Fish Taco Recipe

Prep fish

Pat the fish fillets dry with paper towels and cut into 1-inch wide strips suitable for taco filling (about 8–12 pieces depending on fillet size).

Make marinade

In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp black pepper until combined.

Marinate

Add the fish strips to the marinade and toss gently to coat. Let rest 10–15 minutes at room temperature (or up to 30 minutes refrigerated) to absorb flavors—do not over-marinate or the fish will start to 'cook' from the acid.

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1–2 tbs vegetable oil. When the oil shimmers, add fish strips in a single layer without overcrowding. Cook 2–3 minutes per side until opaque and lightly browned with an internal temperature of 145°F (63°C). Work in batches if needed. Transfer cooked fish to a plate and keep warm tented with foil.

While the fish marinates, combine 2 cups thinly sliced green cabbage and 1 cup thinly sliced red cabbage in a mixing bowl. Add 1 tbs chopped cilantro.

In a small bowl whisk together 1 tbs lime juice, 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp honey (or agave), 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage, toss to coat evenly, and taste for seasoning. Adjust salt or lime if needed. Refrigerate the slaw for at least 10 minutes to let flavors meld (it can be refrigerated up to 2 hours).

Make crema: in a small bowl stir together 1/2 cup sour cream or Mexican crema, 1 tsp lime juice, and 1 tsp hot sauce (optional) until smooth. Taste and adjust tang or heat.

Prepare toppings: slice 1 avocado, roughly chop or pick whole 1/4 cup cilantro leaves, and have 1/2 cup pickled red onion (optional) and 2 lime wedges ready.

Warm tortillas: heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap stacked tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Alternatively, briefly char over an open flame.

Assemble tacos: lay a warm tortilla flat, spread about 1 tbs crema down the center, top with 2–3 pieces of cooked fish, a small handful (about 1/4–1/3 cup) of cabbage slaw, a couple of avocado slices, and a sprinkle of cilantro. Add pickled red onion if using and finish with a squeeze of lime.

Serve immediately while fish is hot and tortillas are warm. Leftover components (slaw, crema, cooked fish) can be stored separately in the refrigerator for up to 2 days; gently reheat fish in a skillet to preserve texture.