Matagorda Fish Tacos

Fish tacos made with white fish cooked in citrus marinade

No ratings yet

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Tex-Mex

Servings people

Calories 609 kcal

Equipment

comal - for warming tortillas
tortillero - for keeping tortillas warm
cast-iron skillet
large spatula

Ingredients

1 cup Margarita Marinade for Seafood
2 fish filets - redfish is best, but any white fish will do.
2 tbsp olive oil
1 jalapeño - hot (blistered skin), sliced very thin.
½ cup cilantro - torn
1 tomato - Roma, deseeded and diced
½ cup cabbage - Red, shredded
1 cup DaLynn's Angry Sauce - premade and refrigerated overnight
8 corn tortillas - white for best presentation

Instructions

Pre-make sauce and marinade according to linked recipe instructions.
Carefully place the fish filets into the marinade, cover and refrigerate for 30 - 60 minutes.
Gather and chop ingredients.
Set the comal over medium-low heat. Warm the corn tortillas and set aside in a tortillero to keep warm.
Heat olive oil in a skillet over medium flame until oil is hot. Cook fish filets about 6 minutes per side, carefully turning once with a large spatula.
Remove to a cutting board, and cut into one inch pieces.
Stack two corn tortillas. Add a couple pieces of cooked fish. Drizzle with sauce. Top with a small amount of thinly sliced cabbage, jalapeño slices and tomatoes.

Notes

This is so good! I love the crunch of the cabbage, the heat of the jalapeños and sauce, and the citrus flavor in the fish. It is also very visually appealing with the different bright colors.

Nutrition