Fish Tacos
These Fish Tacos are quick, fresh, and bursting with bold flavor. Flaky white fish is seasoned with Spanglish Asadero Taco Seasoning and pan-seared until perfectly golden, then piled onto warm corn tortillas with a creamy, tangy slaw and fresh avocado. A drizzle of hot sauce adds the perfect finishing kick.
These Fish Tacos are quick, fresh, and bursting with bold flavor. Flaky white fish is seasoned with Spanglish Asadero Taco Seasoning and pan-seared until perfectly golden, then piled onto warm corn tortillas with a creamy, tangy slaw and fresh avocado. A drizzle of hot sauce adds the perfect finishing kick.
Ingredients
For the fish:
1 Tbsp olive or avocado oil
1 lb of white fish fillets, like cod or Mahi Mahi
Juice of 1 lime
For the slaw:
3 Cups shredded cabbage or slaw mix
¼ Cup mayonnaise
¼ Cup sour cream
2 limes, juiced
1 tsp honey
For the tacos:
Corn tortillas
1 avocado, sliced
Hot sauce
Instructions
Heat the oil in a skillet over medium-high heat until shimmering.
Meanwhile, pat the fish dry with a paper towel and rub with Spanglish Asadero Taco seasoning.
Add the fish to the pan and cook until it flakes easily with a fork and is golden brown, about 4 minutes per side.
Meanwhile, make the slaw: whisk the mayo, sour cream, lime juice, honey, and taco seasoning in a large bowl. Add the cabbage and toss until fully coated in the sauce.
Heat the tortillas over a gas burner or in another frying pan.
To each tortilla, add the fish, avocado, slaw, and hot sauce. Enjoy!
