Recipe: Fajita Fish Tacos
Spice things up with ease this summer by making your own fajita-style fish tacos. This simple recipe provides lots of flavor and color from a mix of spices and fresh veggies like bell peppers, avocado, and cabbage! Pan-frying fish adds flavor and is a great alternative to deep frying, with less of a mess. A thin fish, like flounder, is quick to cook and ready in minutes.
White, flaky fish is a lean source of protein with a mild flavor that complements a variety of spices. Three ounces of fish or most other seafood provides more than 20 grams of protein. In addition to being protein-rich, these fajita fish tacos make the Plate Method easy by providing starches from the tortillas and lots of color and fiber from the bright veggies (both peppers and toppings).
Fajita Fish Tacos
Serves 4
Ingredients
- 2 Tbsp olive oil, separated
- 1 Tbsp lime juice (approximately 1 lime)
- 1 tsp paprika
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 4 pieces of 4-oz frozen flounder, thawed
- 1 medium yellow onion, thinly sliced
- 1 orange bell pepper, thinly sliced
- 8 corn tortillas (approximately 6-in diameter)
- For serving: 1 ripe avocado or 1 cup guacamole, 2 C shredded cabbage (or 1/2 head of cabbage), chopped cilantro, salsa or Pico de Gallo, sour cream
Directions
- In a medium bowl, whisk together 1 Tbsp olive oil with lime juice, paprika, chili powder, cumin, and cayenne.
- Add fish to bowl and toss gently until evenly coated. Set aside to marinate for 5-10 minutes while preparing other ingredients.
- In a large skillet on medium heat, add the 1/2 Tbsp olive oil and heat for 1 minute. Add onion and pepper, sautéing until softened (approximately 5-6 minutes).
- Remove onions and peppers, place in a bowl, and set aside.
- In the same skillet, add remaining 1/2 Tbsp olive oil and fish, cooking for 3-5 minutes on each side until fish is cooked through in the middle (internal temperature of 145° F or pulls apart easily with fork).
- While fish is cooking, heat the tortillas in a skillet over medium heat or microwave for 20 seconds until warmed.
- To assemble tacos: Add fish, onions, and peppers over tortilla, then add toppings. We love guacamole, shredded cabbage, salsa, a sprinkling of cilantro, and a drizzle of more lime juice.
Swaps
- For the flounder: shrimp, chicken, chickpeas, tempeh, or another white fish, such as cod or Mahi Mahi
- For the orange bell pepper: green, red, or yellow bell pepper
- For the corn tortillas: flour tortillas, Siete grain-free tortillas, lettuce wrap
- For the cabbage: slaw mix, lettuce, spinach
- For the spice mix: pre-made fish taco spice mix, fajita seasoning
Recipe Widely Adapted From: Delish fish tacos