Dive into the vibrant flavors of Mexico with our irresistible Ensenada Style Fish Tacos! Perfectly seasoned white fish, wrapped in warm corn tortillas and topped with fresh cabbage and creamy sour cream, these tacos are a fiesta for your taste buds. Whether you're hosting a taco night or just craving a quick and delicious meal, this recipe promises to transport you straight to the sunny beaches of Ensenada. Get ready to impress your family and friends with these mouthwatering tacos that are not only easy to make but also bursting with flavor!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound white fish fillets (tilapia or cod)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- 8 corn tortillas
- 1 cup cabbage, shredded
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- Begin by preparing the fish. Rinse the white fish fillets (tilapia or cod) under cold water and pat them dry with paper towels. This will help the seasoning adhere better.
- In a small bowl, mix together the olive oil, chili powder, cumin, and salt to create a marinade. Adjust the salt to your taste.
- Place the fish fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure that the fish is evenly coated. Let it marinate for about 10 minutes while you prepare the other ingredients.
- While the fish is marinating, prepare the toppings. Shred the cabbage and set it aside in a bowl. You can also prepare the lime wedges at this time by cutting the lime into quarters.
- Heat a non-stick skillet or grill over medium-high heat. Once hot, add the marinated fish fillets to the skillet. Cook the fish for about 3-4 minutes on each side, or until it flakes easily with a fork and is cooked through.
- While the fish is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 10 minutes.
- Once the fish is cooked, remove it from the skillet and let it rest for a minute. Then, using a fork, flake the fish into bite-sized pieces.
- To assemble the tacos, take a warm corn tortilla and add a generous amount of the flaked fish on top. Follow with a handful of shredded cabbage and a dollop of sour cream.
- Finish off your tacos by squeezing fresh lime juice over the top and adding any additional toppings you desire, such as salsa or avocado.
- Serve the Ensenada style fish tacos immediately with extra lime wedges on the side for squeezing. Enjoy your delicious Mexican meal!
Tips
- Choose the Right Fish: For the best results, opt for mild white fish like tilapia or cod, which flake beautifully and absorb the marinade flavors well.
- Marinate for Flavor: Allow the fish to marinate for at least 10 minutes to enhance the taste. If you have more time, letting it sit for up to 30 minutes in the fridge can deepen the flavors.
- Perfectly Warm Tortillas: To achieve soft and pliable tortillas, warm them in a dry skillet or wrap them in foil and heat in the oven. This step is crucial for a great taco experience!
- Customize Your Toppings: Feel free to get creative with your toppings! Add fresh cilantro, diced tomatoes, or even avocado slices for an extra burst of flavor and texture.
- Fresh Lime is Key: Don’t skip the lime juice! A squeeze of fresh lime over your tacos will elevate the flavors and add a refreshing zing.
- Serve Immediately: For the best taste and texture, serve your tacos right after assembling them. This ensures that the tortillas remain warm and the fish is flaky.
Nutrition Facts
Calories: 380kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
