Easy 15-Minute Fish Tacos with Avocado Corn Salsa
San Diego is a hot spot for fish tacos. They’re served everywhere from sit-down restaurants to cash-only taco stands.
They’re a year-round thing but warmer weather just screams to bring on the fish tacos.
It’s an easy, family-friendly recipe that’s ready in 15 minutes. You may even change the mind’s of those who say they, ‘don’t like fish’ with these tacos.
The fish is lightly floured and pan-seared for a barely-there crispy crust while retaining a moist, flaky, and tender interior.
I used tilapia because it’s sustainable, neutral-tasting, and oh yes, cheaper than most. Or try another white fish including halibut, catfish, or cod.
Add the fish to the fajita or taco shells, top with cheese right away so it melts a bit, and then add the salsa. It’s a refreshing salsa that’s both creamy from the avocado with lots of crunch from the corn, cabbage, and cucumbers.
I’m a cilantro fiend and use plenty because I love the flavor it adds, but play with ingredient ratios based on your preferences. The vegetables soften as time passes from the apple cider vinegar and lime juice and the flavors marry and it tastes even better. You can make a double batch of salsa and eat it with chips which is what I do.
Easy 15-Minute Fish Tacos with Avocado Corn Salsa
Fish tacos are easy, family-friendly recipe that's ready in 15 minutes. The fish is lightly floured and pan-seared for a barely-there crispy crust while retaining a moist, flaky, and tender interior. I used tilapia or try another white fish including halibut, catfish, or cod. There's a refreshing salsa that's both creamy from the avocado with lots of crunch from the corn, cabbage, and cucumbers. I love the flavor as written but play with ingredient ratios based on your preferences. Extra is great with chips. It's a satisfying and healthy dinner at home faster than you can call for take-out.
Yield: serves 4
Prep Time: 10 minutes
Cook Time: about 7 to 8 minutes
Total Time: 15 minutes
Salsa (extra is great with chips or make a double-batch)
- 3/4 cup red cabbage, sliced thin
- 3/4 cup corn (I use frozen that I thaw before adding)
- 3/4 cup cucumber, peeled and diced
- 1/2 to 1 medium ripe avocado, peeled, pitted, and diced
- 1/4 cup minced cilantro leaves, or to taste
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 3 to 4 tablespoons lime juice (lemon juice may be substituted)
- 3 to 4 tablespoons apple cider vinegar
- 3 to 4 tablespoons agave (honey may be substituted), or to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- flour, for lightly dredging fish
- 2 large tilapia filets (about 1 pound)
- salt and pepper, to taste
- fajita or taco shells
- about 1 cup white cheese or a white cheese blend (such as queso quesadilla, oxaca, asadera, Monterrey Jack, etc.)
- Salsa - Add all ingredients to a large bowl in the order listed, toss well to coat evenly, taste, and make any desired flavor adjustments; set aside.
- Fish - To a large skillet, add the butter, oil, and heat over medium-high heat to melt butter.
- Dredge fish through flour, coating both sides.
- Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side.
- Flip, season with salt and pepper, and cook for about 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through.
- If desired, lightly warm each fajita shell momentarily on a dry skillet over medium-high heat before adding fish.
- Slice fish, add to fajita shells, top with cheese, salsa, and serve immediately. Tacos are best warm and fresh. Extra salsa will keep airtight for up to 2 days, noting that avocados will oxidize and vegetables will continue to soften and release water as time passes.
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