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Tacos de Pescado con Chile y Miel (Honey-Chili Fish Tacos)
Time: Prep: 15 minutes plus marinating, Cook: 4 minutes
Servings: 4
If you love tacos with a little kick, you’re going to love this recipe for Tacos de Pescado con Chile y Miel (Honey-Chili Fish Tacos). The crispy fish, combined with a sweet and spicy marinade, makes each bite a true delight. Paired with a creamy slaw and a zesty sauce, these tacos are a perfect balance of bold flavors. Whether you’re a lifelong taco lover or just looking for something new to try, these tacos are sure to hit the spot. Let’s dive into the recipe and bring this delicious dish to life!
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Ingredients
2 tablespoons fresh lime juice
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1 1/4 pounds cod fillets, cut into 1 x 3-inch pieces
2 cups angel hair coleslaw
1/4 cup chopped fresh cilantro plus additional for garnish (optional)
1/4 cup mayonnaise
1/4 cup Mexican crema
2 tablespoons hot sauce
2 tablespoons canola oil
8 (6-inch) flour tortillas, warmed
Lime wedges for serving (optional)
Preparation
- In small bowl, whisk 1 tablespoon lime juice, honey, 1/2 teaspoon salt, black pepper, cumin and cayenne. Add cod and stir to coat; cover with plastic wrap and let stand 20 minutes.
- In medium bowl, stir coleslaw, cilantro, mayonnaise, and remaining 1 tablespoon lime juice and 1/2 teaspoon salt. Makes about 1 1/2 cups slaw.
- In small bowl, stir crema and hot sauce. Makes about 1/3 cup crema mixture.
- Remove cod from marinade; discard marinade. In large skillet, heat oil over high heat. Add cod; cook 4 minutes or until cod turns opaque throughout and internal temperature reaches 145°, turning once.
- Serve slaw mixture and cod in tortillas topped with crema mixture garnished with cilantro and lime wedges, if desired.
This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.