Bobby Flay Fish Tacos Recipe

This Bobby Flay Fish Tacos Recipe is a fresh and zesty recipe, which features flaky white fish and a cooling lime crema. It’s a healthy weeknight dinner, ready in about 30 minutes.

Bobby Flay Fish Tacos Ingredients

For the Fish and Spice Rub:

• 1 lb white fish fillets (cod, halibut, mahi-mahi, or tilapia)
• 1 tablespoon olive oil
• Juice of 1 lime (for drizzling on fish)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Lime Crema:

• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

For Assembly:

• 8 small corn or flour tortillas
• 2 cups shredded cabbage (green or purple)
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Sliced red onion (optional)
• Lime wedges for serving

How To Make Bobby Flay Fish Tacos

1. Prep the oven and spices: Preheat your oven to 375°F (190°C) or preheat a grill to medium-high heat. In a small bowl, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper to create the blackened spice rub.
2. Season the fish: Place the fish fillets on a baking sheet lined with parchment paper or aluminum foil. Drizzle the fish with the olive oil and the juice of 1 lime. Sprinkle the spice mixture evenly over both sides of the fish fillets, rubbing it in gently.
3. Cook the fish:
   • Oven: Bake in the preheated oven for 15-20 minutes. The fish is done when it is opaque and flakes easily with a fork.
   • Grill: If grilling, oil the grates well and cook for about 4-5 minutes per side until charred and cooked through.
4. Make the Lime Crema: While the fish cooks, whisk together the sour cream, 1 tablespoon of lime juice, salt, and pepper in a small bowl until smooth and creamy.
5. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are warm, pliable, and have slight brown spots.
6. Assemble: Break the cooked fish into large, bite-sized chunks. To build the taco, place a small handful of shredded cabbage on the warm tortilla. Top with chunks of the spiced fish, diced tomatoes, chopped cilantro, sliced red onion, and avocado slices. Drizzle generously with the prepared Lime Crema sauce. Serve with extra lime wedges on the side.

Recipe Tips

• Fish Selection: Choose a firm white fish like cod, halibut, or mahi-mahi. Delicate fish like tilapia works, but handle it carefully as it breaks apart easily.
• The Cabbage Crunch: Do not skip the cabbage! The crunchy texture of the raw cabbage is essential to balance the soft texture of the fish and avocado.
• Warming Tortillas: Warming corn tortillas is mandatory; if you try to use them cold, they will crack and break when you fold them.
• Spice Level: The spice rub has a mild kick. If you want more heat, add a pinch of cayenne pepper to the rub or slice a jalapeño for a topping.

What To Serve With Bobby Flay Fish Tacos

These tacos are light and fresh, pairing well with vibrant sides.

• Mexican Street Corn (Elote): Grilled corn with cotija cheese and chili.
• Black Beans and Rice: A hearty staple.
• Chips and Salsa: Or guacamole.
• Agua Fresca: A refreshing fruit drink to cool down the spice.

How To Store Bobby Flay Fish Tacos Recipe

• Refrigerate Components: Store the cooked fish, the crema, and the chopped vegetables in separate airtight containers. The fish will keep for up to 2 days.
• Reheat: Reheat the fish gently in a skillet or microwave just until warm; overheading will make it dry and rubbery.
• Assembly: Do not store assembled tacos, as the tortillas will become soggy immediately.

Bobby Flay Fish Tacos Nutrition Facts

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 450mg
• Total Carbohydrates: 28g
• Dietary Fiber: 6g
• Sugar: 2g
• Protein: 24g

Nutrition information is estimated per 2 tacos.

FAQs

Try More Recipes:

• Bobby Flay Broiled Fisherman’s Platter Recipe
• Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
• Bobby Flay Lobster Roll Recipe