Easy Fish Tacos Recipe
This Fish Taco Recipe uses spice-rubbed halibut served with Mango Salsa and Queso Fresco in a fresh corn tortilla.
Ingredients
- 3 tablespoons Mexican Spice Rub Recipe
- 1 ½ pounds skinned fresh halibut
- 3 tablespoons olive oil
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 mango salsa recipe
- 8 corn tortillas
- ½ cup crumbled queso fresco cheese
Instructions
- Combine the spice rub with oil in a large shallow bowl or large plate.
- Next, coat the fish on both sides heavily in the oil and spices.
- Transfer the halibut to a griddle or large frying pan over medium-to-medium high heat and cook for4 to 5 minutes per side or until well browned on both sides and cooked throughout.
- Break up the fish into large chunks and evenly distribute them between the tortillas along with the cabbage, salsa, and cheese.
Notes
Make-Ahead: You can keep the fish warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.
How to Store: Cover and keep the fish separate from the tortillas and toppings in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of seared fish fillets in a pan or sheet tray lined with parchment paper and heat in the oven at 350° for 5-6 minutes or until hot.
You can use frozen halibut; just be sure it’s completely thawed before using.
Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
This recipe is very versatile, so just about any fish will work to use in these tacos.
Nutrition
Calories: 214kcalCarbohydrates: 14gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 47mgSodium: 133mgPotassium: 481mgFiber: 2gSugar: 1gVitamin A: 292IUVitamin C: 10mgCalcium: 94mgIron: 1mg