Back to Fish Tacos All Reviews for Fish Tacos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 45 mins Servings: 4 edf_FishTacos_sm.jpg
Ingredients Ingredient Checklist 1/4 cup reduced-fat sour cream 2 tablespoons fresh lime juice Coarse salt and ground pepper 1/4 small red cabbage, thinly shredded (about 2 1/2 cups) 4 scallions, thinly sliced (about 1/2 cup) 1 jalapeno chile, halved lengthwise, one half minced 2 tablespoons olive oil 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips 8 flour tortillas (6-inch) 1/2 cup fresh cilantro leaves
Cook’s Notes For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 45 mins Servings: 4 edf_FishTacos_sm.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
edf_FishTacos_sm.jpg
edf_FishTacos_sm.jpg
Ingredients
Ingredients
- 1/4 cup reduced-fat sour cream 2 tablespoons fresh lime juice Coarse salt and ground pepper 1/4 small red cabbage, thinly shredded (about 2 1/2 cups) 4 scallions, thinly sliced (about 1/2 cup) 1 jalapeno chile, halved lengthwise, one half minced 2 tablespoons olive oil 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips 8 flour tortillas (6-inch) 1/2 cup fresh cilantro leaves
Directions
In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
Meanwhile, warm tortillas according to package instructions.
To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.
Cook’s Notes For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.
Cook’s Notes
For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.
Reviews (16)
Add Rating & Review 337 Ratings 5 star values: 60 4 star values: 86 3 star values: 112 2 star values: 53 1 star values: 26
Load More Reviews
Reviews (16)
Add Rating & Review 337 Ratings 5 star values: 60 4 star values: 86 3 star values: 112 2 star values: 53 1 star values: 26
Add Rating & Review
337 Ratings 5 star values: 60 4 star values: 86 3 star values: 112 2 star values: 53 1 star values: 26
337 Ratings 5 star values: 60 4 star values: 86 3 star values: 112 2 star values: 53 1 star values: 26
337 Ratings 5 star values: 60 4 star values: 86 3 star values: 112 2 star values: 53 1 star values: 26
5 star values: 60 4 star values: 86 3 star values: 112 2 star values: 53 1 star values: 26
Martha Stewart Member Rating: 1.0 stars 11/29/2019 I am disappointed on Martha’s page there’s actually a dish made with tilapia, a fake fish. Yuck 🤢 Martha Stewart Member Rating: Unrated 07/12/2013 These were yummy! Nice and tart and love the cilantro! Will definitely make again and again. Used halibut and lightly seasoned the fish. Martha Stewart Member Rating: Unrated 06/07/2013 These are the best ever! The sauce itself is incredible and like the other reviewer I also added cilantro. These will be served in my home often! Martha Stewart Member Rating: Unrated 03/13/2012 This is THE BEST fish taco recipe. Slaw is delicious and could be eaten on it's own as a side dish. I use pickled jalapeños instead of fresh. Have experimented with other fish but tilapia is best. Have made many times and we never tire of it. Martha Stewart Member Rating: Unrated 08/10/2011 LOVE this recipe! Just made it again tonight, but I've been making it for years. Very yummy. I make extra sour cream sauce (of course) and serve it with cumin-y black beans (we like them saucy on the stovetop) and dice up avocado to go on the tacos. Toast up the tortillas in a skillet. For the kids, I saute the fish without the jalepeno. Yum! Martha Stewart Member Rating: Unrated 01/31/2011 GREAT! Great flavor and very fresh! I used pre-packaged coleslaw (shredded cabbage and carrots) mix and frozen cajun crusted talipia and baked it according to directions. I added a handful of Cilantro right to the slaw. Martha Stewart Member Rating: Unrated 05/22/2010 These fish taco have a great flavor combination. I've also used green cabbage instead of red and both turn out great. We have come to like them better with white corn tortillas and usually serve with spicy black beans. mmmm!! Martha Stewart Member Rating: Unrated 05/05/2010 Great quick and rather healthy recipe, which the kids ate up. Made a couple changes: green instead of red cabbage (store didn't have it!), added more scallions, added cilantro right into the slaw. Eliminated jalepenos. Still delish. Martha Stewart Member Rating: Unrated 05/05/2010 I love fish tacos but I use a variation on this recipe: last night I marinated catfish in lime juice before grilling the fillets on the Foreman. The fish flakes right off. I enjoy corn tortillas better- the sweet hint of corn pairs well with the other flavors. I include mango, radishes, red cabbage and cilantro in my bar and squeeze a little lime to top it off. So easy, healthy, and inexpensive! Serve with guac. Martha Stewart