Spicy Pan Fried Fish Taco

This Spicy Pan Fried Fish Taco recipe is made with the perfect combination of spices, finger licking good taco sauce and all the best fixings including cabbage, pico de gallo, Avocado and Cotija cheese. This recipe is a great healthy alternative to the deep fried version.

Give the Summer a perfect ending with these absolutely delicious, simple to make and healthier fish taco’s which will become your family favorite! Even though I do not eat fish, it is still my favorite meal to prepare for the family as typically I am in and out of the kitchen in just 30 min. You just cannot go wrong with this easy, fresh and flavorful recipe. Corn tortillas work great for these taco’s and using purple cabbage makes it lot prettier! I used cod for this recipe but you can always substitute with any white flaky fish like mahi mahi, halibut or even tilapia. You can adjust the heat level for fish in the recipe to your liking. The best of part of recipe is the simple taco sauce with added kick using chipotle red pepper.

Ingredients

For the fish marinade

• 3 - 4 Cod fish (to make 8 strips)
• 1 tbsp olive oil
• 1 tbsp lemon or lime juice
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chipotle chili powder
• Salt and pepper

For the sauce

• 1/4 cup Mayo
• 1/2 cup sour cream
• 1 tsp chipotle chili powder
• 1 tsp garlic powder
• 2 tbsp lemon juice
• Hot sauce or Sriracha (as per your liking)
• Salt and pepper

For the pica de gallo

• 1/2 small white or red onion
• 2 roma tomatoes
• Lemon juice
• Cilantro
• Salt and pepper
• 1 jalapeno (seeded, optional)

Other ingredients

• 2 tbsp oil
• 1 cup red or green cabbage (shredded)
• 8 corn tortillas
• 1/2 cup Cotija cheese
• 1 cup diced avocado

Instructions

1. Cut the fish into strips.

2. Mix all the ingredients listed for the marinade. Adjust seasoning to your liking. Marinade the fish in it for a minimum of 1 hour.
   

3. Meanwhile, prepare the sauce by mixing up all the ingredients listed for the sauce.

4. Prepare the pica de gallo. Chop onions and jalapeno (if using) finely. Remove the seeds and watery flesh from the tomato and chop it into small pieces. Mix onion, jalapeno, tomato, lemon juice, cilantro, salt, and pepper. Set it aside.

5. Heat 2 tbsp of oil in a pan or skillet. Make sure the pan is evenly coated with oil. Now place the fish in the pan and let it cook for about 2 to 3 minutes. When you see the fish is browned up nicely on the sides, it is time to flip and cook on the other side. If you try to flip earlier, the fish might get stuck to the pan. So be patient.
   

6. Now heat up the corn tortilla in a pan until slightly brown.

7. Arrange the taco by placing 2 strips of fish in the bottom of the tortilla. Top it with pica de gallo, shredded cabbage, avocado, cheese, and a generous drizzle of the taco sauce.