Fish tacos are healthy and yummy, yet I had never made them before I saw one of those “Tasty” videos and decided to give it a try. I amped up the ingredients (the “Tasty” recipe looked simple but bland), kept the “easy,” and voila! Healthy Easy Yummy Fish Tacos.
I used fresh Wahoo (also known as Ono) in these tacos, but any medium-firm fish will do. (I love toppings so sorry you can’t see the fish in the tacos above – it’s definitely there!)
If fresh fish is hard for you to find, you can usually find cod or tilapia any time of year in the frozen section of the grocery store, but in my experience those pieces of fish are usually not as large or thick as the one used/pictured here. So if you use several smaller filets that add up to 3/4 of a pound, you should reduce the baking time, perhaps by as much as 10 minutes, depending on the length and thickness of your filets. (Tilapia filets in particular tend to be quite thin.) Just watch the fish closely to make sure it doesn’t overcook/dry out.
The lime juice used here came from Key limes, sometimes called bartender’s or Mexican limes. As you can see from this picture, Key limes are much smaller, yellower, and rounder than the limes you usually see in the produce section (those are Persian limes).
Key lime flavor in my opinion is somewhere between a Persian lime and a lemon and is superior to both! Usually I can find them in the produce section in grouped together in webbed bags, rather than single limes loose in a bin. They should be yellow or turning yellow for full ripened flavor. This time of year you may need to use bottled lime juice if you can’t find fresh limes in the store, but consider trying Key limes as soon as they’re available!
The lime juice makes a great lime crema; and you can add sriracha to the crema if you like your tacos spicy.
This entire recipe for six, from start to finish, can be on the table in 20-25 minutes. The one step below that you may be tempted to skip is heating the tortillas in a pan, but I recommend you go ahead and take the few minutes it takes to warm them on both sides – other methods (like microwaving or not warming them at all) do not bring out the flavor in the tortillas, the texture is dry and rubbery, and they end up making the tacos taste like they’re wrapped in paper. (yuck.)
INGREDIENTS – Serves 6
• 1/2 cup sour cream
• 1 1/2 cup shredded cabbage