Member Rating: Unrated 01/03/2009 This recipe is delicious and very easy to make. I use the whole scallion and keep the jalepeno seeds in. One of my favorites to make for my family. Martha Stewart Member Rating: Unrated 09/30/2008 Can anyone tell me if you use the entire scallion and if you remove the seeds from the jalepeno? Knew at this! Martha Stewart Member Rating: Unrated 08/19/2008 These delicious and easy fish tacos have been added to our "regulars" rotation! Huge hit with our friends, as well! Martha Stewart Member Rating: Unrated 08/13/2008 This is a favorite at my house. We grill the fish instead of pan fry, and serve with baked tortilla chips and fresh salsa! Martha Stewart Member Rating: Unrated 08/13/2008 I also added about 1 teaspoon of chopped chipotle pepper in adobe sauce to the sour cream/lime juice mix, and it added a little kick! Martha Stewart Member Rating: Unrated 02/15/2008 OMG these are awesome. Best tacos ever! We will be making these again and again. Martha Stewart Member Rating: Unrated 12/05/2007 I love these fish tacos, especially on a hot day. I add a little blackened redfish seasoning to the tilapia before cooking, which makes the flavor a little more complex.Martha Stewart Member
Rating: 1.0 stars 11/29/2019
I am disappointed on Martha’s page there’s actually a dish made with tilapia, a fake fish. Yuck 🤢
Rating: 1.0 stars
Rating: Unrated 07/12/2013
These were yummy! Nice and tart and love the cilantro! Will definitely make again and again. Used halibut and lightly seasoned the fish.
Rating: Unrated
Rating: Unrated 06/07/2013
These are the best ever! The sauce itself is incredible and like the other reviewer I also added cilantro. These will be served in my home often!
Rating: Unrated 03/13/2012
This is THE BEST fish taco recipe. Slaw is delicious and could be eaten on it’s own as a side dish. I use pickled jalapeños instead of fresh. Have experimented with other fish but tilapia is best. Have made many times and we never tire of it.
Rating: Unrated 08/10/2011
LOVE this recipe! Just made it again tonight, but I’ve been making it for years. Very yummy. I make extra sour cream sauce (of course) and serve it with cumin-y black beans (we like them saucy on the stovetop) and dice up avocado to go on the tacos. Toast up the tortillas in a skillet. For the kids, I saute the fish without the jalepeno. Yum!
Rating: Unrated 01/31/2011
GREAT! Great flavor and very fresh! I used pre-packaged coleslaw (shredded cabbage and carrots) mix and frozen cajun crusted talipia and baked it according to directions. I added a handful of Cilantro right to the slaw.
Rating: Unrated 05/22/2010
These fish taco have a great flavor combination. I’ve also used green cabbage instead of red and both turn out great. We have come to like them better with white corn tortillas and usually serve with spicy black beans. mmmm!!
Rating: Unrated 05/05/2010
Great quick and rather healthy recipe, which the kids ate up. Made a couple changes: green instead of red cabbage (store didn’t have it!), added more scallions, added cilantro right into the slaw. Eliminated jalepenos. Still delish.
I love fish tacos but I use a variation on this recipe: last night I marinated catfish in lime juice before grilling the fillets on the Foreman. The fish flakes right off. I enjoy corn tortillas better- the sweet hint of corn pairs well with the other flavors. I include mango, radishes, red cabbage and cilantro in my bar and squeeze a little lime to top it off. So easy, healthy, and inexpensive! Serve with guac.
Rating: Unrated 01/03/2009
This recipe is delicious and very easy to make. I use the whole scallion and keep the jalepeno seeds in. One of my favorites to make for my family.
Rating: Unrated 09/30/2008
Can anyone tell me if you use the entire scallion and if you remove the seeds from the jalepeno? Knew at this!
Rating: Unrated 08/19/2008
These delicious and easy fish tacos have been added to our “regulars” rotation! Huge hit with our friends, as well!
Rating: Unrated 08/13/2008
This is a favorite at my house. We grill the fish instead of pan fry, and serve with baked tortilla chips and fresh salsa!
I also added about 1 teaspoon of chopped chipotle pepper in adobe sauce to the sour cream/lime juice mix, and it added a little kick!
Rating: Unrated 02/15/2008
OMG these are awesome. Best tacos ever! We will be making these again and again.
Rating: Unrated 12/05/2007
I love these fish tacos, especially on a hot day. I add a little blackened redfish seasoning to the tilapia before cooking, which makes the flavor a little more complex.
All Reviews for Fish Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fish Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
