Recipes
Fish Tacos
4 Servings
10 Minutes
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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About the chef
Claudia Varleta
Claudia Varleta, creator of Mundo de Dulcinea, is a commercial engineer turned food blogger who is passionate about conscious cooking. With a decade of experience, Claudia shares her love for creating simple yet creative recipes that emphasize sustainability and flavor. Her blog offers a wide variety of both sweet and savory dishes, inspiring her followers to add a touch of sweetness to their everyday lives. In addition to her blog, Claudia has co-authored several cookbooks, including Fácil y Delicioso: 75 Recetas para Simplificar el Día a Día, the official Instant Pot cookbook in Chile. This book features easy and flavorful recipes designed to make meal preparation simpler and more enjoyable for home cooks.
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