Fish Tacos

4.67 from 6 votes

Fish Tacos - a super easy, healthy, and delicious cod fish taco recipe. Topped with a fresh Mexican coleslaw, pice de gallo, and a roasted poblano fish taco sauce.

Prep Time20

Cook Time15

Total Time35

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Equipment

Ingredients

Fish

1 pound cod fillets (or other white fish)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
2 Tablespoon olive oil

Pico de Gallo

1 cup tomato chopped
2 Tablespoon onion finely chopped
1 Tablespoon lime juice
1/4 teaspoon salt
1 Tablespoon chopped cilantro
1/2 jalapeno seeded and chopped

Poblano Sauce

1 teaspoon olive oil
2 poblano peppers
1 large red onion quartered
1 Tablespoon white wine vinegar
1 lime juiced
1/3 cup sour cream
1/4 cup cilantro
salt and pepper to taste

Mexican Coleslaw

2 cups coleslaw mix
2 Tablespoon mayo
1 lime juiced
2 tsp chopped cilantro
1/2 tsp salt
8 corn tortillas

Instructions

Make Pico de Gallo

Mix all of the ingredients together. Store in the fridge until ready to serve.

Make Mexican Coleslaw

In a bowl mix together mayo, lime juice, salt, and cilantro until well blended.
Add coleslaw mix and toss until well coated. Set in fridge until ready to use.

Make Pablano Sauce.

Preheat broiler or grill to medium high heat.
Rub pablano peppers with olive oil. Grill or place under the broiler until slightly blackened, rotating as necessary.
Place the pablano peppers into a plastic bag or in a bowl tightly covered with plastic wrap. Let sit for a few minutes. After a few minutes remove the peppers, and peel away the skin. Remove the seeds and stem, and place in a blender.
Add the onion quarters and the remaining ingredients for the sauce. Blend until smooth. Season with salt and pepper to taste. Store in the fridge until ready to serve.

Make Fish

Mix oil and spices into paste. Gently spread evenly over the cod.
Grill or broil the cod for few minutes per side, until it flakes apart.
Serve immediately over warm tortillas topped with pico de gallo, poblano sauce, Mexican coleslaw and other desired toppings.

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