These spicy fish tacos are a quick and easy weeknight dinner idea. The spicy fish adds tons of delicious flavour. Here, we used salmon, but you can use any white flaky fish such as cod, halibut, or mahi mahi. Grilling or oven roasting the salmon is healthier than frying, and toppings, such as tomato, and avocado add colour and texture.
Spicy Fish Tacos
- 2 lbs salmon filet (skin removed)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- fine sea salt and pepper to taste
- 2 tbsp extra virgin olive oil
- 12 corn tortillas
- 2 avocados, cubed
- 1/4 cup lightly packed fresh cilantro leaves, chopped, and more for garnish
- Juice and zest of 1 lime and more lime cut into quarters
- 1 cup sour cream
- Tomato salsa, Fresh or store bought
- 1 head lettuce, finely chopped
Preheat the oven to 425 F.
Prepare the salmon cubes by removing skin from the filets on all sides, and cutting into 1 inch cubes.
Mix the spices, salt and pepper together in a small bowl.
In a large bowl, toss the salmon cubes with the spice mix and the two tablespoons olive oil.
Spread the salmon onto a baking sheet, and bake for 12-15 minutes or until the salmon has nicely browned.
In the meantime, mix the lime zest into the sour cream and set aside.
To serve the tacos, place the cilantro, avocado, chopped tomatoes, onions, lettuce as well the sour cream, and salsa in separate small bowls. Toast the corn tortillas.
Sprinkle salmon with cilantro and serve with prepared fixings and toasted corn tortillas.