Fish Tacos
This is, hands down, my favorite summer meal, Fish Tacos! Pan seared or grilled fish with shredded lettuce and cheese, sour cream and zesty salsa. I order fish tacos when we are out and I also make my own. I use fresh-caught Walleye, courtesy of my husband and Lake Erie. Season the fish well and toast the tortillas before assembling the tacos to add more flavor. Such a yummy summertime meal!
If you add flavor to every component of a taco, when you put it all together is going to be a flavor bomb! That’s what happens when you assemble these Fish Tacos, sweet salsa, toasted tortillas, seasoned fish, crispy lettuce and sour cream come together to make a bright, flavorful taco. Let’s talk about the fish.
What kind of fish should I use for tacos?
- Walleye– This is a mild, freshwater fish that is typically long and thin. It is similar to saugeye. It is meaty and cooks up nicely on the grill or in a pan over the stove. It is relatively inexpensive and is available in many areas. If it’s not available in your area, think about ordering it online and getting it delivered right to your door. Walleye makes amazing fish tacos and can be used in a variety of meals. Walleye is part of the perch family, but often larger in size.
- Catfish, Tilapia and Cod– These fish are similar in texture and nutritional values. They also hold up well to grilling and pan searing on the stove. These white fish options are mild in flavor and blend well with spicy ingredients in a fish taco. Tilapia and Cod are readily available in grocery stores.
- Red Snapper– This a a lean and flaky fish that is a perfect choice for fish tacos. It is slightly more expensive than tilapia or walleye, but is delicious and has a firm, flaky texture. Snapper is most abundant near the Gulf of Mexico and along the Atlantic coast where they are caught.
What toppings can I use on tacos?
- finely shredded lettuce or green cabbage
- sour cream
- pickled red onions
- pickled jalapeños
- Sweet Corn Salsa
- Fresh Pineapple Salsa
- shredded Cheddar cheese
- crunchy tortilla strips
This list of toppings just scratches the surface of yummy things to add to a taco. Be creative and use the flavors that you and your family love most!
How to toast a tortilla for tacos?
It is important to toast your flour tortillas before using them to make your tacos. It adds charred flavor to the tortilla, but also heats them up so your ingredients stay warm while eating. You want to heat them until lightly browned. If you toast them too long, they will become stiff and difficult to bend. There are a few ways to do it.
- Placing them on the grill for a few minutes while the rest of your food it cooking is ideal. Make sure to have the temperature set to low, so you don’t burn the tortillas. Watch them closely, turn when the first side is slightly charred and cook on the other side for a few minutes longer.
- No grill? No worries! Toast those tortillas in the kitchen over the gas burner on your stove. BE CAREFUL! Set the burner to low and place the tortilla right over the flame. Toast them for about a minute, while moving the tortilla every 15-20 seconds. The heat will be more direct and concentrated than an outdoor grill, so watch them closely. Use a pair of tongs to turn them over to char the other side.
Fish Tacos Recipe
What’s needed?
- 2 tablespoons olive oil
- 2 tablespoon butter
- 2 whole white fish fillets
- salt, pepper, paprika
- 1 cup shredded lettuce
- 1 cup shredded Cheddar cheese
- 1 cup mild salsa
- 1 cup sour cream
- 6 6-inch tortillas
How to make Fish Tacos?
- In a large skillet, add olive oil and butter over medium heat.
- Season the fish fillets with salt, black pepper and paprika. Place the fish in the pan and sear for 4 to 6 minutes on the first side. Turn fish over and cook for another 4 to 6 minutes.
- The fish is done when it is white all the way through and feels firm to the touch. Remove the fish from the pan and place on a plate lined with paper towels. Cut into 2×4-inch pieces.
- Assemble the tacos by layering shredded lettuce, salsa, sour cream, pan seared fish and shredded cheese into each tortilla shell. Recipe makes 6 fish tacos.
I served these Fish Tacos with a tall, frozen Lime Margarita! Oh, Yes! The salty fish, crunchy lettuce, charred tortilla, and flavorful toppings pair nicely with a cold, slushy margarita. You’ll think you are sitting on the beach in Mexico. So delicious!
Look for these yummy side dishes to serve with Fish Tacos:
Fish Tacos
Ingredients
- 2 tablespoons olive oil
- 2 tablespoon butter
- 2 white fish fillets
- 1/2 teaspoon salt, black pepper, paprika, each
- 1 cup lettuce, shredded
- 1 cup Cheddar cheese, shredded
- 1 cup salsa, mild
- 1 cup sour cream
- 6 6-inch tortillas
Instructions
- In a large skillet, add olive oil and butter over medium heat.
- Season the fish fillets with salt, black pepper and paprika. Place the fish in the pan and sear for 4 to 6 minutes on the first side. Turn fish over and cook for another 4 to 6 minutes.
- The fish is done when it is white all the way through and feels firm to the touch. Remove the fish from the pan and place on a plate lined with paper towels. Cut into 2×4-inch pieces.
- Assemble the tacos by layering shredded lettuce, salsa, sour cream, pan seared fish and shredded cheese into each tortilla shell. Recipe makes 6 fish tacos.
