How to Make Easy Fish Tacos

Ingredients

• 1/4 cup Olive Oil (extra‑virgin, for the fish marinade)
• 2 tablespoons Lime Juice (freshly squeezed from 1 lime)
• 1 tablespoon Chili Powder (mild to medium heat)
• to taste Salt (preferably kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 pound Flounder Fillets (or any flaky white fish such as mahi‑mahi, halibut, or tilapia)
• 1 Jalapeño (seeded and finely diced; optional for heat)
• 2 tablespoons Fresh Cilantro (chopped, divided between marinade and garnish)
• 2 cups Shredded Cabbage (plain green cabbage, thinly shredded)
• 1 tablespoon Red Wine Vinegar (for the slaw dressing)
• 1/4 cup Red Onion (thinly sliced)
• 1 Tomato (diced, medium size)
• 1 Avocado (diced or mashed into guacamole; optional)
• 8 Corn Tortillas (6‑inch size; can use flour tortillas if preferred)
• 2 Lime Wedges (for serving)

Instructions

1. Make the Marinade

   In a small mixing bowl whisk together 1/4 cup olive oil, 2 tablespoons fresh lime juice, 1 tablespoon chili powder, and a pinch of salt and black pepper until well combined.

   Time: PT5M

2. Marinate the Fish

   Place the flounder fillets in a shallow dish, pour the marinade over them, then sprinkle the diced jalapeño and 1 tablespoon chopped cilantro on top. Cover and refrigerate for 15–20 minutes; do not exceed 20 minutes or the acid will start to “cook” the fish.

   Time: PT17M

3. Prepare the Cabbage Slaw

   In a large mixing bowl combine 2 cups shredded cabbage with 1 tablespoon red wine vinegar, a pinch of salt and black pepper. Toss to coat evenly.

   Time: PT5M

4. Prep Toppings

   Thinly slice 1/4 cup red onion, dice the tomato, chop the remaining cilantro, and dice the avocado (if using). Set aside.

   Time: PT5M

5. Cook the Fish

   Heat the skillet over medium‑high heat. Add the marinated fish and cook 3–4 minutes on the first side, then flip and cook another 2–3 minutes until the fish flakes easily with a fork.

   Time: PT7M

   Temperature: medium-high heat

6. Warm the Tortillas

   Place the tortillas in the same skillet (or a separate dry pan) over medium heat for about 30 seconds per side, just until pliable and lightly toasted.

   Time: PT2M

   Temperature: medium heat

7. Assemble the Tacos

   Lay a warm tortilla on a plate, add a portion of cooked fish, top with cabbage slaw, red onion, tomato, avocado (or guacamole), and a sprinkle of fresh cilantro. Finish with a squeeze of lime juice.

   Time: PT5M

Nutrition Facts

Calories

530

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g