Ingredients
Scale
- 1 pound fresh fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup guacamole
- 1 cup diced onions
- 1 cup chopped cilantro
- Lime wedges for serving
Instructions
- Rinse the fish fillets under cold water and pat dry with paper towels.
- In a mixing bowl, combine olive oil, chili powder, cumin, salt, and pepper. Coat the fish with this mixture.
- Heat a non-stick skillet over medium heat and cook the seasoned fish for 3-4 minutes on each side until golden brown and flaky.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
- Assemble the tacos by placing the cooked fish on each tortilla and topping with guacamole, diced onions, and chopped cilantro. Squeeze lime over the top and enjoy!
Notes
- Store leftovers in airtight containers in the refrigerator: fish lasts up to 2 days, toppings up to 3 days.
- Reheat the fish in a skillet and warm the tortillas before assembling when ready to enjoy again.
- If desired, serve with salsa and tortilla chips for an extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 400 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 50mg