Fish Tacos
Pan-fried fish fillets broken into pieces and tucked into tortillas with slaw. Sounds fancy, but it's frozen fish, cabbage, and tortillas — 20 minutes, done.
Time
20 min
Difficulty
Easy
Serves
3–4 (makes 6–8 tacos)
Ingredients 4 items
- 4 frozen fish fillets (tilapia, pollock, or any white fish)
- 6 –8 small tortillas (flour or corn)
- 2 cups shredded cabbage
- 2 tablespoons vegetable oil
- Optional: Salsa on top, Sour cream or mayonnaise, Lime juice, Hot sauce, Salt and pepper
Equipment
- Large skillet
- Spatula
- Knife and cutting board
Allergens: Contains Fish. Contains Gluten if fish is breaded or using flour tortillas.
Instructions
- Heat the oil in a large skillet over medium heat.
- Cook the fish fillets from frozen — 4–5 minutes per side until golden and cooked through. The fish should flake easily with a fork.
- While the fish cooks, shred the cabbage thin (or use pre-shredded if available).
- Break the cooked fish into large chunks with a fork.
- Warm the tortillas (10 seconds per side in a dry skillet or wrapped in a damp paper towel in the microwave).
- Assemble: tortilla, fish, cabbage on top. Add salsa, sour cream, lime, or hot sauce.
notes & tips
- Breaded fish works great for tacos. Crispy breaded fish + crunchy slaw is a perfect combination.
- Canned salmon or tuna works if you don't have frozen fish. Drain and flake it — skip the cooking step.
- The cabbage slaw matters. Even plain shredded cabbage with a squeeze of lime and salt adds the crunch these tacos need.
- No tortillas? Serve the fish and slaw over rice for a fish bowl.
- Corn tortillas make these gluten-friendly.