Ingredients

Scale

For the Fish Tacos

8–10 small corn tortillas
1–2 pounds white fish (wild cod or mahi mahi work beautifully)
3 tablespoons extra virgin olive oil
Juice of 1 fresh lime
1 tablespoon chili powder
Sea salt and freshly ground black pepper, to taste

Optional Garnishes

Handful fresh cilantro, finely chopped
1 jalapeño, finely diced
1 cup shredded red cabbage (about ¼ small head)
Pureed tomato salsa (recipe below)

Pureed Tomato Salsa

2+ tablespoons extra virgin olive oil
1 small red onion, chopped
4 cloves garlic, roughly chopped
4 large ripe tomatoes, chopped
1 jalapeño (seeds removed for less heat)
1 tablespoon dried oregano
Small handful fresh cilantro leaves
Sea salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

First, make your tomato salsa.
In a skillet over medium-high heat, add the olive oil and chopped vegetables. Sauté until they soften and start to turn lightly golden and fragrant. Once cooked, transfer the mixture to a blender and blend until smooth and combined. Set aside.

Next, cook the fish.
Heat olive oil in a skillet over medium-high heat. Add the fish and season with salt, pepper, fresh lime juice, and chili powder. Cook until the fish is opaque and flakes easily with a fork. Use a spatula to gently break it into bite-size pieces right in the pan.

Warm your corn tortillas in a dry skillet until soft and pliable.

To assemble, layer flaky fish onto each tortilla, spoon over the pureed tomato salsa, and add your favorite garnishes.

We typically use only about ¼ of the salsa for one meal and freeze the rest for future fish taco nights — such an easy win.

Enjoy!

Prep Time: 20 mins
Cook Time: 10 mins
Category: Seafood