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Fish Tacos

Fresh and flavorful tacos featuring crispy seasoned fish, tangy slaw, and zesty lime crema. These bright and colorful tacos bring the taste of coastal cuisine to your dinner table with a perfect balance of textures and flavors.

35 minMediumServes 4380 cal/serving

MexicanDinnerStovetopPescatarianHigh ProteinHalal-friendlyPork-FreeAlcohol-Free

Ingredients

  • 1 1/2 lbs firm white fish fillets, such as cod, tilapia, or mahi-mahi
  • 2 tbsp olive oil
  • 3 tbsp lime juice, freshly squeezed, divided
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 corn tortillas, 6-inch, warmed
  • 2 cups cabbage, shredded (green or purple)
  • 1 carrot, grated
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp lime zest
  • 1 jalapeño, seeded and minced (optional)
  • 1 avocado, sliced
  • 2 limes lime wedges, for serving

Instructions

  1. 1

    In a bowl, mix together 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

  2. 2

    Pat the 1 1/2 lbs such as cod, tilapia, or mahi-mahi firm white fish fillets dry with paper towels. Drizzle with 1 tablespoon olive oil and 1 tablespoon lime juice, then sprinkle evenly with the spice mixture. Let marinate for 10 minutes.

  3. 3

    Meanwhile, prepare the slaw by combining 2 cups shredded (green or purple) cabbage, 1 grated carrot, 1/2 thinly sliced red onion, and half of the 1/2 cup chopped fresh cilantro in a bowl. Toss with 1 tablespoon lime juice and a pinch of salt. Set aside.

  4. 4

    Make the lime crema by mixing 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tsp lime zest, remaining lime juice, and 1 seeded and minced (optional) jalapeño. Season with a pinch of salt and refrigerate until ready to use.

  5. 5

    Heat the remaining tablespoon of 2 tbsp olive oil in a large non-stick skillet over medium-high heat.

  6. 6

    Add the fish to the skillet and cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

  7. 7

    Transfer the fish to a plate and break into chunks with a fork.

  8. 8

    Warm the 12 6-inch, warmed corn tortillas according to package instructions or directly over a gas flame for a few seconds per side.

  9. 9

    Assemble the tacos by placing some fish on each tortilla, topped with slaw, 1 sliced avocado, a drizzle of lime crema, and a sprinkle of the remaining fresh cilantro.

  10. 10

    Serve with 2 limes for serving lime wedges on the side.

Questions

Can I make Fish Tacos dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Fish Tacos keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fish Tacos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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