| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 343 | 18g | 7g | 32g |
| sugars | fibre | protein | salt |
| 6g | 6g | 19g | 1.2g |
Welcome, food lovers, to a flavorful journey I hold dear to my heart – the Smoky Paprika Fish Tacos – a fruit filled fiesta of taste in every bite! With my roots deeply embedded in the delightful dance of Caribbean and Spanish cuisines, this recipe has always been an embodiment of cultural fusion for me.
The Dance of Flavors
Just like in each dance I teach, this recipe is a choreography of beautiful contradictions. The smoky paprika with its tiny touch of spice waltzes divinely with the innate goodness and mild flavor of white fish. On this dance floor of tastebuds, every ingredient has a part to play.
Nourish Your Body
Besides offering a party of flavors, Smoky Paprika Fish Tacos also nourish your body from the inside out. White fish is an excellent source of lean protein and Omega-3 fatty acids, promoting heart health. Omega-3 fats are essential for brain health and inflammatory reduction. And let’s not forget the power-packed veggies that bring in a kaleidoscope of vitamins and fibers. Add to that the array of antioxidants present in the citrus from the lime and oranges, and you have a recipe that’s as good for your body as it is for your culinary cravings.
Fine Fusion of Flavors
The beauty of this dish lies in its adaptability. It’s reminiscent of the popular Baja fish taco, although the addition of smoked paprika and a liberal squeeze of bright citrus packed wedges gives it a burst of Cuban zest. You can pair these delectable Smoky Paprika Fish Tacos with traditional Spanish tapas for an extra splash of Iberian spirit, or a vibrant tropical cocktail to round off the Caribbean charm.
From my kitchen in Miami to yours, I hope you will enjoy the rhythmic dance of flavors just as much as I do. Gather those taste buds, and let’s salsa!
What You’ll Need
- 6 white fish fillets (any white fish, like tilapia or cod)
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 12 small tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced white onion
- 1/2 cup chopped cilantro
- 1 cup Pico de Gallo
- 1 cup guacamole
- 1 cup sour cream
- 1 lime, cut into wedges
- 2 oranges, cut into wedges
Method
Step One
Season the white fish fillets evenly with the smoked paprika, salt, and pepper.
Step Two
Heat the olive oil in a large skillet over medium-high heat. Once the oil is heated, add the seasoned fish fillets to the pan. Cook the fish for 3-4 minutes on each side or until they’re fully cooked through.
Step Three
While the fish is cooking, warm up your small tortillas. You can do this by placing them in a dry skillet on medium heat for about 30 seconds on each side, or by following the instructions on the tortilla package.
Step Four
Prepare your taco fillings. This includes shredding the lettuce, dicing the tomatoes and white onions, chopping the cilantro, and setting aside the Pico de Gallo, guacamole, and sour cream.
Step Five
Once your fish is done cooking, you can begin to assemble your tacos. Start by placing a small amount of shredded lettuce onto each tortilla. Then, add some of the diced tomatoes and onions.
Step Six
Add a fillet of the cooked fish on top of the vegetables on each tortilla. Next, spoon some of the Pico De Gallo, guacamole, and sour cream on top of the fish. Sprinkle a bit of chopped cilantro over each taco to finish it off.
Step Seven
Serve the tacos hot, with lime and orange wedges on the side for squeezing over the top of each taco right before eating. Enjoy your Smoky Paprika Fish Tacos!
