Whenever we go out to eat, if fish tacos are on the menu, my husband always orders them. In fact, on our honeymoon the resort had this little restaurant in between these two amazing pools that was open every day for lunch. Greg ordered the fish tacos every day we were there! Multiple times a day!
With Taco Tuesday coming up, I was thinking about what type of tacos I should make, and I realized I had never made him fish tacos! Wife fail. That’s where I got the inspiration for these light and flavorful fish tacos. These certainly hit the spot and didn’t leave us feeling sick or regretful afterward. This recipe is going to become a new staple in our weekly rotation.
For these tacos I decided to go with Cod for my fish. Mostly because I shopped at Wal-Mart and there weren’t many other fish options. I know, I know…shame! I just like the online grocery pickup, ok guys? Any type of white fish would work.
I used 4 filets (1 per person) and cut them into small bite sized pieces, then sprinkled them with salt, pepper, garlic powder, onion powder, chili powder, and paprika. Then I heated some olive oil in a skillet, and seared the fish for about 10 minutes, until cooked through.
Now that the fish is cooked, lets talk about the Pico de Gallo. I actually made this earlier on in the day so the flavors had time to combine, but you could just as easily make this while the fish is cooking.
All you do here is chop everything up, and mix it all together in a bowl. So easy, and so fresh and delicious. I used 6 tomatoes, 2 Jalapeños, 1/2 red onion, the juice of 1 lime, 1/2 cup chopped cilantro, and 1 tsp salt.
Now the cilantro lime crema. This is exactly what you would expect it to be. 1 cup of sour cream, 2 tbs chopped cilantro, juice and zest of 1/2 a lime, and 1/4 tsp of salt.
Before assembling the tacos, I like to soften up the tortillas. I used 8 inch soft tortillas, and just placed them in between two damp paper towels and microwaved them for about 20 seconds. Then cut up the veggies, purple cabbage and radishes, for an extra pop of color.
Next its time to assemble. First I put down a bed of cabbage, then added 7-8 pieces of fish, topped it with Pico de Gallo, radishes, and cilantro lime crema. I added a bit of fresh cilantro for garnish.
There you have it! These were surprisingly easy to make, and even more enjoyable to eat! It was a nice refreshing change to the typical ground beef tacos we usually eat. These were certainly Greg approved, he told me “these are better than some fish tacos I’ve gotten at restaurants.” which is pretty much the best compliment you can get. We had a ton of Pico de Gallo left over which was delicious to eat with tortilla chips, and again the next day on nachos.
Give these a try on your next taco Tuesday night and let me know what you think!
4 Cod Filets
4-6 Round Soft Tortillas
1/4 Tsp Salt
1/8 Tsp Pepper
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/8 Tsp Chili Powder
1/4 Tsp Paprika
1 Tbs Olive Oil
1 Cup Shredded Purple Cabbage
2-3 Radishes, thinly sliced
Pico de Gallo:
1/2 Red Onion
1/2 Cup Cilantro
1 Tsp Salt
1 Cup Sour Cream
2 Tbs Cilantro
1/4 Tsp Salt
In a skillet heat olive oil on medium heat. In a small bowl, mix together salt, pepper, garlic powder, onion powder, chili powder and paprika. Cut cod into small bite sized pieces then coat with spice rub mixture. Add to pan and sear for about 4-5 minutes per side until cooked through.
For the Pico de Gallo, dice tomatoes, jalapeños, and red onion into small same sized pieces and combine in a bowl. Chop up fresh cilantro, and it into the bowl with veggies. Next add in the juice of the lime, and salt. Mix and let flavors combine.
Make the crema by mixing sour cream, the juice and zest of 1/2 a lime, and salt into a bowl.
To make tacos, first soften your tortillas. Dampen two paper towels and place tortillas in between. Microwave for about 20 seconds. To assemble, layer red cabbage, cooked cod, pico de gallo, radishes, and crema onto your warm tortilla. Eat and enjoy!