Fish Tacos
1. Pat fish pieces dry. Drizzle with olive oil and season as desired.
2. Heat a drizzle of olive oil in a nonstick or cast-iron skillet over medium-high heat.
3. Add fish pieces in a single layer. Cook for 4–6 minutes, flipping occasionally, until golden and cooked through to 145°F.
4. Or bake at 400°F for 8–10 minutes, or air fry at 390°F for 6–8 minutes.
5. Warm tortillas in a dry skillet for about 30 seconds per side.
6. Slice avocado and cut limes into wedges.
7. Fill tortillas with fish, shredded cabbage, avocado, and pico de gallo.
8. Drizzle with crema, garnish with cilantro, and serve with lime wedges.
Directions
1. Pat fish pieces dry. Drizzle with olive oil and season as desired.
2. Heat a drizzle of olive oil in a nonstick or cast-iron skillet over medium-high heat.
3. Add fish pieces in a single layer. Cook for 4–6 minutes, flipping occasionally, until golden and cooked through to 145°F.
4. Or bake at 400°F for 8–10 minutes, or air fry at 390°F for 6–8 minutes.
5. Warm tortillas in a dry skillet for about 30 seconds per side.
6. Slice avocado and cut limes into wedges.
7. Fill tortillas with fish, shredded cabbage, avocado, and pico de gallo.
8. Drizzle with crema, garnish with cilantro, and serve with lime wedges.