Fast Speedy Fish Tacos
In Southern California, Speedy Fish Tacos are pretty much daily fare. You’ll find them in all kinds of restaurants prepared in a variety of ways. This is a fresh, healthy and simple way to prepare fish tacos. I like mine with a 6th ingredient added (avocado) and sometimes a squeeze of lime too. This recipe is gluten free adaptable- please see tips below the recipe.
Ingredients
Serves: –+
- White onion, thinly sliced 1 Small
- Jalapeno chile pepper ½ Finely Chopped
- Lime juice 1 Tbsp
- Cilantro 1 Tbsp
- Salt 1 Teaspoon
- Canola oil 1 Tbsp
- Halibut fillet 1 Pound
- Chili Powder Pepper 1 Teaspoon
- Cumin 1 Teaspoon
- Tortillas 8 Corn
- Lettuce 2 Cups
- Tomatoes 1 Medium
- Avocado 1 Sliced
Per serving
Calories: 370 kcal
Proteins: 27 g
Fats: 14 g
Carbohydrates: 35 g
Method
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COMBINE the onion, chile pepper, lime juice, cilantro, and 1½ teaspoon of the salt in a medium bowl.
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HEAT the tortillas according to package directions. Fill the tortillas with the halibut, lettuce, tomato, and avocado. Top with the onion mixture.
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HEAT the oil in a large nonstick skillet over medium-high heat. Sprinkle the halibut with the chili powder, cumin, and remaining 1/4 teaspoon salt. Add to the skillet and cook until the fish flakes easily with a fork, about 5 to 6 minutes per side. Remove from the skillet.
This was excellent!! I made very minor changes: I cooked the red cabbage in a pan for about 5 min, just to soften slightly. Used fat-free sour cream. Also, add cilantro to the slaw and garnish it on top. I don’t believe the recipe instructions included what to do with the cilantro. This was the perfect dinner for a hot day!!