Fish tacos

Fish Tacos


  • 12 small flour or corn tortillas
  • 2 avocados, cubed
  • 1 lime, juiced
  • 1 pound tilapia or barramundi fish
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 small head cabbage, thinly sliced
  • 1 cup chopped fresh cilantro
  • salt and pepper


Preheat the oven to 200F. Wrap the tortillas in a damp kitchen towel and put them in the oven to warm. Prep the avocado and toss them with the lime juice in a medium bowl. Season to taste with salt and pepper. Prep the rest of the ingredients and put each one in its own medium bowl. Season the fish on both sides with the cumin, cayenne pepper and a sprinkling of salt and pepper. Heat the oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the fish. Shake the pan gently, then leave it alone until the fish develops a light brown crust, 4-6 minutes. Turn the fish with a spatula and do the same on the other side. Remove the fish to a plate when it’s just barely cooked all the way through. Cut the fish into long pieces and arrange them on a plate.  Take the tortillas out of the oven. Set out the bowls of ingredients and let each person make her own tacos.