Receta: Delicioso Fish Tacos

Fish Tacos. Fish tacos are a favorite quick and easy weeknight meal. Well, these are the end-all be-all. Read on to see what makes these tacos so special.

Fish Tacos A bad fish taco is worse than a bad chicken taco. And while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better. You don't need to find a taco truck, when you can make your own taco Find the best fish taco recipes from your favorite chefs, including easy fish tacos and tacos made with. You can have Fish Tacos using 21 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fish Tacos

  1. You need 4 pieces (4 oz.) of each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed.
  2. Prepare 1/2 teaspoon of cumin.
  3. It’s 1/2 teaspoons of kosher salt.
  4. Prepare 3/4 teaspoons of lime chilli seasoning, such as Tajin Classic.
  5. You need of For The Sauce (make 1/2 cup).
  6. You need 1/4 cup of fat free Greek Yogurt.
  7. It’s 3 tablespoons of light mayonnaise.
  8. You need 1 tablespoon of lime juice.
  9. You need 1-2 tablespoons of water, to thin.
  10. Prepare 3/4 teaspoon of chilli-lime seasoning salt, such as Tajin Classic.
  11. It’s 1/8 teaspoon of kosher salt.
  12. Prepare of For The Slaw.
  13. Prepare 1/4 cup of chopped cilantro.
  14. It’s 1 cup of white cabbage, sliced.
  15. You need 1 cup of red cabbage, sliced.
  16. Prepare 1/4 cup of shredded carrots.
  17. Prepare 1 tablespoon of olive oil.
  18. It’s 1 tablespoon of lime juice.
  19. It’s 1/4 teaspoon of kosher salt.
  20. You need 8 of corn tortillas, charred on the open flame 30 seconds on each side.
  21. It’s of Lime wedges, for serving.

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Fish Tacos instructions

  1. Season fish with salt, ground cumin and Tajin. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat..
  2. Toss the slaw ingredients and keep cold. Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks..
  3. Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm. Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges..

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