DinnerCountFish Tacos
A gentle way into fish for a family that mostly eats chicken. Cod or tilapia gets a coat of taco seasoning and cooks in a skillet in minutes. Break it into big flakes and pile it into warm tortillas with a creamy lime slaw. The heat comes from the seasoning and the hot sauce, so for mild eaters, use mild seasoning and leave out the hot sauce.
25 minServes 4 as writtenStovetopMexicanContains Milk, Wheat, Fish
Ingredients — serves 4
- White fish (cod or tilapia)1¼ lb
- Flour tortillas (small)8 tortillas
- Coleslaw mix2 cups
- Sour cream½ cup
- Lime1 each
- Cilantro¼ cup
- Taco seasoning packet1 tbsp
- Olive oil2 tbsp
- Hot sauce1 tsp
How much to make for 2, 4, 6 or 8
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| White fish (cod or tilapia) | ¾ lb | 1¼ lb | 2 lb | 2½ lb |
| Flour tortillas (small) | 4 tortillas | 8 tortillas | 12 tortillas | 16 tortillas |
| Coleslaw mix | 1 cup | 2 cups | 3 cups | 4 cups |
| Sour cream | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Lime | ½ each | 1 each | 1½ each | 2 each |
| Cilantro | 2 tbsp | ¼ cup | ½ cup | ½ cup |
| Taco seasoning packet | 1½ tsp | 1 tbsp | 1½ tbsp | 2 tbsp |
| Olive oil | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Hot sauce | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| The pan | Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Fewer pieces — the same 12-inch skillet, spaced out, and the same time. | — | Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe that’s two rounds in the skillet — or two skillets at once; the time per round is the same. Keep the early rounds warm in a low oven. | Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe that’s two rounds in the skillet — or two skillets at once; the time per round is the same. Keep the early rounds warm in a low oven. |
In DinnerCount, this recipe is sized to exactly who’s home tonight — a hungry teenager, a toddler, a guest.
Open this recipe in DinnerCount — free
Forty recipes open to read and cook, sized to your household. No account, no card.
Steps
- Pat the fish dry and season it all over with the taco seasoning. Let it sit while you make the slaw.
- Chop the cilantro. Stir the coleslaw mix with the sour cream, the juice of half the lime(s) on the list, the cilantro and the hot sauce.
- Heat the olive oil in a large skillet over medium-high heat for about a minute, until hot but not smoking. Lay the fish in and cook for 3 to 4 minutes a side, turning once with a wide spatula. Check that it flakes easily with a fork and reads 145°F on a thermometer.
- Warm the tortillas in a dry skillet or the microwave. Break the fish into big flakes and build each taco with fish and slaw on top. Cut the rest of the lime into wedges for squeezing over — a second squeeze wakes everything up.
Good to know
- Contains Milk, Wheat, Fish — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
- 🌡 Fish — cook to 145°F at the thickest part , the USDA minimum for fish (or until it turns opaque and flakes with a fork). A thermometer is the test; color is not.
- 🌶🌶 Medium heat — from hot sauce, taco or fajita seasoning. For younger or sensitive eaters: leave it out of the pot and put the bottle on the table.