Fish Tacos Recipe

Prepare and Marinate Fish

Pat the fish fillets dry with paper towels and cut into 1-inch wide strips or leave as small fillets. In a bowl combine 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 minced garlic clove, 1 tsp salt, and 1 tsp black pepper. Add the fish and toss gently to coat. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes for delicate fish).

Cook Fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp vegetable oil. When oil shimmers, add the marinated fish in a single layer (do not overcrowd; cook in batches if needed). Cook for 2–3 minutes per side, until opaque and flakey and an internal temperature of 145°F (63°C) if using a thermometer. Remove fish to a plate and keep warm, loosely tented with foil.

Make Slaw

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1/4 cup chopped cilantro. In a small bowl whisk together 1 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp plain Greek yogurt, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lime if desired. Refrigerate until ready to assemble (slaw can sit up to 1 hour).

Make Crema

In a small bowl stir together 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tsp minced chipotle in adobo (more if you like heat), 1 tsp lime juice, and 1/4 tsp salt until smooth. Taste and adjust chipotle or lime to preference. Cover and refrigerate until serving.

Warm Tortillas

Warm 8 small tortillas: either heat directly over a gas flame for 10–15 seconds per side until lightly charred, or warm in a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp towel and microwave 30–45 seconds. Keep wrapped to stay warm.

Assemble Tacos

To assemble each taco: place a warm tortilla on a plate, add a portion of cooked fish (about 2 oz or a few strips), top with 2–3 tbsp cabbage slaw, a drizzle of chipotle crema (about 1 tbsp), a couple of avocado slices, a sprinkle of crumbled cotija or feta if using, and a few cilantro leaves. Finish with a squeeze of lime wedge and additional salt/pepper to taste.

Serve

Serve immediately while fish is warm with remaining lime wedges and crema on the side. Leftover components (fish, slaw, crema) can be stored separately in airtight containers in the refrigerator for up to 2 days; reheat fish gently in a skillet.