Fish Taco Recipe

Prepare marinade

In a shallow bowl, combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, ground cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until blended.

Marinate fish

Pat fish fillets dry with paper towels. Place fillets in the bowl with the marinade and turn to coat evenly. Let sit 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator).

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tbs oil (not listed separately; use from marinade if needed). Add fillets and cook 3–4 minutes per side depending on thickness, until fish flakes easily and registers 135–145°F (57–63°C). Alternatively, grill over medium-high heat 3–4 minutes per side. Remove fish to a plate and flake into large chunks with a fork.

In a medium bowl, combine shredded green and red cabbage, 1/4 cup chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss well to coat. Let sit 5–10 minutes to slightly soften and allow flavors to meld. Taste and adjust seasoning.

In a small bowl, combine diced tomatoes, 1/4 cup diced red onion, minced jalapeño (remove seeds for milder heat), 1/4 cup chopped cilantro, 1 tbs lime juice and 1/2 tsp salt. Stir to combine and let rest 10 minutes so flavors marry. Refrigerate if making ahead.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 minced chipotle pepper, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey (optional) and 1/4 tsp salt until smooth. Taste and add more adobo or chipotle for heat or more honey to balance. Refrigerate until ready to use.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 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.

Build tacos: place 1–2 warmed tortillas on a plate, add about 2–3 oz (portion) flaked fish per taco, top with a generous handful of cabbage slaw, 1–2 tbsp pico de gallo, a drizzle (about 1 tbsp) of chipotle sauce and optional avocado slices. Finish with a squeeze of lime.

Serve immediately while fish is warm. Offer extra lime wedges, pico de gallo and chipotle sauce at the table.