Ingredients
As a recipe developer, I love playing with flavors and ingredients that remind me of home, while still keeping things fresh and exciting. Here’s what you’ll need:
- 1 pound of white fish fillets, such as tilapia or cod
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 2 medium sweet potatoes, cut into fries
- 1 tablespoon olive oil (for fries)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder (for fries)
If you’re feeling adventurous, swap out the fish for shrimp or even tofu for a vegetarian twist. The beauty of this recipe lies in its versatility.
Instructions
Now, let’s dive into the creation of this delightful dish. I promise it’s simpler than you think!
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, and a pinch of salt. Spread them out on the baking sheet and bake for 25-30 minutes, turning halfway through, until they’re crispy and golden.
- Meanwhile, season the fish fillets with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add the fish and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork.
- In a bowl, combine shredded cabbage, cilantro, and lime juice. Toss to create a simple slaw.
- Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- Assemble your tacos by placing a portion of fish in each tortilla, topping with slaw, and serving alongside the sweet potato fries.
Tip from my own kitchen: If you like a bit of heat, add some sliced jalapeños or a spicy salsa on top!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International