Easy Fish Tacos with Spicy Sauce
With Cinco de Mayo right around the corner, you need to add these easy fish tacos with spicy sauce to your menu. This taco recipe is loaded with flavor and easy to make.
Ingredients
Fish and cabbage slaw
- 2 lbs. Atlantic cod
- 2 tablespoons vegetable oil, for searing the fish
- 8 warmed flour tortillas , flour or corn will work perfectly
- 2 cups red cabbage , julienned or sliced thin
- 1 cup red bell pepper , julienned or sliced thin
Fish Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons oregano
- 1 teaspoon paprika
Spicy Mayonnaise
- 1/2 cup mayonnaise , Hellmann’s
- 1/4 cup ketchup , Heinz
- 1 tablespoon hot sauce , Frank's Red Hot
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon juice , fresh squeezed
Tangy Dressing for Cabbage Slaw
- 1/4 cup mayonnaise
- 1/4 cup light sour cream
- 2 tablespoons cane sugar
- 1 tablespoon white vinegar
Avocado Smash
- 3 medium avocados , peel and remove pits
- 3 tablespoons lime juice, fresh squeezed
- 1 medium jalapeno , about ¼ cup, diced – remove seeds and veins using a spoon
- ¼ cup shallots, diced
- ¼ teaspoon salt
- 1 tablespoon cilantro, fresh chopped
Optional Garnishes
- salsa
- tortilla chips
- cherry tomatoes sliced in halves
- lime wedges
- 2 ears grilled corn , remove kernels
Equipment
- 3 small mixing bowls, one medium bowl
- 1 11-inch non-stick skillet
Instructions
Prepare the spicy sauce:
- In a small mixing bowl, combine the mayonnaise, ketchup, hot sauce, old bay seasoning and lemon juice. Mix well and set aside.
Prepare the avocado smash:
- In a small mixing bowl, combine the avocados, lime juice, diced jalapeno, diced shallots, salt and cilantro. Smash everything together using a spoon. Once the avocado is creamy and slightly lumpy, set it aside. Cover and refrigerate it to prevent it from turning brown.
Prepare the red cabbage slaw:
- In a medium-sized mixing bowl, combine the mayonnaise, white vinegar, light sour cream, and sugar. Mix well.
- Next, add the thinly sliced red cabbage and red bell pepper to the dressing. Toss until it is well coated. Cover and refrigerate until it’s time to assemble the tacos.
Prepare the fish spice blend:
- In a small bowl, combine the onion powder, garlic powder, paprika, salt, and oregano. Mix until well combined.
Prepare the fish:
- Remove the fish from the refrigerator and let it sit for 15 minutes to come up to room temperature.
- Pat the fish dry with a paper towel.
- Generously season the fish with the spice blend.
- Grab an 11-inch non-stick skillet and place it over medium high heat.
- Once the pan is hot, add the oil.
- Reduce the heat to medium and add the seasoned cod fillets. Let them cook undisturbed for 3-4 minutes. Once the fish has a nice brown sear, flip the fish but only once.
- You will know when the fish is done because it will begin to flake, and the center will be opaque, not translucent.
- You want the internal temperature to be 145 degrees Fahrenheit. Cooking time will vary based on the thickness of your cod fillets.
- Remove the cod from the pan and set it aside.
Assemble the tacos:
- Add a warmed tortilla to a plate.
- Add some of the avocado smash.
- Place a few pieces of cooked cod on top of the avocado smash.
- Drizzle the cod with the spicy mayo sauce and some of the red cabbage slaw.
- Top with any additional garnishes you desire. Enjoy!
Nutrition
Serving: 1serving, Calories: 444kcal, Carbohydrates: 18g, Protein: 23g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 695mg, Potassium: 1027mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1125IU, Vitamin C: 52mg, Calcium: 69mg, Iron: 2mg