients you will need

Jalapeno Pepper

Green Onions

Cabbage

Equipment you will use

Bowl

Cut the fish into strips.

Ingredients you will need

Fish

Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

Ingredients you will need

Lime Zest

Pimenton Powder

Garlic

Juice

Fish

Salt

Cooking Oil

Equipment you will use

Bowl

In a small bowl, combine the vinegar, honey and oil.

Ingredients you will need

Vinegar

Honey

Cooking Oil

Equipment you will use

Bowl

Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

Ingredients you will need

Cabbage

Salt

Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

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Wrap

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Aluminum Foil

Oven

Put the fish strips on a parchment-lined baking sheet.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

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Tortilla

Fish

Equipment you will use

Oven

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Ingredients you will need

Seasoning

Cabbage

Fish

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Oven

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

Ingredients you will need

Avocado Slices

Tortilla

Cabbage

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

avocado, halved, pitted and flesh sliced 59milliliters

canola oil 454grams

flaky white fish fillets, such as haddock, halibut or cod 8

flour tortillas 2cloves

garlic, smashed 2Tbsps

honey 1

jalapeno, minced, optional 4servings

Kosher salt 1

lime, zested and juiced 1teaspoons

pimenton 1heads

savoy cabbage, shredded 3

scallions, sliced thinly on the bias 59milliliters

canola or vegetable oil 59milliliters

white vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.