Fish Tacos Recipe
Make Fish Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Cabbage Slaw
Toppings & Tortillas
Pan & Finish
Method
Fish
- 1
Prep fish
Pat the fish fillets dry with paper towels. Cut into 1–1.5-inch wide strips suitable for tacos. Place strips in a medium bowl.
- 2
Season
In a small bowl combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Pour the mixture over the fish and toss gently to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
- 3
Cook
Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. When oil is shimmering but not smoking, add fish strips in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to get a sear, then gently flip and cook another 1–2 minutes until opaque and just cooked through (internal temp ~145°F / 63°C). Remove fish to a plate and keep warm. Total cook time per batch ~3–5 minutes depending on thickness.
Cabbage Slaw
- 4
Combine veg
In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 1/4 cup chopped cilantro.
- 5
Make dressing
In a small bowl whisk together 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tsp honey (or agave), 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
- 6
Dress slaw
Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime if necessary. Refrigerate while you cook fish; slaw can sit for up to 2 hours to soften slightly.
Tortillas & Toppings
- 7
Warm tortillas
Warm tortillas just before serving. Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable with light char spots. Optionally brush lightly with 1 tsp butter before warming for richer flavor. Keep wrapped in a clean towel to stay warm.
- 8
Assemble tacos
Divide the cooked fish evenly among 8 tortillas. Top each with a generous spoonful of cabbage slaw, a few slices of avocado or a dollop of guacamole, a sprinkle of fresh cilantro leaves, and pickled jalapeños or hot sauce if using. Serve with lime wedges on the side for squeezing over tacos.
- 9
Serve
Serve immediately while fish is warm and tortillas are pliable. Leftover fish can be flaked and used in salads or reheated gently; slaw will keep in refrigerator for up to 2 days.