Fish Tacos* (cf) Recipe

Prep fish

Pat the fish fillets dry with paper towels and cut into 1/2- to 1-inch wide strips suitable for tacos.

Marinate

In a bowl combine 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Add fish strips and toss gently to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp neutral oil. When shimmering, add fish strips in a single layer (do not overcrowd; cook in batches if needed). Sear 2–3 minutes per side until opaque and lightly browned and flakes easily (internal temp ~145°F/63°C). Remove to a plate and keep warm.

In a small bowl whisk together 1/2 cup mayonnaise, 1.5 tbsp sriracha, 1 tbsp lime juice, 1 minced garlic clove, 1/2 tsp honey (if using) and 1/4 tsp salt until smooth. Taste and adjust heat or acidity. Chill briefly while finishing other components.

Combine 1 cup diced tomatoes, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/2 tsp minced jalapeño (optional), 1 tbsp lime juice and 1/4 tsp kosher salt in a bowl. Stir, let sit 5–10 minutes to meld flavors, then taste and adjust seasoning.

In a medium bowl toss 2 cups shredded green cabbage and 1 cup shredded red cabbage (if using) with 1 tbsp lime juice, 1/4 cup chopped cilantro and 1/4 tsp salt until evenly coated. This will be the crunchy slaw.

Slice the avocado: halve, remove pit, peel (or scoop), and slice thinly. Lightly season slices with a pinch of salt and a squeeze of lime to prevent browning.

Warm tortillas: Heat a dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Build tacos: Place a warm tortilla on a plate. Spread about 1 tbsp Sriracha aioli down the center. Add a small handful (about 1/3 cup) of the cabbage slaw, 2–3 pieces of cooked fish (about 3–4 oz fish per taco total depending on size), 1–2 tbsp pico de gallo, and 2–3 slices of avocado. Finish with a few cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

Serve immediately with extra lime wedges and remaining aioli and pico on the side.