The Pioneer Woman Tasty Kitchen
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Easy Fish Tacos

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Level: Easy

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Description

Semi-homemade Easy Fish Tacos – light and zesty recipe with a few easy steps and basic pantry ingredients plus some pre-made ingredient helpers.

Ingredients

  • 1 pound Panko Crusted Fish Filet (cod, Hallibut, Or Tilapia Are Good. Suggest Trader Joe's Frozen Tilapia Filets)
  • FOR THE SLAW:
  • ½ heads Cabbage, Sliced Thinly
  • 2 Tablespoons Honey
  • ¼ cups White Vinegar
  • ¼ cups Canola Oil
  • ½ whole Lime
  • FOR THE SAUCE:
  • 3 Tablespoons Sour Cream Or Ranch Dressing (whatever You Have)
  • 3 drops Fresh Squeezed Lime Juice
  • 3 drops Hot Sauce (or Paprika) To Taste
  • FOR THE ASSEMBLY:
  • 4 whole Small Corn Tortillas (or More, Depending On How Full You Fill Them)
  • Optional Garnish: Pre-made Fresh Tomato Salsa (Usually Includes Diced Tomatoes, Onions, Jalapeños, Cilantro)

Preparation

Bake the fish according to the package instructions. I baked the frozen Trader Joe’s fillets on a foil lined cookie sheet, at 425 degrees F for 10 minutes on each side for extra crispness.

While the fish is baking, assemble the cabbage slaw ingredients (combine honey, vinegar, oil, and lime juice then mix it into the sliced cabbage) and let it sit at room temperature. You can make the cabbage slaw up to a day ahead and refrigerate.

Also mix up the sauce to taste by combining sour cream or ranch dressing, hot sauce or paprika, and left over lime juice.

As fish fillets are done, remove them from oven. Using the same cookie sheet, remove foil and lay out 4 or more tortillas and return the tray to the oven to warm the tortillas for about a minute.

Slice the fish into smaller chunks and then lay them down as the base of the taco, on top of the tortillas.

Layer on cabbage slaw. Top with fresh salsa. Complete with a splatter of sauce.

Chow down!

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