Fish is one of those foods I know I should eat more of on a regular basis. But historically, the thought of shopping for and cooking it straight up intimidated me. Then the folks at Sizzlefish sent me a product sampling – and now I’m on a seafood kick.
In fact, I made these easy fish tacos twice over the course of three days – they are that good. And, if you prepare the cilantro-lime slaw and black beans in advance, assembly takes minutes.
Serve these fish tacos as an appetizer or pair them with chips and salsa for a quick and healthy meal. Once you have a bite, I guarantee you’ll be coming back for more.
Slaw recipe adapted from Pinch of Yum.
Easy Fish Tacos with Cilantro-Lime Slaw
Makes 8 mini tacos
Ingredients
Cilantro-lime slaw (see notes):
- 1 garlic clove, roughly chopped
- ¼ cup thinly sliced green onions
- ¼ cup fresh cilantro, stems removed
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons water
- ¼ teaspoon sea salt
- ⅓ cup Greek yogurt
- 2 cups thinly sliced green cabbage
Black beans:
- 1 tablespoon olive oil
- ¼ cup diced onion
- 1 garlic clove, smashed
- 1 15 oz. can black beans, rinsed and drained
- ½ cup water
- ¼ teaspoon sea salt
- juice of ½ lime
Fish:
- 2 haddock fillets (4-6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- pinch of cayenne pepper
- 16 4" corn tortillas
- Feta cheese crumbles
- sea salt and freshly ground black pepper
Instructions
Make the cilantro-lime slaw:
- Place garlic, green onions, cilantro, lime juice, olive oil and water in a food processor and purée until smooth. Add salt and Greek yogurt and continue to purée until smooth.
- In a large bowl, combine the cabbage and 2-3 tablespoons of dressing; toss to combine.
Make the black beans:
- In a large fry pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add black beans, water and salt. Very lightly smash the beans with a potato masher or fork, leaving small bits. Cook over low heat, stirring occasionally, until the liquid has almost evaporated, about 5 minutes.
- Remove from heat, add lime juice and stir to combine.
Make the fish:
- Preheat oven to 425 degrees.
- Line a baking sheet with foil and place haddock on baking sheet. Drizzle with olive oil and turn to coat.
- In a small bowl, combine the cumin, smoked paprika and cayenne pepper. Sprinkle over both sides of fish.
- Bake for 8-10 minutes or until fish flakes easily with a fork.
Assemble the tacos:
- Using tongs, toast tortillas individually over a gas burner.
- Stack one tortilla on top of another. Top with 1-2 tablespoons black beans, a spoonful of slaw, some flaked fish and Feta cheese. Season with salt and pepper to taste.
Notes
You will have extra dressing after making the slaw; store it in an airtight container in the refrigerator for up to a week.
Yum!! These tacos look so hearty and flavorful. I love how you used Greek yogurt in the slaw. Will have to try soon!
Thank you, Mary! Enjoy!
I also don’t cook enough fish even though I know how healthy it is etc. These are definitely inspiring me to go buy some right now though! The flavour combination is just so fresh, tangy and summery – such inviting photos too!
I am so glad to hear that – thank you!
Used sour cream in place of yogurt for a crema taste. Worked very, very well. Great recipe.
I love that idea, Moriah – so glad you enjoyed the recipe!
Delicious! I think next time I’ll add a little chopped avocado on top with the feta. Excellent dish!!!
That sounds like a delicious addition, Joanne. So glad you enjoyed the recipe!