🌮 Fish tacos
Fish tacos are soft tortillas filled with pieces of white fish, crunchy shredded cabbage, fresh cilantro, a squeeze of lime and a spoonful of sour cream. This version grills the fish, so it is smoky and tender against the cool, tangy toppings. They are eaten by hand, two or three per serving, often with a spicy salsa on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g white fish fillets
- 8 small tortillas
- 200 g white cabbage, finely shredded
- 2 limes
- A handful of cilantro
- 100 g sour cream
- 1 tsp chili powder, 1 tsp cumin
- 1 tbsp oil, salt
Method
- Rub the fish with oil, chili powder, cumin, salt and the juice of half a lime.
- Grill or cook in a hot griddle pan for 3–4 minutes per side, then flake into pieces.
- Mix the sour cream with a squeeze of lime and a pinch of salt.
- Warm the tortillas in a dry pan.
- Fill each tortilla with cabbage and fish, top with lime sour cream and cilantro, and serve with lime wedges.
How to make it lighter
- Use half the sour cream or thin it with lime juice.
- Pile on extra cabbage to make each taco more filling.
- Stick to two tacos and add a side salad.
History
Fish tacos are strongly associated with the Pacific coast of Baja California, especially Ensenada, where they are sold at street stands. From there they spread across Mexico and to the United States.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →