Fish tacos are a springtime staple, and trust me, you don't want to miss out on these five delicious recipes. From zesty grilled mahi-mahi to spicy shrimp, each taco brings its own unique flavor with revitalizing slaws that'll make your taste buds dance. Whether you're firing up the grill or baking in the oven, these options are perfect for any gathering. So, are you ready to find out how to make these tasty treats?
Grilled Mahi-Mahi Tacos With Mango-Cabbage Slaw
Grilled Mahi-Mahi Tacos with Mango-Cabbage Slaw are a revitalizing and vibrant dish perfect for any taco night or summer gathering. The combination of grilled fish with a sweet and tangy mango-cabbage slaw creates a delightful contrast of flavors and textures. This dish isn't only easy to prepare but also healthy, making it a fantastic choice for a light lunch or dinner.
Ingredients:
- 1 pound mahi-mahi fillets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup green cabbage, thinly sliced
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1 avocado, sliced (for garnish)
Instructions:
Preheat your grill to medium-high heat. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush the mixture over the mahi-mahi fillets.
Place the fillets on the grill and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Meanwhile, in a separate bowl, combine the cabbage, mango, red onion, cilantro, and lime juice to create the slaw.
Once the fish is done, warm the corn tortillas on the grill for about 30 seconds on each side until pliable. Assemble the tacos by placing the grilled mahi-mahi on the tortillas, topping with the mango-cabbage slaw, and garnishing with avocado slices.
Extra Tips:
For added flavor, marinate the mahi-mahi in the spice mixture for 30 minutes before grilling. If you prefer a spicier kick, consider adding diced jalapeños to the mango-cabbage slaw.
You can also substitute the mahi-mahi with other white fish such as tilapia or cod if preferred. Don't forget to serve your tacos with lime wedges for an extra burst of revitalization!
Spicy Shrimp Tacos With Avocado-Lime Slaw
Spicy shrimp tacos with avocado-lime slaw are a delightful fusion of flavors that will tantalize your taste buds. The succulent shrimp is marinated in a zesty blend of spices and then sautéed to perfection, while the creamy avocado-lime slaw adds a revitalizing crunch that balances the heat.
These tacos are perfect for a quick weeknight dinner or a fun gathering with friends and family, and they can be easily customized to suit your taste preferences. Get ready to impress your guests with this vibrant and delicious dish!
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, diced
- 1 cup cabbage, shredded
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey or agave syrup (optional)
Cooking Instructions:
In a medium bowl, combine the shrimp, olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper, tossing well to coat the shrimp evenly. Let the shrimp marinate for about 15-20 minutes.
While the shrimp is marinating, prepare the avocado-lime slaw by mixing the diced avocado, shredded cabbage, cilantro, lime juice, and honey/agave syrup in a separate bowl.
Once the shrimp is ready, heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
Warm the corn tortillas in a dry skillet or microwave, then assemble the tacos by placing the shrimp on the tortillas and topping them with the avocado-lime slaw.
Extra Tips:
For added flavor, consider grilling the shrimp instead of sautéing them for a smoky twist.
You can also experiment with different toppings, such as pickled red onions or crumbled feta cheese, to improve the flavor profile.
If you prefer a milder version, reduce the cayenne pepper and serve with a side of lime wedges to allow guests to adjust the spice to their liking.
Enjoy these tacos fresh for the best taste, but they can also be stored in the refrigerator for up to a day if you have leftovers.
Baked Cod Tacos With Cilantro-Lime Slaw
Baked Cod Tacos with Cilantro-Lime Slaw are a delicious and healthy twist on traditional fish tacos. This dish features flaky, seasoned cod fillets baked to perfection and served in warm tortillas, topped with a revitalizing cilantro-lime slaw.
It's a quick and easy meal that's perfect for weeknights or casual gatherings. The bright flavors and textures make each bite a delight, and you can easily customize the toppings to suit your taste.
Ingredients:
- 1 pound cod fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 8 corn or flour tortillas
- 2 cups shredded green cabbage
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon sugar
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper.
Rub the spice mixture all over the cod fillets and place them on the prepared baking sheet. Bake for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
While the cod is baking, prepare the cilantro-lime slaw by combining the shredded cabbage, chopped cilantro, mayonnaise, lime juice, and sugar in a large bowl. Toss until well combined.
Warm the tortillas in a skillet or microwave, then assemble the tacos by placing pieces of baked cod on each tortilla and topping with the cilantro-lime slaw.
Extra Tips:
For added flavor, you can marinate the cod in the spice mixture for 30 minutes before baking.
Feel free to add other toppings such as avocado slices, diced tomatoes, or hot sauce to improve the flavor profile. If you prefer a spicier slaw, try adding sliced jalapeños or a dash of hot sauce.
Finally, for a gluten-free option, use corn tortillas instead of flour. Enjoy your delicious and healthy baked cod tacos!
Blackened Tilapia Tacos With Pineapple Salsa Slaw
Blackened Tilapia Tacos with Pineapple Salsa Slaw is a delicious and vibrant dish that combines the bold flavors of spices with the freshness of tropical ingredients. The juicy, flaky tilapia is coated in a homemade blackening seasoning that creates a crispy, flavorful crust when cooked. Paired with a revitalizing pineapple salsa slaw, these tacos are perfect for a summer meal or any time you're craving a taste of the tropics.
Ingredients:
- 4 tilapia fillets
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cabbage
- 1 cup diced fresh pineapple
- 1/4 cup chopped cilantro
- 1 lime (juiced)
- Corn or flour tortillas
- Sliced avocado (optional)
Instructions:
Begin by mixing the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl to create the blackening seasoning.
Pat the tilapia fillets dry and rub the seasoning generously onto both sides of each fillet.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned tilapia fillets to the skillet and cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice char.
While the fish is cooking, combine the shredded cabbage, diced pineapple, cilantro, and lime juice in a bowl to make the salsa slaw.
Once the tilapia is done, remove it from the skillet and let it rest for a minute.
Warm the tortillas in the same skillet for a few seconds on each side.
Assemble the tacos by placing pieces of blackened tilapia on the tortillas and topping them with the pineapple salsa slaw.
Extra Tips:
For an extra kick, feel free to adjust the amount of cayenne pepper in the seasoning to suit your spice preference.
If fresh pineapple isn't available, canned pineapple can work in a pinch.
To make the tacos even more filling, consider adding black beans or rice as additional toppings.
Finally, serve with lime wedges on the side for an added zesty flavor!
Fish Taco Bowls With Creamy Radish Slaw
Fish Taco Bowls with Creamy Radish Slaw are a delightful and fresh take on traditional fish tacos, served in a bowl format for easy assembly and enjoyment. The combination of flaky fish, zesty slaw, and vibrant toppings makes this dish a perfect option for a quick weeknight dinner or a weekend gathering. The creamy radish slaw adds a crunchy texture and a revitalizing tang that complements the seasoned fish beautifully.
Ingredients:
- 1 lb white fish fillets (such as tilapia or cod)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 cups cooked rice or quinoa
- 1 cup radishes, thinly sliced
- 1 cup green cabbage, shredded
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
To prepare the Fish Taco Bowls, start by preheating your oven to 400°F (200°C). Toss the fish fillets with olive oil, chili powder, cumin, salt, and pepper in a baking dish. Bake for 12-15 minutes or until the fish flakes easily with a fork.
While the fish is cooking, combine the sliced radishes and shredded cabbage in a bowl. In a separate small bowl, mix the Greek yogurt, lime juice, honey, and a pinch of salt to create the creamy dressing. Pour the dressing over the radish and cabbage mixture, tossing until everything is well coated.
Once the fish is ready, assemble the bowls by placing a scoop of rice or quinoa at the bottom, topping it with the baked fish, and finishing with a generous serving of creamy radish slaw, avocado slices, and fresh cilantro. Serve with lime wedges on the side.
When making Fish Taco Bowls, feel free to customize your toppings to suit your taste. You can add fresh tomatoes, jalapeños, or pickled onions for extra flavor.
If you're looking for a bit more heat, consider adding hot sauce or a sprinkle of cayenne pepper to the fish before baking. Preparing the slaw ahead of time allows the flavors to meld beautifully, making it a great option for meal prep.
Enjoy your delicious and nutritious fish taco bowls!