Fish Tacos
Pan fried fish with a crunchy cabbage topping served in a warm tortilla.
Ingredients
- 4 white fish filets, I always use Tilapia about 1-1½ pounds
- 1 tsp Cajun or Creole spice blend
- ½ tsp cumin
- 1 Tbsp lime juice, or 1 packet of True Lime powder
- 1 tsp table salt
- olive oil
- 8-10 small tortillas I always use corn, you may use flour
Topping
- 2 cups cabbage coleslaw mix
- ¼ cup salsa
- 2 Tbsp sour cream
- 1 avocado, thinly sliced optional
Instructions
- Remove all packaging from fish. Place on a plate with paper towels, and pat dry on all sides.
- In a small bowl measure the Cajun spice, cumin salt and True Lime. If you are using lime juice instead, set that aside for later.
- Heat a large heavy skillet while you sprinkle and rub the spices on all side of the fish filets. Drizzle a little oil in the hot skillet. Lay the filets into the hot skillet.
- Cook the fish over medium to medium high heat. Add a little oil as needed to keep from sticking. Turn the filets over after 5 minutes. Turn over again after 5 minutes. Use the sharp edge of a metal spatula to break the filets into large pieces. Continue to turn and cook till all the fish pieces are cooked all the way through. The fish will be light and flaky when done.
- If you did not use the True Lime packet in the rub, then squeeze the fresh Lime juice over the fish now after it is cooked.
- Heat the oven to 400°. Spread the tortillas out on a large baking sheet. Spray each tortilla on one side with olive or canola oil. Heat in the oven for 4 minutes. Remove and stack on a plate.
- Measure the cabbage mix, salsa and sour cream in a medium sized mixing bowl. Use tongs or a large fork to toss and blend together.
- Serve up by putting a few big pieces of fish on a warm tortilla, top with the cabbage topping and avocado if desired.