epicurious4.7
Easy Fish Tacos
Our best recipe for fish tacos is ideal for busy weeknights or entertaining. This easy stovetop method features a quick marinade for nuanced spice.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 15 min👤 Lourdes Castro📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●microwave
📝 Preparation Steps
1
Combine 1 medium red onion, thinly sliced, and 1½ cups red wine vinegar in a small bowl. Set aside for at least ⏱️ 30 minutes.Pour ¼ cup extra-virgin olive oil into a shallow medium bowl or dish; add 1½ tsp. ancho chile powder, 1½ tsp. dried oregano, ½ tsp. ground cumin, ¼ cup lightly packed fresh cilantro leaves, chopped, and 1 jalapeño, stemmed and chopped and mix well. Add 1 lb. flaky white fish fillets (such as mahi-mahi or cod), cut into 4 pieces; turn fish to coat well on both sides. Marinate for ⏱️ 20 minutes.
medium red onion, thinly sliced1½ cups red wine vinegar1½ tsp. ancho chile powder1½ tsp. dried oregano1jalapeño, stemmed, seeded if desired, and finely chopped1. flaky white fish fillets (such as mahi-mahi or cod), cut into 4 pieces1 lb
2
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (no need to add more oil or pat fish dry). Season fish with kosher salt. Cook the fish for ⏱️ 4 minutes undisturbed, then turn over and cook for another ⏱️ 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Kosher salt
3
Place 4 of 8 fresh corn tortillas on a plate between 2 slightly dampened sheets of paper towel. Microwave on high for ⏱️ 45 seconds. Place warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
fresh corn tortillas8
4
Spoon a heaping spoonful of cooked fish into the center of a tortilla. Top with pickled onions, crema, fresh salsa, hot sauce, and cilantro leaves. Serve with lime wedges for squeezing. Do Ahead: Pickled onions can be made 3 weeks in advance; refrigerate in an air tight container. Fish can be marinated 1 day ahead; refrigerate in an airtight container. Editor’s note: This recipe for fish tacos first appeared on Epicurious in May 2009. Head this way for more of our favorite Mexican recipes →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...