Fish Tacos Recipe

Prep fish

Pat the fish fillets dry with paper towels and cut into 1"–1.5" wide strips suitable for tacos.

Make rub

In a small bowl combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Stir to form a paste.

Season fish

Toss the fish strips with the spice paste until evenly coated. Let sit 10 minutes at room temperature to marinate briefly (or up to 30 minutes refrigerated).

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil or 1 tbs olive oil. Add fish in a single layer without overcrowding; cook 2–3 minutes per side until opaque, lightly charred at the edges, and flake easily with a fork. For thicker fillets, cook 3–4 minutes per side. Remove to a plate and keep warm.

Combine vegetables

In a medium bowl toss together the thinly sliced green cabbage (2 cups), red cabbage (1 cup), grated carrot (1/2 cup) and 1/4 cup chopped cilantro.

Make dressing

In a small bowl whisk 3 tbs mayonnaise, 1 tbsp lime juice, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Dress slaw

Pour the dressing over the cabbage mix and toss to coat evenly. Taste and adjust salt or lime as needed. Let sit at least 5 minutes for flavors to meld (or refrigerate up to 2 hours).

Make sauce

Whisk together 1/2 cup sour cream (or Greek yogurt), 2 tbs mayonnaise, 1 tbsp lime juice, 1 tsp hot sauce (or 1 tsp minced chipotle in adobo), 1/4 tsp ground cumin and 1/4 tsp salt until smooth. Taste and add more hot sauce or lime for brightness. Refrigerate until ready to use.

Warm tortillas

Warm tortillas before serving: heat a dry skillet over medium for 20–30 seconds per side, or wrap in a damp paper towel and microwave 30–45 seconds until pliable. Keep wrapped to stay warm.

Assemble tacos

Place 1–2 warmed tortillas on a plate. Spoon 2–3 pieces of cooked fish onto each tortilla, top with a small handful of cabbage slaw, a drizzle (about 1 tbsp) of the creamy sauce, a few slices of avocado if using, a sprinkle of cotija or feta, and garnish with cilantro leaves. Squeeze lime wedge over the top.

Serve

Serve immediately while fish is hot and tortillas are pliable. Leftover fish and slaw can be stored separately in the refrigerator for up to 2 days.