Fish Tacos Recipe

Prepare and season fish

Pat the cod and salmon fillets dry with paper towels. Cut each fillet into four roughly equal pieces so you have about eight pieces total (two per tortilla). In a small bowl combine chili powder, ground cumin, smoked paprika, garlic powder, salt and black pepper. Drizzle olive oil over the fish pieces, sprinkle the spice mix evenly, and rub gently to coat. Finish with the tablespoon of fresh lime juice.

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 teaspoon olive oil if needed. Add the fish pieces in a single layer without crowding. Cook cod pieces 2–3 minutes per side until opaque and flake easily; cook salmon pieces 2–3 minutes per side until just cooked through and flake with a fork. Total cooking time will depend on thickness—do not overcook. Transfer cooked fish to a plate and keep warm covered loosely with foil.

While the fish rests, combine the thinly sliced napa cabbage, grated carrot and chopped cilantro in a medium bowl. In a small bowl whisk lime juice, mayonnaise, honey (or agave), salt and pepper until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Salsa fresca

For a classic salsa fresca: combine diced tomato, finely diced red onion, minced jalapeño (start with half, add more to taste), chopped cilantro, lime juice and salt in a small bowl. Stir and taste; let sit 5–10 minutes to meld flavors.

Mango salsa

For mango salsa alternative: replace tomato with 1 diced ripe mango and mix with the red onion, jalapeño, cilantro, lime juice and salt. Adjust heat and acidity to taste.

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable and lightly toasted, or warm wrapped in foil in a 300°F (150°C) oven for 5–8 minutes.

Assemble tacos: place two warmed tortillas on each plate. Divide the cooked fish pieces between the tortillas (about 4 oz fish per two tortillas, or 2 pieces of fish per tortilla depending on piece size). Top each with a generous handful (about 0.5–1 cup) of napa cabbage slaw, 1–2 tablespoons of salsa (fresca or mango), and several slices of avocado. Garnish with extra cilantro leaves and serve with lime wedges and optional hot sauce.

Serve immediately while fish is warm and slaw is crisp. Leftover fish can be refrigerated for up to 2 days; slaw keeps separately up to 2 days.