Description
Quick and easy fish tacos topped with creamy avocado and zesty adobo sauce, perfect for a family-friendly weeknight dinner.
Ingredients
Scale
- 1 lb white fish (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1/2 cup sour cream
- 1 tablespoon adobo sauce
- 1 lime (juiced)
Instructions
- Preheat the grill or a skillet over medium heat.
- Mix together the olive oil, chili powder, cumin, salt, and pepper to create a spice mixture.
- Coat the fish in this spice blend, ensuring each piece is well covered.
- Cook the fish for about 3-4 minutes on each side until golden and flakes easily.
- Combine the sour cream, adobo sauce, lime juice, and a pinch of salt to make the sauce.
- Warm the corn tortillas on the grill or in a pan until pliable and slightly charred.
- Assemble the tacos by placing pieces of fish on each tortilla, topping with shredded cabbage, avocado slices, and the creamy sauce.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Feel free to swap fish types or use gluten-free tortillas. Leftover fish can be used in salads or rice bowls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg