These spicy fish tacos topped with pico de gallo and creamy cilantro sauce is a quick fix weeknight dinner. It will surely please your entire family. This spicy quick 20 minute fish tacos topped with pico de gallo and creamy cilantro sauce are perfect for weeknight dinners and are sure to please your entire

• Course: Dinner, Lunch, Main Course
• Cusine: Mexican
• Preperation Time: 10 minutes
• Cook Time: 15 minutes
• Resting Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4

One of our family endeavors is to splurge on street food, and we are automatically drawn to tacos on the wheels. Earlier this week I toyed with the idea of making taco at home – where I placed all the ingredients on the table and let the boys create their own variation of tacos. One doesn’t like avocado; one wants it spicy and one wants with a garnish. So, let them make it their own way! But the tact on my end was to give them fish instead of their other favorite protein – chicken.

Great Snack , Lunch or Dinner

The portions size of a taco is extremely appealing. It can be a great compliment with beer, or a lite lunch or dinner. It is low on carb and you can load it with enough vegetables and adequate protein.

Why Fish taco?

Fish cooks very fast. So does shrimp. Pulled chicken or pork are other create choices but they need slow cooking.

How to choose Fish for fish tacos

For this fish tacos, I used fresh cod fish but you can use any white flaked fish. Some other varieties of fish you can try include:

• Cod (Vitamin B & Omega-3s)
• Mahi Mahi (Vitamin B, Omega-3s & Iron)
• Snapper (Vitamin A & Omega-3s)

What makes it tasty?

Each bite of these tacos hits your palette with juicy freshness from Pico de Gallo and creaminess from Cilantro jalapeno sauce and crunchiness from the salad. This great combination of flavors will surely be a hit.

The Process

To start, place shredded cabbage on the taco then layer it with fish and finally top it with Pico de Gallo and Cilantro jalapeno sauce. Pico de Gallo is what makes these fish tacos extra special. It gives soft crunch. Whereas, cilantro and a tangy sour cream yogurt sauce make it robust.

Time-saving Tips

• To save time, you can use pre-shredded cabbage.
• You can assemble your tacos almost completely before hand except keep the Cilantro jalapeno sauce and Pico de gallo on the side so you can add it after you have re-heated your fish tacos.

Ingredients

• 8 corn tortillas
• ¹¹⁄₂ lbs cod/haddock or any flaky white fish
• ½ tsp cumin powder
• 1 tsp coriander powder optional
• 1 tbsp chilli powder
• ¹⁄₂ tsp garlic powder
• kosher salt
• Lime juice 1
• ¹⁄₂ tsp black pepper
• 1 tbsp olive oil 3tbsps
• Fish Taco Toppings:
• ¹⁄₂ small purple cabbage

Toppings

• pico de gallo
• Cilantro Jalapeno sauce

Instructions

• In a bowl, whisk together olive oil, lime juice, chili powder, garlic powder, coriander powder, pepper powder, and cumin.

  

• Add cod, tossing until evenly coated. Let marinate for 15 minutes.
• In a large nonstick skillet over medium-high heat, heat oil. Remove cod from marinade and Cook for 3 to 5 minutes per side. Let it cool for 5 minutes before chopping it into small cubes.

  

• While the fish is cooking, prepare pico de gallo and jalapeno sauce into separate small bowls.
• Warm tortillas on the stovetop over the nonstick pan.
• Assemble tacos by placing few pieces of fish into each tortilla. Top with a few tablespoons of pico de gallo mixture and a drizzle of cilantro sauce and garnish with jalapeno and lime wedges.

Recipe Notes

You can also cook the fish on the outdoor grill, but I suggest putting foil on the grill since the fish is delicate and tends to break up. If you want to cook it inside, a grill pan or a skillet will work just fine.