Description
A fresh, vibrant dish combining flaky seasoned fish, crunchy cabbage slaw, and a creamy lime sauce all wrapped in warm tortillas. Perfect for quick weeknight dinners or casual gatherings, these fish tacos balance textures and flavors for a satisfying and light meal.
Ingredients
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Juice of 1 lime
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tsp lime zest
- Hot sauce or chipotle powder (optional)
- 8 small corn tortillas
- Optional toppings: avocado slices, jalapeño slices, crumbled cotija cheese
Instructions
- In a bowl, mix cabbage, carrots, green onions, and cilantro. Toss with lime juice, apple cider vinegar, honey, and salt. Let sit 15 minutes.
- Combine sour cream, mayo, lime zest and juice, garlic, and hot sauce in a small bowl. Chill.
- Pat fish dry, season with olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice.
- Heat skillet, cook fish 3-4 minutes per side until flaky. Break into chunks.
- Warm tortillas in a skillet or oven until pliable.
- Assemble tacos: fish, slaw, sauce, and optional toppings. Serve immediately.
Notes
- For best results, use fresh fish and warm tortillas. Adjust seasoning and spice level to your liking. Slaw and sauce can be prepared ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican-inspired