| Level: | Easy |
| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ancho chile powder
- Pinch cinnamon
- Kosher salt and freshly ground black pepper
- 1 pound meaty yet flaky white fish, like mahi mahi or cod, skinned and de-boned, cut into chunks
- 1/2 cup mayonnaise
- 1 clove garlic, roughly chopped
- 8 sprigs fresh mint
- 2 teaspoons ground cumin
- 1 lime, juiced, plus extra if necessary
- Kosher salt and pepper
- 10 corn tortillas, warmed
- 1/4 head green cabbage, shredded
- 1/2 cup finely chopped scallions
- Pickled banana pepper strips, optional
- 1 lime, cut into 8 wedges
Instructions
- For the fish: In a bowl, combine the oil, spices, salt and pepper. Add the fish and make sure each piece is coated with the marinade.
- For the mayo: Put the mayonnaise, garlic, mint, cumin, and lime juice in a food processor. Whizz until smooth. Season with salt, pepper, and more lime juice, if necessary. Pour into a bowl and set aside.
- Grab a large, nonstick saute pan and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you’re ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook until cooked through, but still moist, about 3 minutes per side. The fish should flake easily with a fork. Don’t overcook your fish! It’ll taste awful!
- Remove the fish from the pan and serve immediately with warmed tortillas. I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the scallions, a couple of slices of banana pepper, and a squeeze of lime. And once the fish is finished off, you can do what I do, and make cabbage tacos – everything except the fish! So good!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 602 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 94 mg |
| Sodium | 815 mg |
Reviews
Absolutely delish!!! We made it into a bowl rather than a taco to reduce calories and have more greens. Loved the combination with the banana peppers. It’s a great summer recipe if you are like me and have loads of mint in your garden. The mint is an important part. I don’t know how Arti comes up with these fabulous combinations but another homerun girl!
Very good taco. Followed the recipe exactly as written and it is very good!!
Wow!
Best home made fish tacos I’ve ever made.
Just the right amount of tartness.
Definitely will be added to my rotation.
Best home made fish tacos I’ve ever made.
Just the right amount of tartness.
Definitely will be added to my rotation.
This is the best fish taco recipe that I’ve tried. I won’t lie to you though, at first I was skeptical of the mint mayo, but it was the topping that pushed this recipe to the top of the cookbook for me. The fish is perfectly seasoned and the mint makes everything taste so refreshing. We cook this in our house several times a year.
Have tried several fish tacos recipes from this site, some were “ok” some were not, BUT thank God that I ran across this one. So easy, so full of flavor, quick meal without all the “breading stations” that a lot of the fish tacos call for, easy clean up afterwards. Win, Win, in my house and was told to only repeat this one from now on and to get rid of the other recipes for fish tacos. There is just so much flavor in these and they come out so moist and just wonderful.
I have made these tacos many times and they are delicious!! Easy to make, yummy, and healthy. I wrap them in Boston lettuce for a low carb option.
Wow. These tacos are so easy to make and restaurant quality. I made my own mojitos to pair with them and my meal was AMAZING! This recipe is a keeper.
I’ve hated fish for 57 yr’s. Kept trying to like it. This was wonderfull!
I found this recipe when looking for a way to combine tilapia with some curry-currant brown rice I had cooked the other day. This recipe is super easy, super tasty. I substituted greek yogurt in place of the mayo. And I didnt have fresh mint on hand, so I used some loose leaf mint tea. In place of the cabbage condiment, I used my curry-currant rice. I also tossed the cuts of fish in some rice flour, after they were seasoned with the spices. This gave them a little extra texture. A keeper. I’ll revisit this one again and again.
I have made these tacos several times with tilapia. I omitted the mint but I am going to try adding it the next time. I make these with mango salsa and sweet potato fries. So good!!!