Easy Fish Tacos with Pumpkin Seed Pesto

These Easy Fish Tacos will become a family favourite. Pan fried fish tacos, dressed in a pumpkin seed pesto are flavourful and ready in under 30 minutes.

Tacos are a favourite meal in our house. We have them at least once a week, always changing up the filling to keep it interesting and delicious. So quick, so simple, you can’t go wrong with this easy weeknight meal.

We eat tacos a lot. It’s one of my absolute favourite meals because it’s quick and easy but they also taste so good. You can have some meat cooking, while you’re chopping up some salad. A little avocado, a little sour cream or mayo. Plus, handheld food for the win!

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Now, my tacos aren’t generally authentic or traditional in any way. I mean my Korean Spicy Chicken Tacos are so good and we eat them often but not exactly Mexican, so I use the word ‘taco’ lightly.

I just love putting some tasty meat and a quick slaw or salad into a mini tortilla, folding it up and biting in. My hubby tends to prefer those crunchy shells, while I prefer a good old soft tortilla, gently charred over an open flame.

Are fish tacos healthy?

Whilst, not all fish tacos will be healthy, these ones definitely are. I know right, the dessert girl eats healthy dinners. I do – often – I need to make up for all the naughty treats.

These easy fish tacos have good fats from olive oil in the pesto and the fish. They’re fairly low on calories and I always use light sour cream. Not for any reason other than I bought it one day thinking I’d be a bit healthy and now we love it so there’s no point changing. The only cheese in the recipe is in the pesto, so if you like you can add some grated cheese too.

What fish to use for fish tacos

As types of fish available are different everywhere, I will just say use a firm-fleshed white fish. In a taco, it will hold it’s shape nicely and be good to bite into. In saying that use a fish you like. The fish in this recipe is just lightly seasoned so will suit any type.

How do you make pesto?

This Pumpkin Seed Pesto is so simple, it almost feels like cheating. Just some herbs, the green part of pumpkin seeds (called pepitas), the tiniest bit of parmesan, some water, lemon, garlic, salt and olive oil. Once it’s made you can use a little extra water to adjust the consistency if you like.

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If you love fish, easy weeknight dinners and handheld foods these Easy Fish Tacos are made for you my friend. Enjoy.

5 from 2 votes

Easy Fish Tacos with Pumpkin Seed Pesto

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Servings: 10 tacos

Calories: 229kcal

Author: Marie Roffey

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These Easy Fish Tacos will become a family favourite. Pan fried fish tacos, dressed in a pumpkin seed pesto are flavourful and ready in under 30 minutes.

Course: Dinner, Lunch, Main Course

Cuisine: Various

Keyword: easy fish tacos, fish tacos, pan fried fish tacos

Metric - US Customary

Ingredients

FOR THE FISH TACOS

• 1 tablespoon vegetable oil (notes)
• 700 g firm white fish fillets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sweet paprika
• 10 small tortillas
• 1 cup finely shredded cabbage
• 1/2 cucumber, sliced
• 2 spring onions, finely sliced

FOR THE PUMPKIN SEED PESTO

• 1/2 cup pepitas
• 1/2 cup coriander, firmly packed
• 1/2 cup parsley, firmly packed
• Zest and juice of one medium lemon
• 1/4 cup water
• 2 tablespoons grated parmesan
• 1/4 teaspoon crushed garlic
• 2 tablespoons olive oil

TO SERVE

• Lemon wedges and light sour cream

Metric - US Customary

Instructions

PREPARE

• Season the fish on both sides with the salt pepper and paprika.
• Heat the tortillas for 30 seconds in the microwave, or char them on a grill or over a flame.

TO MAKE THE PUMPKIN SEED PESTO

• Combine all pesto ingredients, except the olive oil in a blender or food processor and blend to a rough purée. Add oil and blend to combine. Season with salt to taste. Set aside or transfer to a jar with a thin covering of oil and seal until ready to use. Store in the fridge.

FOR THE FISH TACOS

• Heat the oil in a frying pan over medium heat. Add the fish and cook, until golden on one side. Flip and repeat on the other side. Now cover with a lid and the fish is ready when it flakes when you poke with a knife.
• Spread a little of the sour cream in a line down the centre of each tortilla. Top with a piece of fish and some of the vegetables. Drizzle over pesto. Serve with wedges of lemon.

Notes

1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)

TOOLS USED IN THIS RECIPE

• A good frying pan
• A fish slice and spatula to help you turn the fish
• A blender to make the pesto

WANT MORE TACO RECIPES? CLICK HERE

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