By emma hynes
Lent is a time for reflection, simplicity and delicious meatless meals. What better way to enjoy the season than with a flavorful and satisfying dish like fresh, homemade fish tacos?
Whether you're observing Lent or just craving a healthier twist on taco night, this easy recipe delivers big flavor with minimal effort. Let’s get cooking!
1 lb white fish (cod, tilapia or mahi-mahi) 1 tsp chili powder 1/2 tsp garlic powder 1/2 tsp cumin
1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper 1 tbsp olive oil Juice of 1 lime
2 cups shredded cabbage (green or purple) 1/4 cup chopped cilantro 1/4 cup mayonnaise or Greek yogurt 1 tbsp lime juice 1/2 tsp honey or sugar Salt and pepper to taste
8 small corn or flour tortillas 1/2 cup crumbled queso fresco or shredded cheese (optional) 1 avocado, sliced Lime wedges for serving
In a bowl, mix chili powder, garlic powder, cumin, smoked paprika, salt and black pepper. Rub the fish with olive oil, lime juice and the seasoning mix. Let marinate for 10-15 minutes.
Heat a pan over medium heat. Cook the fish for 3-4 minutes per side until flaky and golden. Remove from heat and break into smaller pieces.
In a bowl, mix cabbage, cilantro, mayonnaise (or Greek yogurt), lime juice, honey, salt and pepper. Toss well.
Heat tortillas in a dry pan or over an open flame for a few seconds on each side.
Add fish to each tortilla, top with slaw, avocado slices and cheese if using. Serve with lime wedges on the side.
Consider pairing your dish with a lenten-friendly side. Some good options include grilled vegetables, cilantro-lime rice or chilled gazpacho.
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