Fresh Fish Taco Recipes

Jazz up dinner with delicious fish taco recipes. When making fresh fish tacos, the one thing you'll need to remember is to make enough because everyone will want seconds!

Fish recipes of the taco variety are a little bit different from beef recipes. Beef tacos normally call for lettuce, while most great fish taco recipes call for cabbage. The reason has more to do with individual taste. To ensure neither lettuce nor cabbage get a raw deal, two recipes have been included. These two fish taco recipes are very similar, but each still manages to be very different.

Use the freshest fish you can find and serve the tacos hot.

Fish and Cabbage Tacos Recipe

Ingredients You Will Need:
3 pounds halibut filets
½ cup onion, chopped
1 lemon, cut in half
1 lime, cut in half
½ cup sour cream
3 cups red cabbage, shredded
12 corn tortillas
Sea salt and freshly ground pepper

Marinade the fish fillets in the juice of half the lemon and lime. Let the fish set for about one hour in the refrigerator. Meanwhile, cook the cabbage and onion until tender. Set aside.

Remove the fish from the fridge, pat dry and sprinkle sea salt and freshly ground pepper on both sides of the fillet. Place the fish onto a heated grill. Mix the sour cream with a little juice from the second half of the lemon and lime, reserving enough to drip over the tacos when done.

When the fish is done, shred it with a fork and mix it in a bowl with the sour cream mixture. While you're doing this, wrap the tortillas in foil and place them on the grill until they have heated through.

Place a generous scoop of fish mixture into each tortilla and sprinkle with cabbage and salsa.

Fish Tacos with Lettuce Recipe

Ingredients You Will Need:
6 Tortillas
6 one-inch fillet strips, cooked
2 cups lettuce, shredded
1 cup tomatoes, diced
1 cup feta cheese
1 lemon, cut into wedges

Pour the lettuce into a bowl and squeeze the lemon wedges into the lettuce.

Pan-fry the filets until golden, seasoning with salt and pepper only. Heat the tortillas and then place one fillet into each. Stuff the tortillas with shredded lettuce, feta cheese and diced tomatoes. Squeeze the remaining lemon juice over each tortilla.

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