Mexican fish tacos

    Mexican fish tacos

    (155)
    2saves
    45min


    154 people made this

    About this recipe: Any white fish fillets make the perfect filling for tacos! Serve with sour cream, fresh coriander, crisp shredded lettuce and extra lime wedges.

    Ingredients
    Serves: 6 

    • 1 teaspoon vegetable oil
    • 1 green chilli, chopped
    • 1 leek, well rinsed and chopped
    • 2 cloves garlic, crushed
    • salt and freshly ground black pepper to taste
    • 250ml (1 cup) chicken stock
    • 2 large tomatoes, diced
    • 1/2 teaspoon ground cumin
    • 750g any firm white fish fillets
    • Juice of 1 lime
    • 12 warmed corn tortillas

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over medium heat, and fry the chilli, leek and garlic until tender and lightly browned. Season with salt and pepper.
    2. Stir in the chicken stock and tomatoes and season with cumin. Bring to the boil. Reduce heat to low.
    3. Place the choice of fish into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes or until the fish is easily flaked with a fork. Wrap in warmed corn tortillas to serve with the suggested accompaniments above.
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    Reviews and ratings
    Global ratings:
    (155)

    Reviews in English (156)

    by
    84

    The extra juice is a blessing. I placed the mixture into a colander to drain it, over a pan. Then, I took the juices and simmered them down over medium-heat, uncovered. A few small dollops of sour cream, heating it through, and then I had an absolutely luscious creamy sauce for the tacos. Why pour it down the drain? Sheesh.  -  04 Aug 2006  (Review from Allrecipes US | Canada)

    by
    60

    I thought this was excellent. I used tilapia, onion instead of the leek, jalepeno peppers. I even used whole wheat tortillas, and it was so so good. This is healthy, fast and delish. I topped mine with a little cheese, advocados, and sour cream (light). Don't skimp on fresh lime juice, you can really taste it!  -  08 Jan 2007  (Review from Allrecipes US | Canada)

    by
    33

    I love this recipe. I'm always looking for new ways to cook halibut and this is versatile as substution with ingredients I have on had is easy. Use shallots or red onions instead of leeks. Use Poblano chilis instead of Anaheim. Use canned chopped tomatoes, drained, instead of fresh. Use store bought chucky salsa as a topping. Etcetera, etcetera. My friends love it with Pico de Gallo and guacamole.  -  15 Dec 2005  (Review from Allrecipes US | Canada)

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