Get ready to transport your taste buds to the stunning coastal regions of Peru with these irresistible fish tacos that will make your dinner guests beg for seconds! Imagine perfectly seasoned, flaky white fish nestled in warm corn tortillas, topped with crisp cabbage and creamy avocado - this recipe is about to become your new obsession. Whether you're a seafood lover or just looking to spice up your weekly meal rotation, these Peruvian-inspired fish tacos are guaranteed to deliver a flavor explosion that will have everyone at the table asking, "What's your secret?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb white fish (e.g., tilapia or cod)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 8 corn tortillas
- 1 cup cabbage, shredded
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Begin by preparing your ingredients. Rinse the fish under cold water and pat it dry with paper towels. Cut the fish into bite-sized pieces and set aside.
- In a mixing bowl, combine the olive oil, cumin, and paprika. Add the fish pieces to the bowl and toss them until they are evenly coated with the spice mixture. Let the fish marinate for about 5 minutes to absorb the flavors.
- While the fish is marinating, prepare the cabbage and avocado. Shred the cabbage finely and slice the avocado into thin wedges. Set both aside for assembly later.
- Heat a non-stick skillet or frying pan over medium-high heat. Once hot, add the marinated fish pieces to the pan in a single layer. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the heat and set aside.
- 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 by wrapping them in a damp paper towel and microwaving them for about 20 seconds.
- To assemble the tacos, place a few pieces of cooked fish onto each warm tortilla. Top with a generous amount of shredded cabbage and a few slices of avocado.
- Garnish the tacos with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
- Enjoy your delicious Peruvian inspired fish tacos!
Tips
- Choose the Right Fish: Opt for fresh, firm white fish like tilapia or cod that can hold up to cooking without falling apart.
- Marinate for Maximum Flavor: Let the fish sit in the spice mixture for at least 5 minutes to allow the cumin and paprika to penetrate deeply.
- Don't Overcrowd the Pan: Cook fish in a single layer to ensure each piece gets a nice, crispy exterior.
- Warm Tortillas Matters: Always warm your tortillas just before serving to enhance their texture and prevent cracking.
- Fresh Garnishes are Key: Use fresh cilantro and lime wedges to brighten the entire dish and add a zesty finish.
- Prep Ahead: Chop cabbage and slice avocados in advance to make assembly quick and easy.Pro Tip: For an extra authentic touch, serve with a small side of spicy salsa or aji verde sauce to elevate these tacos from great to absolutely phenomenal!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 55mg
