Jenny’s Fish Tacos
Servings: 4 servings
Ingredients
- 1½ pounds halibut, tilapia, or local trout
- 2 teaspoons chili powder chipotle or cayenne may be substituted for additional heat
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 to 3 tablespoons vegetable oil
- 8 small corn or flour tortillas
- Optional garnishes:
- ½ small red cabbage shredded
- ½ small green cabbage shredded
- ½ cup radishes thinly sliced
- ¼ cup fresh cilantro coarsely chopped
- Lime wedges
For guacamole
- 2 to 3 ripe avocados
- ½ small onion finely diced
- 1 jalapeño stems and seeds removed, finely diced
- 1 Roma tomato chopped
- Juice of 1 lime
- ½ teaspoon salt
- ½ teaspoon pepper
For crema
- ¾ cup plain Greek yogurt
- Juice of 1 lime
- Pinch of salt
- Pinch of paprika
- Water as needed to thin sauce
Instructions
- Gently rinse fish and pat dry with paper towels. In a small bowl, combine chili powder, garlic powder, paprika, salt, and pepper. Apply seasoning mix to both sides of the fish, gently patting to adhere the mix. Heat oil in a nonstick skillet over medium heat. Add fish to pan and cook about 3 to 6 minutes per side (depending on thickness or until the internal temperature reaches about 145 degrees F).
- Remove from pan and cover to keep warm. Prepare guacamole and crema. Warm tortillas, 1 at a time, in a hot skillet or on a comal until hot and slightly crispy. To serve, layer each tortilla with cooked fish and garnishes, including red and green cabbage, radish slices, crema, guacamole, cilantro, and a squeeze of lime juice.
For guacamole
- In a medium-sized bowl, mash avocados and mix in the remaining ingredients, adding salt and pepper to taste.
For crema
- Combine ingredients in a bowl until smooth and spoon over fish tacos.
Related Stories
Fresh Favorite
Jenny Angius believes in food — as medicine, as a tool for learning, and as a way to bring people together.
