These Quick and Easy Fish Tacos are just so simple to prepare and really tasty, too! A little seafood seasoning, smoked paprika, lime juice, and a big ol’ skillet, and you will be enjoying Taco Tuesday in almost no time at all!
Add any toppings you like to these tacos. Finely shredded red cabbage is a classic, or make it easy with a jar of store-bought pickled jalapenos or a jar of salsa verde. If you’re feeling extra ambitious, make-ahead a batch of these Mexican-Spiced Pickled Jalapenos, or whip up some easy Mango and Tomato Fresh Salsa. And don’t forget to finish it off with a dollop of sour cream and a sprinkling of cheese!
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6 corn tortillas
1 1/2 pounds fish fillets (tilapia, mahi mahi, halibut or cod work well)
1 tablespoon Old Bay Seasoning (or other seafood seasoning)
1 teaspoon smoked paprika
2 tablespoons oil + extra for tortillas
Juice of 1 lime
- Season fish with seafood seasoning and smoked paprika. Set aside.
- Prepare corn tortillas by brushing tortillas with oil and toasting on both sides in a hot skillet, until they start to soften and get a little color. (About a 30-60 seconds per side.) Wrap them loosely in foil and set aside until fish is ready.
- In the same skillet, on medium-high heat, add remaining 2 tablespoons oil.
- When oil is hot, cook the fish until just done, about 2 minutes per side. Cook until it flakes easily with a fork, but don't over-cook.
- Remove the fish to a plate, and break into large pieces with a fork. Squeeze lime juice over fish.
- Assemble tacos by adding fish to each tortilla, and adding toppings of choice. Serve immediately.
Visit my friends for more great recipes:
Full Plate Thursday at Miz Helen’s Country Cottage
Meal Plan Monday at Christy Jordan’s Southern Plate
Weekend Potluck at The Country Cook