Grammy's Kitchen · Fish Tacos · Best Easy Fish Tacos
One of 67 fish tacos recipes we measured
from pinchofyum.com
27 cooks on pinchofyum.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 27% | 4% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 24% | 1% |
| vegetables and beans | 63% | 42% |
| liquid | 32% | 8% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons salted butter, melted |
| juice of 1 lime | |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/2 teaspoon garlic powder |
| pinch of salt | |
| 354 g | 10-15 oz. cod or other white fish, thawed |
| 54 g | 1/4 cup vegetable oil (or avocado oil) |
| 80 g | 1/2 cup chopped green onions |
| 50 g | 1/2 cup cilantro |
| 4 g | 1-2 cloves garlic |
| juice of 2 limes | |
| 115 g | 1/2 cup sour cream or Greek yogurt |
| 1 pinch of salt | |
| 225 g | 2-3 cups shredded cabbage |
| Flour tortillas | |
| Avocado | |
| Red Onion | |
| Mango Salsa |
Method: 4 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These tacos are delicious! I added a pinch of cayenne to both the fish sauce and the green sauce and I also only used one lime on the green sauce, which made it very tasty. I think next time I'd try using less butter in the fish sauce as suggested in one of th” — a cook, 5.0★
“I made this tonight but used shrimp instead of fish because that's what I had. So amazing. I made your creamy avocado green sauce to go with it. Will repeat this in a heartbeat as my husband and all of our kids loved it as well. Thank you! I always know my fam” — a cook, 5.0★