Fish and Shrimp Tacos
Crispy fried fish and shrimp piled into warm corn tortillas with tangy pickled cabbage and fresh cilantro. A quick, satisfying weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 30g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a medium bowl, toss the 2 cups shredded cabbage with the juice of 1 lime and a pinch of salt. Set aside to pickle while you cook.
Step 2
Pat the 1 lb fish and 0.5 lb shrimp dry. Season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high.
Step 3
Add the fish and shrimp in a single layer. Cook until golden and cooked through, about 3-4 minutes per side for fish, 2-3 minutes for shrimp. Remove and flake fish into chunks.
Step 4
Warm the 8 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
Step 5
Fill each tortilla with fish and shrimp, top with pickled cabbage and fresh cilantro. Serve with lime wedges from the remaining lime.
Tools you’ll need
- Large skillet
- Mixing bowl
- Tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
