When made right, fish tacos can be uber juicy, filled with spice and tang, crisp and fresh. Then add on those killer toppings and you’ve got yourself a wonderful and nutritious meal.
The first secret ingredient to an amazing recipe includes starting with freshness. Fresh fish, veggies, tortillas (or shell of choice). Especially for the fish, find a grocery store that you trust and gets a high volume of turnover. Then pick out a thicker cut of fish – I like to use white fish since it can take on any spices or marinade you pick but a darker fish such as salmon or tuna will work, too.
The second secret ingredient is the rub or marinade you use. This is key! Of course, the right spice blend and flavors will always make your meal, and this certainly holds true for fish tacos. Seasoning that fish just right (and getting that crisp, blackened char) creates magic in the meal.
That said, I have now made this recipe two handfuls of times and each time it’s mouth-watering delicious. The spice mix for this, double or even triple the recipe, since you’ll be using it over and over again!
Adapted from a recipe by Cooking LSL. Makes about 4 fish tacos
- 1-2 lbs fresh cod or other thick cut white fish (cut into 2-3 long fillets)
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix well, then stir in olive oil and lemon juice. Spoon seasoning mixture over fish fillets, coating both sides evenly and well.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add fish to heated pan and cook fish until browned and slightly firm, about 4 minutes per side.
To assemble tacos: Warm tortillas in a skillet or oven in broil setting. Distribute fish evenly between 2-4 tortillas, add mashed avocado or guacamole, pickled veggies (onions and jalapeños!) chopped cilantro and green onions.
Serve and enjoy!
Make it Paleo & Low-Carb: Replace the word tortilla from above with a cabbage, swiss chard or lettuce leaf!