Cooking Wright

Fish Tacos


1 lb tilapia, cod, or other mild white-fleshed fish fillets
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 tablespoon olive oil
1 lime, juiced
12 corn tortillas (I am very partial to Trader Joe's)
2 cups finely shredded green cabbage
1 cup fresh salsa (I use TJ's salsa verde)
1/3 cup sour cream
2 tablespoons coarsely chopped cilantro

Serves 4


1. Season the fish. If using tilapia, split the fillets lengthwise along the seam. Place the fish on a plate. In a small bowl, combine the cumin, oregano, and 1/2 teaspoon salt. Sprinkle over both sides of the fish. Drizzle with the oil and lime juice

2. Heat the tortillas. Preheat a cast-iron or other heavy frying pan over medium-low heat, and a stovetop grill pan over medium-low heat on another burner. One at a time, warm the tortillas in the frying pan until flexible. Stack them on a plate and cover with a clean kitchen towel.

3. Cook the fish and assemble the tacos. Raise the heat under the grill pan to medium-high. When the pan is hot, add the fish and cook until golden, about 3 minutes. Turn and cook until golden around the edges, 1-2 minutes longer, depending on type and thickness. Transfer the fish to a plate and cut into bite-sized pieces. Place an equal amount of the fish on each warm tortilla and top with shredded cabbage, a spoonful of salsa, and a drizzle of sour cream. Sprinkle with cilantro and serve.

***I always end up adding more cumin and oregano***

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