Fish Tacos Recipe

1. Marinate fish

Pat fish fillets dry with paper towels and cut into 1- to 1.5-inch wide strips. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp 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. Toss fish strips in the marinade to coat evenly. Let sit 10–15 minutes at room temperature (or refrigerate up to 30 minutes).

2. Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin drizzle (about 1 tsp) of oil if needed. Add the marinated fish in a single layer without overcrowding; cook 2–3 minutes per side until opaque and just cooked through (internal temperature 145°F / 63°C) and edges are lightly browned. For a crispier finish, cook in two batches and leave fish undisturbed to form a crust. Transfer cooked fish to a plate and gently flake into bite-size pieces.

3. In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, shredded or julienned carrot, and 1/4 cup chopped cilantro.

4. In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tbsp lime juice, 1 tsp honey, 1 tsp salt and 1 tsp black pepper until smooth. Taste and adjust seasoning or lime/honey balance.

5. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit 5–10 minutes to soften slightly and allow flavors to meld.

6. Warm tortillas: heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes, or microwave wrapped in a damp towel for 20–30 seconds.

7. Assemble tacos: place 1–2 tbsp slaw on each warmed tortilla, add 2–3 pieces (about 2–3 oz) of cooked flaked fish, top with sliced avocado, a drizzle of hot sauce or salsa, and sprinkle with 1/2 tbsp crumbled cotija or feta if using. Squeeze a lime wedge over each taco to finish.

8. Serve immediately while fish is warm and tortillas are pliable. Leftover components: store fish and slaw separately in airtight containers in the refrigerator for up to 2 days (fish best eaten same day).