Fish Tacos

By: Claudia Varleta

Fish Tacos
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Dishes
cuisine icon Duration
10 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 4 servings, and fish seasoning of choice, and merken to taste, avocado, cabbage and carrot coleslaw, chopped, cilantro, cilantro as garnish, diced, instant pot, juice of one lemon, lemon juice, main dishes, mayonnaise, medium mexican corn or wheat tortillas, mexican, mustard, olive oil, paprika, pepper, plain yogurt, pressure cook, tilapia or a firm white fish, vegetarian

serving icon Servings
4 Servings
Ingredients
  • 1 lb (500 g) tilapia or a firm white fish
  • 2 tbsp olive oil
  • 1-2 tsp paprika
  • Season with salt, pepper, garlic powder, and fish seasoning of choice
  • Juice of one lemon
  • 3 tbsp cilantro, chopped
  • 5.3 oz (150 g) plain yogurt
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • 2 tbsp lemon juice
  • Salt pepper, and merken to taste
  • 6 medium Mexican corn or wheat tortillas
  • Cabbage and carrot coleslaw
  • 1 avocado, diced
  • cilantro as garnish
Instructions
  • To make the sauce, mix all the ingredients and keep refrigerated until ready to serve.
  • Put the fish in a piece of aluminum foil (or parchment paper) large enough to close like a packet. Season with olive oil, paprika, salt, pepper, garlic powder, and whatever you want to use. Add the lemon juice and cilantro and close the packet; it is important that it be closed well.
  • To the Instant Pot® inner pot, add 1½ cups of water, the rack and, on top, the aluminum foil packet with the fish.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the rack with the aluminum packet.
  • To serve, put a little sauce on each tortilla, then coleslaw, fish chunks, diced avocado, a little avocado and finish with cilantro leaves. Serve immediately.
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