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–+ servings
smashed fish tacos

Smashed Fish Tacos

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Serves: 8 -10 tacos
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 8 -10 small soft shell tortillas
  • 1 lb skinless white fish ground (mahi mahi, cod, tilapia), or sub salmon
  • 1/2 cup cilantro finely chopped
  • 1 egg
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • Olive oil

Kale Slaw

  • 3 cups shredded kale/kale cabbage blend
  • 2 tbsp mayonnaise
  • Juice from 1 lime
  • Salt to taste

Serve with

  • Avocado
  • Pickled jalapenos

Directions

  1. Add the fish to a food processor and pulse until its ground.
  2. Transfer the ground fish to a bowl and add the chopped cilantro, spices, and egg. Mix well
  3. Take about 3 tbsp of the mixture and flatten it onto the tortillas to create a thin layer
  4. Heat a skillet with 1/4 cup olive oil on medium heat. Once hot, place the tortillas fish side down and cook for about 4-5 minutes on medium heat, then flip for another 2 minutes. Repeat with remaining tortillas, adding more oil as needed in between batches.
  5. Add the shredded kale to a bowl with the mayo, lime juice and salt. Massage the dressing into the kale to soften
  6. Top the smashed fish tacos with the kale slaw, sliced avocados, and jalapenos or hot sauce when ready to serve