Fish Tacos Recipe

Prep the fish

Pat the fish fillets dry with paper towels. Cut into 1- to 1.5-inch wide strips suitable for filling tacos.

In a shallow bowl, whisk together 2 tbs oil, 1 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until combined. Add the fish strips and toss to coat evenly. Let marinate 10–15 minutes while you prepare slaw and crema.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil (about 1 tbs) and swirl. Add fish strips in a single layer without crowding; cook 2–3 minutes per side depending on thickness, until opaque and flaking. Alternatively, grill on a hot grill or under a broiler, 2–4 minutes per side, until cooked through. Transfer cooked fish to a plate and cover loosely with foil to keep warm.

While fish marinates, combine sliced cabbage and shredded carrot in a bowl.

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

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more lime or salt as needed. Refrigerate until ready to assemble (can rest 10–15 minutes).

Stir together sour cream, 1 tsp adobo sauce, 1 tsp lime juice, and 1/8 tsp salt in a small bowl until smooth. Taste and add more adobo for heat if desired. Keep chilled until serving.

Warm tortillas: heat a dry skillet or griddle over medium-high. Lightly brush each tortilla with a bit of oil (about 1 tbs total for all) and warm 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 tablespoons of slaw on each tortilla, top with 2–3 pieces of cooked fish, drizzle chipotle crema (or plain crema/sour cream) over the fish, sprinkle with chopped cilantro, and finish with a squeeze of fresh lime.

Serve immediately with extra lime wedges and hot sauce on the side.