Quick seafood street food (Print Version)
# Ingredients:
→ For the Fish
01 -
2 tablespoons vegetable oil
02 -
1 tablespoon lime juice
03 -
2 teaspoons ground cumin
04 -
2 teaspoons paprika
05 -
1 teaspoon ground coriander
06 -
½ teaspoon red pepper powder
07 -
½ teaspoon garlic powder
08 -
¼ teaspoon salt
09 -
¼ teaspoon ground black pepper
10 -
1 pound white fish (such as cod, snapper, tilapia)
→ For the Lime Crema
11 -
¼ cup sour cream
12 -
3 tablespoons mayonnaise
13 -
1 tablespoon fresh lime juice
14 -
zest from half a lime
15 -
¼ teaspoon salt
→ For the Slaw
16 -
2 cups cabbage, shredded
17 -
¼ cup cilantro, chopped
18 -
½ green onion, sliced
19 -
1 clove garlic, minced
→ For the Tacos
20 -
8 (6-inch) soft taco tortillas
21 -
1 avocado, sliced (optional)
# Instructions:
01 -
Preheat oven to 425°F. In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork.
02 -
In a small bowl, whisk together all the crema ingredients (sour cream, mayonnaise, lime juice, lime zest, and salt). Set aside.
03 -
In a large bowl, combine all the slaw ingredients (cabbage, cilantro, green onion, and garlic). Set aside.
04 -
Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
05 -
Divide the fish evenly into each taco, top each taco with ¼ cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.
# Notes:
01 -
The red pepper powder adds a little kick. Adjust it to your preferences. Less if you want the fish very mild, or more if you want them spicy.
02 -
Using fresh fish yields the best results, as the seasoning sticks on nicely. You can use frozen fish but will need to increase the bake time to 15-20 minutes, depending on the thickness of fish.
03 -
To pan-fry the fish instead: Lightly oil a large skillet and heat over medium heat. Cook the marinated fish for about 3-4 minutes per side until cooked through.
04 -
To grill the fish instead: Grill each side for about 3 minutes.