Ingredients
Scale
- Corn tortillas
- 1–2 lb white fish (like wild cod or mahi mahi)
- 3 tbsp olive oil
- 1 lime, juiced
- 1 tbsp chili powder
garnishes (optional)
- handful cilantro, chopped
- jalapeno, finely chopped
- chopped red cabbage (I use about a ¼ a cabbage)
- pureed tomato salsa (recipe below)
pureed tomato salsa
- 2+ tbsp olive oil
- 1 small red onion, chopped
- 4 cloves garlic, chopped
- 4 large tomatoes, chopped
- 1 jalapeno
- 1 tbsp dried oregano
- small handful cilantro leaves
- salt and pepper
Instructions
- First, make your tomato salsa. In a skillet, turn your heat to medium/high and add your olive oil plus chopped veggies. Saute until they begin to soften and turn a golden color. Once cooked, add the veggie mixture to a blender. Blend until combined.
- For the fish, add your oil to a skillet over medium/high heat. Add in your fish and sprinkle with salt, pepper, lime juice and chili powder. Cook until flaky, use your spatula to flake the fish into bite size pieces.
- Warm your tortillas, then add fish, tomato salsa and garnishes. We usually only use about a ¼ of the tomato salsa and I freeze the rest for future fish tacos.
- Enjoy!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Seafood