Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	29%	0%
fat	9%	1%
aromatics	76%	8%
acid	13%	0%
salt	0%	0%
vegetables and beans	60%	17%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #3 of 137 for heat level
• #5 of 137 for richness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

600 g	1.2 lb / 600g firm white fish fillets ((Note 1))
	Zest of 1 lime
46 g	3 tbsp lime juice
8 g	1 tbsp chipotle powder ((Note 2))
8 g	1 tbsp canned jalapeno (, finely chopped)
25 g	1/4 cup cilantro / coriander (, finely chopped)
6 g	2 garlic cloves (, minced)
40 g	3 tbsp olive oil
	Salt and pepper
360 g	4 cups red cabbage (, finely shredded)
450 g	3 green onion stems (, finely sliced on the diagonal)
30 g	2 tbsp red wine vinegar ((or white wine vinegar, cider vinegar))
3 g	1/2 tsp salt
172 g	3/4 cup sour cream ((or yogurt))
	2 - 3 tbsp sriracha (, adjust to taste (Note 3))
14 g	1 tbsp olive oil
300 g	12 small tortillas ((corn or flour), warmed)
	lime wedges
	coriander/cilantro leaves

Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“So another Taco Tuesday rolls around….. this week a neighbour gave us some fresh Nannygai and Red Throat….cue Recipe Tin Eats Fish Tacos! WOW!!!! This was a win all around. My husband cooked the fish on the BBQ. The fresh pickled cabbage and pink sauce were in” — a cook, 5★

“So delicious, made chicken tacos for the family and fish tacos for my pescatarian daughter but everyone wanted the fish tacos! The pickled red cabbage was super easy and added a good crunchy texture. Fish was marinated well with the dressing, used sea bream bu” — a cook, 5★