I’m not really all that sure that Fish Tacos are an authentic Mexican dish. However, in the last few years they have begun to appear on every menu in America, and we have become big fans. The thing about Fish Tacos is that they come in so many different varieties. While typically made with a flaky white fish, the seasonings, sauces, and other ingredients are different in every restaurant. I really love it that Fish Tacos come in so many different forms.
We have tried our hand at Fish Tacos a few times here at The Hill Hangout. We have come up with a combination that we really love that includes tilapia, fresh corn tortillas from the local Mexican grocery store, and our version of Pioneer Woman’s cilantro slaw. Our Fish Tacos are super easy, delicious, and a very light meal.
While this dish is not hard, it is made in steps. The first step is to make the cole slaw. This can be done ahead of time if you wish.
Mix mayo, milk, vinegar, and sugar together until smooth. Add in coleslaw mix and chopped fresh cilantro. Salt and pepper it well, and mix it all together. Set aside in fridge.
Step two is to prepare the fish. You can use any kind of white flaky fish you prefer. We use tilapia, but grouper, flounder, or even snapper would be delicious. Preheat oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray. Place fish filets on baking sheet and sprinkle liberally with Old Bay seasoning. Bake until done. (Haha! I realize this is a vague cooking time. However, baking time varies depending on thickness of fish. You can count on anywhere between 7 and 15 minutes cooking time.)
Last step is to warm the tortillas. You can use either flour tortillas or corn tortillas. If you choose flour tortillas, you can just heat them for about 15 seconds in the microwave. If you use corn tortillas, I suggest you heat them in a little oil in a skillet. It is a little extra work, but it is well worth it. Heat about two tablespoons of vegetable oil in a small skillet over medium heat. Lightly fry tortillas on each side for about 1-2 minutes. Remove from skillet and salt well.
When ready to eat, simply top each tortilla with a spoonful of slaw, a piece of fish, and top with a few of the pepper slices.
Y’all let me know how you like YOUR fish tacos!
- 3 filets of flaky white fish (Grouper, flounder, or tilapia are good choices)
- 1 package flour or corn tortillas (I used corn tortillas from the local Mexican grocery)
- Old Bay seasoning
- 3 tablespoons vegetable oil
- 1 bag cole slaw mix
- 1 cup chopped fresh cilantro
- 1/3 cup mayo
- 1/4 cup milk
- 2 tablespoons white vinegar
- 3 tablespoons sugar
- salt and pepper
- 5-6 Sweet peppers, sliced into rings
- Make coleslaw first. Mix together mayo and milk until smooth and creamy. Add vinegar and sugar. Blend until mixture thickens slightly. Add salt and pepper and mix well. Add coleslaw mix and cilantro and toss to cover with mayo mixture. Set aside.
- Preheat oven to 375 degrees. Line baking sheet with foil and spray with cooking spray. Place fish on foil and sprinkle liberally with Old Bay seasoning. Bake until fish is done. Baking time will vary depending on thickness of fish, but could take anywhere between 7 and 15 minutes.
- If using flour tortillas, heat for about 15 seconds in microwave. If using corn tortillas, heat vegetable oil in small skillet over medium heat. Lightly fry tortillas in oil for about 1-2 minutes on each side. When slightly crispy around edges, remove to plate and salt well.
- When ready to plate dish, place a spoonful of slaw mixture on tortilla. Put a piece of fish on top of slaw. Top with pepper slices.
- Slaw can be made ahead of time, but fish and tortillas are best freshly made.
If you like this recipe, you might also enjoy our Greek Salad with Shrimp or our Grouper Sandwiches with Spicy Caper Dill Mayo. PLease feel free to look around our Recipe Index to see our full list of recipes.