These Easy Fish Tacos are packed full of seasoned flaky fish in a hearty warm tortilla. They are topped with cabbage, avocado, cojita and Chipotle Crema(Don’t skip the crema), even those not too sure about fish tacos will love these . Have you ever tried fish tacos? Don’t be scared they are such a treat . I have an obsession no matter what city or restaurant I am bound to try either shrimp and grits or their fish tacos, I have an internal love for both. After trying so many I have made quite a few at home. For this recipe I used some red snapper I had on hand but basically any white flaky fish will do. For those of you that don’t like “fishy” fish white flaky fish tends to be mellow with a very mild flavor.
Like I said before I used red snapper for this recipe since I had several pounds my son and husband brought home, so this was basically fresh from the Gulf to my kitchen . Recently my husband and youngest son went on an offshore fishing trip in Texas thanks to Captain Karl Weston with Tripped Out Sportfishing . This was the first time my youngest son had ever been offshore fishing and they both had a ball, even though he got a little sea sick it was well worth it. Check them out some of Tripped out Sportfishing pics on Instagram right here .
What Fish Can I Use for Fish Tacos?
- Red Snapper
Let’s Make Fish Tacos!
Gather the ingredients for the marinade, and mix them all together.
Coat the fish really well and put it in the fridge and let it marinade for at least 30 minutes .
While your fish is marinating prepare the chipotle crema, don’t skip this . It really adds the perfect touch to these tacos.
Prepare all of you topping including grating the cojita. Pour 1-2 Tablespoons of olive oil in a large skillet and heat it on medium to high heat. Once the skillet is hot place the the fish fillets in the skillet.
Depending on the thickness they will need to cook them 3-5 minutes on each side. Once they are cooked place them on a power towel lined plate to rest. Heat tortillas up according to your packages directions, I like to heat mine in a dry hot skillet until slightly brown. Build your tacos . I like to put the fish first and squeeze a little lime juice, cabbage, avocado , then drizzle little Chipotle Crema. Lastly sprinkle with Cojita cheese.
Debbie’s Suggestions for this recipe
- Mexican Cream , Click here for the brand I use
- Chipotle Sauce, click here for the brand I use
- Taco Holders-These are great to make up the tacos for a crowd
- Rada Cooks Knife-This is great knife for the price , I literally use it daily
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