SugarRoti Fish Tacos Recipe

15m

Prep Time

15m

Cook Time

30m

Total Time

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 a fish taco recipe that takes you to another level of spice and taste. Our SugarRoti Fish Tacos are a truly un

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

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

preparation

Preheat Oven to 250°F

1. 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.
2. 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). 
3. Add bell peppers and sauté until tender. Transfer peppers to a plate and keep warm until ready to assemble tacos (4-5 min).
4. 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).
5. Transfer to warm tortillas and garnish with cabbage, cheese, sour cream and cilantro.

*Leftovers can be refrigerated up to 3 days or frozen