Ingredients
Scale
- 6 corn tortillas
- 1 1/2 pounds white fish fillets (tilapia, mahi mahi, haddock, 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
Optional Toppings
- Avocado slices
- Finely shredded red or green cabbage
- Salsa verde, or Mango and Tomato Fresh Salsa
- Sour Cream
- Pickled jalapenos, or Mexican-Spiced Jalapenos
- Cotija cheese, or other favorite cheese
- Red onion, thinly-sliced
Instructions
- 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.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours