Fish Tacos Recipe

Name: Fish Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 SugarRoti Fish Nu Spice Package; 2 ½ pounds fish (we like trout, halibut, or any mild white fish); 3 tablespoons olive oil or ghee (clarified butter); 2 medium red or yellow bell peppers, seeded and sliced lengthwise; 1 cup shredded cabbage or coleslaw; 2 tablespoons lemon juice; 4 flour or corn tortillas; shredded cheese, to taste; sour cream, to taste; ¼ cup fresh cilantro, finely chopped

Rated 5.0 stars by 6 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Author:

SugarRoti

Our SugarRoti Fish Tacos are a fun and festive take on the simple delicious tacos you might find at a roadside stand in Baja, Mexico. Using SugarRoti Fish Nu Spice and 6 simple fresh ingredients, we’ve created an updated Mexican fish taco recipe that takes you to another level of spice and taste. Our SugarRoti Fish Tacos are a truly unique, healthy and delicious meal to share with friends and family.

Ingredients

1 SugarRoti Fish Nu Spice Package
2 ½ pounds fish (we like trout, halibut, or any mild white fish)
3 tablespoons olive oil or ghee (clarified butter)
2 medium red or yellow bell peppers, seeded and sliced lengthwise
1 cup shredded cabbage or coleslaw
2 tablespoons lemon juice
4 flour or corn tortillas

Optional

shredded cheese, to taste
sour cream, to taste
¼ cup fresh cilantro, finely chopped

Directions

Preheat Oven to 250°F
Wrap tortillas in foil and warm in oven. Meanwhile rub both sides of the fish with ½ of SugarRoti Fish Nu Spice and set aside.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add remaining SugarRoti Fish Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add bell peppers and sauté until tender. Transfer peppers to a plate and keep warm until ready to assemble tacos (4-5 min).
Increase to high heat and add remaining oil, cook fish on each side. Remove from heat. Using 2 forks, shred the fish and mix in bell peppers and lemon juice (5-8 min).
Transfer to warm tortillas and garnish with cabbage, cheese, sour cream and cilantro.