Loaded Crispy Fish Tacos

"Loaded Semi-Crispy Fish tacos with lightly sautéed veggies, salsa, and our new favorite sauce @spicyninjasauce mixed with mayo and some cilantro chutney. Susana @holasus always tempts with some wonderful crazy good Mexican food and today was the day, I had to have loaded tacos. The fish was cooked with some taco seasoning. Simple salsa. Crisped up pan fried tortillas with some oil and hot sauce that Abi @abisfarmhousekitchen got me. Had leftover @boursincheese , which by the way I thought worked very well to complete our yummy meal. After a long busy day, the 4 of us unite to wind down with our dinner and "His Girl Friday"."
-- @foodfashionparty

Recipe Intro From foodfashionparty

This recipe is featured in our Weekly Meal Planner here!

serves 4


1 lb flaky white fish fillets, such as sustainable cod

2 tsp taco seasoning

1 cup red cabbage, shredded

2 carrots, julienned

1 onion, diced

1 tomato, seeds removed and diced

1 jalapeño, finely minced

Juice of one lime

Salt and freshly ground black pepper

Hot sauce, to taste

3 tbsp mayonnaise

tomatillo sauce (or salsa verde), for serving

Olive oil, as needed

Cotija cheese, for topping

8 corn tortillas

Lime wedges, for serving


In a large skillet, heat tortillas, then place in a low oven (200˚F) to keep warm.  

Rub the taco seasoning on both sides of the fish. In the same skillet you used to heat the tortillas, add 1 tbsp of olive oil and pan-fry the fish for about 2-3 minutes per side, or until cooked through. Remove from heat and flake with a fork. Set aside.

Wipe skillet clean, then add about 1-2 tsp of oil and heat over medium heat.  Add the cabbage and carrots and sauté with some salt and pepper. After a minute take it off the stove and set aside.

In a small bowl, mix the onion, tomato, jalapeño, salt and lime juice together and set aside. In a separate small bowl, combine the mayonnaise and the hot sauce. Set aside.

To Assemble:

Take one tortilla; add some carrot and cabbage to the bottom. Add fish and tomato salsa on top of the cabbage mixture. Drizzle with tomatillo sauce, spicy mayo, cotija cheese and a squirt of fresh lime juice.