Fish Taco Recipe

Prepare and marinate fish

Pat the fish fillets dry and cut into 1/2- to 1-inch wide strips. In a bowl combine 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 minced garlic clove, 1 tsp kosher salt and 1/2 tsp black pepper. Add the fish strips and toss to coat. Let marinate 10–20 minutes in the refrigerator (no longer than 30 minutes to avoid 'cooking' the fish in the acid).

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp oil. When hot, add fish strips in a single layer (work in batches if needed). Cook 2–3 minutes per side until opaque and lightly charred edges form and internal temperature reaches 145°F (or fish flakes easily). Remove to a plate and keep warm.

While fish marinates, combine 2 cups green cabbage, 1 cup red cabbage and 1/4 cup chopped cilantro in a bowl. In a small bowl whisk 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp Greek yogurt (or sour cream), 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to combine. Refrigerate until ready to assemble. Taste and adjust seasoning.

Place 1/2 sliced red onion in a jar or bowl. Heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves (about 30 seconds in microwave or stovetop). Pour hot brine over onions, press down so onions are submerged. Let sit at least 15 minutes; can be used warm or cooled and refrigerated for up to 1 week.

Whisk together 1/2 cup crema (or sour cream), 1 tsp sriracha, 1 tsp lime juice and 1/4 tsp salt in a small bowl. Adjust heat and lime to taste. Transfer to a squeeze bottle or small bowl for serving.

Warm tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and slightly charred (or wrap stack in a damp towel and microwave 30 seconds). Keep warm in a towel-lined basket.

Assemble tacos: place a warm tortilla on a plate. Add a small handful (about 1/4 cup) of cabbage slaw, 2–3 pieces of cooked fish, a few slices of avocado, a spoonful of pickled onions, drizzle with creamy taco sauce and sprinkle with extra cilantro and optional cotija cheese. Serve immediately with lime wedges.

Serve leftovers: refrigerate fish and slaw separately in airtight containers for up to 2 days. Reheat fish briefly in a hot skillet (1–2 minutes) before assembling.