Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup garlic sauce (store-bought or homemade)
Instructions
- Step 1: Preheat your grill or a non-stick skillet over medium-high heat. Season the fish fillets with olive oil, paprika, garlic powder, salt, and pepper.
- Step 2: Cook the fish on the grill or in the skillet for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- Step 3: While the fish is cooking, warm the corn tortillas in a separate pan or directly over a low flame until they are soft and pliable.
- Step 4: Once the fish is ready, remove it from the heat and break it into bite-sized pieces.
- Step 5: Assemble the tacos by placing a portion of fish on each tortilla, then top with shredded cabbage, diced tomatoes, and drizzle generously with garlic sauce. Serve immediately.
Notes
- For optimal freshness, store any leftover fish tacos in an airtight container in the refrigerator, and consume them within 2 days.
- To reheat, gently warm the fish in a skillet over low heat and microwave the tortillas for about 10-15 seconds to maintain their softness without drying them out.
- For an extra burst of flavor, consider adding sliced avocado or a squeeze of lime juice on top of your tacos just before serving.
- When seasoning the fish, feel free to experiment with additional spices like cumin or chili powder to customize the flavor profile to your liking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American