Anonymous wrote:

Anonymous wrote:I use this recipe for the seasonings, toppings and sour cream sauce:
https://natashaskitchen.com/fish-tacos-recipe/#jump-to-recipe
But I prefer to use Mahi Mahi, halibut or cod instead of tilapia.

I use the same one with cod. Turns our perfect every time. I go heavy on the seasoning.

Butter lettuce is a good carb free taco wrap for these too.

How long do you bake the cod? And do you flip it halfway through cooking?

Anonymous wrote:I cheat and use my kids’ frozen and breaded fish. Add some lime crema, fresh jalapeños, cabbage and lime and you have yourself a taco

Yep, I do this too. Add avocado and green salsa. So good!

Anonymous wrote:this recipe for the win. Prefer something a little meatier than tilapia - mahi mahi or cod.

*oops, this recipe by Sam Sifton

https://cooking.nytimes.com/recipes/1012445-fish-tacos

this recipe for the win. Prefer something a little meatier than tilapia - mahi mahi or cod.

I will tell you what not to do - do not are homemade flour tortillas. Because if you do that the first time you make fish tacos, your family will expect them every time you make fish tacos!

Tilapia is literally garbage fish.

I mix cornstarch with taco seasoning or similar seasoning blend, coat chunks of fish (tilapia works) in the seasoned flour, and then just fry with a bit of oil. It always tastes great and is really easy to make.

Get a coleslaw mix and add some fresh cilantro and lime juice. Buy some salsa or pico de gallo. Remember to heat the tacos before assembling. I do this on a dry cast iron skillet.