The simple flavors of these easy fish tacos are perfect for busy weeknights. Once assembled in lightly toasted tortillas, top tacos with crema, cilantro, and Cholula® Smoky Chipotle Salsa, made with both fresh and fire-roasted tomatoes and Chipotle peppers.
15 min
PREP TIME
15 min
COOK TIME
443
CALORIES
16
INGREDIENTS
Servings: 4 (2-taco)
INGREDIENTS
- 2 teaspoons kosher salt
- 1/2 teaspoon McCormick® Chipotle Chili Pepper
- 1/2 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Onion Powder
- 1/2 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 3 tablespoons vegetable oil, divided
-
2
fresh
cod filets, pin bones removed (about 1 pound)
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Substitutions available
- tilapia filets
- 8 (6-inch) white or yellow corn tortillas
- 1/4 cup finely chopped red onion
- 1/2 cup corn
- 1/2 cup finely chopped avocado
- 1/2 cup Cholula® Smoky Chipotle Salsa
- 6 tablespoons Mexican crema
- 2 tablespoons chopped fresh cilantro
KEY PRODUCTS
INSTRUCTIONS
- 1 Mix salt, spices and pepper in small bowl until well blended. Brush fish on both sides with 1 tablespoon of the oil. Sprinkle evenly with seasoning mixture on both sides.
- 2 Heat remaining 2 tablespoons oil in large heavy-bottomed pan or cast-iron skillet on medium heat. Add fish. Cook 2 - 3 minutes per side or until fish is lightly browned, cooked through and flakes easily with a fork. Remove from skillet. Cut or flake into large chunks. Keep warm.
-
3
To assemble tacos, toast tortillas in large skillet until edges are lightly toasted. Layer tortillas with red onion, corn, and avocado. Divide fish among tortillas. Top with Cholula® Smoky Chipotle Salsa, crema and cilantro. Serve immediately.
Test Kitchen Tip: Try using other light white fish such as halibut, mahi mahi, snapper, sea bass or catfish.
