Fish and Shrimp Tacos
Crispy fried fish and shrimp piled into warm corn tortillas with tangy pickled cabbage and fresh cilantro. A quick, satisfying weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 30g
Ingredients
- 8 small corn tortillas
- 1 lb white fish fillets
- ½ lb shrimp
- 2 cups shredded cabbage
- 2 whole lime
- ½ cup cilantro
Instructions
- 1
In a medium bowl, toss the 2 cups shredded cabbage with the juice of 1 lime and a pinch of salt. Set aside to pickle while you cook.
- 2
Pat the 1 lb fish and 0.5 lb shrimp dry. Season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high.
- 3
Add the fish and shrimp in a single layer. Cook until golden and cooked through, about 3-4 minutes per side for fish, 2-3 minutes for shrimp. Remove and flake fish into chunks.
- 4
Warm the 8 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
- 5
Fill each tortilla with fish and shrimp, top with pickled cabbage and fresh cilantro. Serve with lime wedges from the remaining lime.
Tools you’ll need
- Large skillet
- Mixing bowl
- Tongs
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