Taco Fish Or Shrimp Recipe

Prepare protein

If using fish, pat the fish strips dry with paper towels. If using shrimp, pat dry and, if large, leave whole or halve lengthwise. Place the protein in a shallow bowl or rimmed plate.

Make marinade

In a small bowl whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper until combined.

Pour the marinade over the fish or shrimp, turning to coat evenly. Let sit 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator). Do not marinate fish more than 30 minutes to avoid texture breakdown.

Cook protein

Heat a large nonstick or cast‑iron skillet over medium‑high heat until hot. Add 1 tsp oil if needed. For fish: add strips in a single layer and cook 2–3 minutes per side, until opaque and just flaky (internal temperature 145°F / 63°C). For shrimp: cook 1–2 minutes per side until pink and opaque. Avoid overcrowding — cook in batches if necessary. Remove to a plate and keep warm.

In a large bowl combine shredded green and red cabbage, grated carrot, and chopped cilantro.

In a separate small bowl whisk together lime juice, mayonnaise, Greek yogurt (or sour cream), honey, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss well to combine. Taste and adjust seasoning with more salt or lime juice if needed. Let sit 10 minutes to slightly soften the cabbage before serving (or refrigerate up to 1 hour).

In a small bowl combine sour cream (or crema), mayonnaise, minced chipotle in adobo (or chipotle powder), lime juice, and salt. Stir until smooth and adjust heat by adding more minced chipotle or a dash of adobo sauce if desired.

Taste and adjust seasoning. Refrigerate until ready to assemble.

Warm tortillas: wrap stack of tortillas in a damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet for 20–30 seconds per side until pliable.

Assemble tacos: place 2–3 tablespoons of slaw in the center of each tortilla, top with 2–3 pieces of cooked fish or 3–4 shrimp depending on size, drizzle with 1 tablespoon spicy crema, add avocado slices, sprinkle with cotija cheese and cilantro leaves, and finish with a squeeze of lime and hot sauce if desired.

Serve immediately while fish/shrimp are warm. Leftover protein and slaw keep separately in the refrigerator for up to 2 days.