Description
A delightful recipe for fish tacos that are perfect for Lent, featuring fresh ingredients and a zesty flavor.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the grill or a skillet over medium heat.
- Season the fish fillets with chili powder, cumin, salt, and pepper.
- Cook the fish for about 3-4 minutes on each side, or until cooked through and flaky.
- Warm the corn tortillas on the grill or in a skillet.
- Assemble the tacos by placing the cooked fish on the tortillas.
- Top with shredded cabbage, diced tomatoes, cilantro, and avocado slices.
- Drizzle with lime juice before serving.
Notes
- Feel free to add your favorite toppings such as salsa or hot sauce.
- For a spicier kick, add jalapeños.
- These tacos can be made with any type of white fish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Lent-Friendly Fish Tacos, Fish Tacos, Lent Recipes, Healthy Tacos