The other day when I shared my Fish Taco Sauce with you, I promised you a great Fish Taco recipe to go with it, and here it is! This recipe comes together in just about 20 minutes, and it is absolutely delicious. It will feel like eating at a great taqueria right in your own kitchen. The fish has finished cooking when you can push down on it and it easily flakes apart. You can also tell it is done because it will be opaque in the center. Cod should be cooked to an internal temperature of 140 degrees Fahrenheit. Using an instant read thermometer is always helpful for recipes like this when you don’t want to overcook the meat. This short amount of time is just enough to soften the cabbage a little and give it a delightful bite from the vinegar. If you are curious about the sugar we are adding here, it is to balance that bite from the vinegar. If you want to take this slaw up a notch, and you happen to have it on hand, you can use Rice Wine Vinegar in this recipe. It gives the slaw a delightful flavor!
Chips and guacamole will always win over my heart. This Spanish Rice recipe is super easy, and is always a great side dish. My Corn Salsa would be great in these tacos, but it also works as a side dish like a salad. Can you even have taco night without margaritas? I think not.
If you try this fish tacos recipe or any of my other recipes, leave me a comment and let me know what you think!
