Fish Tacos with Plantains
Crispy fish and sweet fried plantains piled into warm corn tortillas with crunchy lettuce, onions, and a zesty salsa. A quick, fun weeknight dinner that feels like a trip to the beach.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 25g
Ingredients
- 8 tortillas corn tortillas
- 1 lb white fish fillets
- 2 ripe plantains
- 2 cups shredded lettuce
- 1 small red onion
- 1 cup salsa
- 1 whole lime
- 3 tbsp oil
Instructions
- 1
Slice the 2 plantains into 1/2-inch rounds. Heat 2 tbsp oil in a large skillet over medium-high; fry plantains until golden and caramelized, about 4 minutes per side. Remove and set aside.
- 2
Pat the 1 lb fish dry and season with salt and pepper. In the same skillet, add 1 tbsp oil over medium-high. Cook fish until opaque and flaky, about 3-4 minutes per side. Break into chunks.
- 3
Warm the 8 corn tortillas in a dry skillet or microwave until soft and pliable, about 30 seconds per side.
- 4
Thinly slice the 1 small red onion. Build tacos: fill each tortilla with fish, plantains, 2 cups lettuce, and onion.
- 5
Top with 1 cup salsa and a squeeze of lime from the 1 lime. Serve immediately.
- 6
Optional: add chopped cilantro or a dollop of sour cream if you have them.
Tools you’ll need
- large skillet
- spatula
- knife
- cutting board
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