Name: Jax Beach Bar and Grills Fish Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, mahi-mahi, or tilapia); 1 tbs olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp black pepper; 0.5 cup vegetable oil (for frying, optional); 0.5 cup all-purpose flour (for light dredge, optional); 1 each eggs (beaten, for frying option); 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.5 cup carrot, julienned or grated; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 1 tsp apple cider vinegar; 3 tbs mayonnaise; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup small tomatoes or grape tomatoes, diced; 1 cup shredded Monterey Jack or cheddar cheese; 0.5 cup Mexican crema or sour cream; 0.5 tsp lime zest; 1 tsp hot sauce (optional); 0.25 tsp salt; 8 each corn or flour tortillas; 2 each lime wedges; 0.25 cup extra cilantro leaves

Method

Fish

Prepare fish

Pat fish fillets dry with paper towels and cut into 8 even pieces (about taco-sized).

Season

In a small bowl combine chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Brush both sides of fish pieces with 1 tbs olive oil, then sprinkle the spice mix evenly over both sides, pressing lightly so spices adhere.

Cook options

Choose one cooking method: Grilled: heat grill or grill pan to medium-high and oil the grates. Grill fish pieces 2–3 minutes per side until opaque and flaky. Blackened: heat a heavy skillet (cast iron) over high heat until smoking, add 1 tbs oil, then add fish and cook 2–3 minutes per side, forming a dark crust. Fried (optional): heat 1/2 cup vegetable oil in a skillet to 350°F (175°C). Lightly dredge seasoned fish in flour, dip in beaten egg, then return to flour (for a light crust). Fry pieces 2–3 minutes per side until golden and cooked through. Drain on paper towels.

Transfer cooked fish to a plate, squeeze a little lime over each piece, and keep warm while you finish the slaw and crema.

Taco Slaw

In a large bowl combine green cabbage, red cabbage, carrot, and chopped cilantro.

In a small bowl whisk together lime juice, apple cider vinegar, mayonnaise, honey, salt, and black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Let slaw sit 5–10 minutes to soften slightly and meld flavors.

Toppings & Crema

Prepare tomato and cheese: place diced tomatoes in a small bowl and season with a pinch of salt. Shred or measure cheese and set aside.

Make the crema: in a small bowl combine Mexican crema (or sour cream), lime zest, hot sauce (if using), and 1/4 tsp salt. Stir until smooth. If the crema is too thick, thin with 1–2 tbs water or lime juice to desired consistency.

To Serve

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap stack in foil and warm in a 350°F (175°C) oven for 8–10 minutes.

Assemble tacos: place about 2 tbs of slaw on each tortilla, top with a piece or two of cooked fish, a spoonful of diced tomato, a sprinkle of shredded cheese, and a drizzle of Mexican crema. Garnish with extra cilantro leaves and a squeeze of lime wedge.

Serve immediately while fish and tortillas are warm. Leftover slaw and crema can be stored separately in airtight containers in the refrigerator for up to 3 days.