Fish Tacos Recipe

Prep and season fish

Pat fish fillets dry with paper towels and cut into 1-inch wide strips. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Toss fish strips gently to coat. Let marinate 10 minutes at room temperature (no longer than 30 minutes).

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of olive oil or spray. Add fish in a single layer without crowding (cook in batches if necessary). Sear strips 2–3 minutes per side until opaque, flaky, and lightly charred at edges (internal temperature about 145°F / 63°C). Transfer to a plate and squeeze a little lime over the cooked fish. Keep warm.

In a medium bowl whisk together 2 tbs lime juice, 3 tbs mayonnaise, 2 tbs sour cream, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Add shredded green and red cabbage and chopped cilantro. Toss thoroughly to combine so the cabbage is evenly coated. Taste and adjust salt or lime as needed. Let sit 5–10 minutes to slightly soften the cabbage while fish cooks.

In a small bowl mix 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp hot sauce, 1 tbs lime juice, 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and adjust heat or lime. If you prefer a thinner sauce, add 1–2 tbs water or more lime juice to reach desired drizzling consistency.

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap in a damp towel and microwave 30 seconds for 8 tortillas.

Assemble tacos: place a warm tortilla on a plate, add 2–3 strips of cooked fish, top with a generous spoonful of cabbage slaw, a drizzle of spicy crema, a few slices of avocado, a sprinkle of cotija (if using) and extra cilantro leaves. Serve immediately with lime wedges for squeezing.

Serve suggestion: provide hot sauce at the table and extra crema. Leftover fish can be refrigerated up to 2 days and reheated gently to avoid drying.