SugarRoti Fish Tacos Recipe

4 servings / 5 steps / 6 ingredients

Fish Nu Spice
January 17, 2021

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.

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15m

Prep Time

15m

Cook Time

30m

Total Time

Spice Level

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 cole slaw
2 tablespoons lemon juice
4 flour or corn tortillas

optional

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

preparation

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.

*Leftovers can be refrigerated up to 3 days or frozen