We made our Fish Tacos with Ling Cod from Alaska. These are great with lots of white fish (we’ve used halibut, grouper, sole, etc.) Our chunky guacamole is the perfect accompaniment! We don’t bread the fish, so save on some calories that way. Still lots of flavor and you can taste the fish instead of the breading.
Why We Like These Fish Tacos
Lots of flavor in every bite! These taste like you’re on the coast at a little taco shack. We really like the corn tortillas with fish. They provide a very complementary flavor.
Mexican food is one of Rene’s favorites, so we have several taco recipes on the blog. These seem lighter than some of the other varieties. The cayenne gives just enough kick and the guacamole really rounds out the whole experience.
The Process
Prepare the guacamole first. The tacos can take a lot of flavor, so don’t hold back on spice if you like it!
Pick a pound of your favorite fish and cut it into bit size pieces. We like the white fish (cod, halibut, grouper, walleye, etc.) because of the lighter flavor. Salmon and trout are a bit too oily for the flavors in the dish, so we save those for other dishes.
Season one side of the fish with the spices. We like to use extra paprika for the color. Add the cayenne pepper based on your tolerance for spice. A little goes a long ways!
We choose avocado oil for cooking the fish for the smoky flavor and the higher smoke point (it can heat to a higher temperature without smoking so the fish doesn’t get a burnt taste from the oil. Heat the oil over medium heat before adding the fish so the fish doesn’t stick as badly to the pan and starts to cook immediately. Add the fish spice side down and sprinkle spice on the top of the fish in the pan.
Cook the fish over medium heat until it flakes easily with a fork. It should take about 4-5 minutes per side. Once the fish is done, place it on a paper towel to remove the extra oil.
Heat the corn tortillas by placing them inside a damp paper towel and heat for 10 seconds per tortilla in the microwave. This makes them pliable so they don’t crack as you fold them.
Place a few pieces of fish in the warmed tortilla. Cover with a spoonful of guacamole and enjoy!
We made a video to give more information on making these if you’re interested!
Wine Time
White wine is always a good choice for fish. An oaky Chardonnay would definitely work. We really like red wine, and the spice in this dish will stand up to lighter reds. We chose a mixed Spanish Rioja and it was perfect with these flavors!
Fish Tacos
Course: DinnerCuisine: MexicanDifficulty: Easy3
servings20
minutes8
minutes443
kcal28
minutesWe made our Fish Tacos with Ling Cod from Alaska. These are great with lots of white fish (we’ve used halibut, grouper, sole, etc.) Our chunky guacamole is the perfect accompaniment! We don’t bread the fish, so save on some calories that way. Still lots of flavor and you can taste the fish instead of the breading.
Ingredients
6 Corn Tortillas
Chunky Guacamole (see recipe here)
1 lb Fish – cut into small pieces
Paprika, Cayenne Pepper, Garlic Powder, Black Pepper
2 Tbsp Avocado Oil
Directions
- Make Chunky Guacamole
- Sprinkle fish with spices. We use more paprika to add color. Add cayenne carefully, it really adds a punch!
- Heat oil in a medium fry pan over medium heat. Once hot, place fish in the oil, spiced side down. Sprinkle the other side of the fish with spices in the pan. Cook for about 4 minutes per side then place them on a paper towel to remove extra oil from the fish
- Heat corn tortillas in the microwave in a damp paper towel for about 10 seconds per tortilla
- Place a few pieces of fish on the tortilla and place a spoonful of guacamole over the fish