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Tacos- Fish On Corn Tortillas Recipe

Name: The Brass Tap - Highland Villages Tacos- Fish On Corn Tortillas Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, mahi-mahi, or tilapia); 2 tbsp fresh lime juice; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp sea salt; 0.25 tsp freshly ground black pepper; 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 0.25 cup fresh cilantro, chopped; 1 tbsp lime juice; 2 tbsp mayonnaise; 2 tbsp Greek yogurt (or sour cream); 0.5 tsp honey; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cup Mexican crema (or sour cream); 1 tsp chipotle in adobo, minced; 1 tsp fresh lime juice; 0.125 tsp salt; 8 each small corn tortillas; 1 each avocado, thinly sliced; 0.25 cup fresh cilantro leaves; 4 each lime wedges; 0.25 cup cotija or feta cheese (optional), crumbled; 2 tbsp vegetable oil (for pan-frying) or oil spray; 0.125 tsp salt (for fish finishing)

Inspired by The Brass Tap - Highland Village

Time35m

Serves4

Make Tacos- Fish On Corn Tortillas Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb white fish fillets (cod, mahi-mahi, or tilapia)

2 tbsp Fresh lime juice

1 tbsp olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp sea salt

1/4 tsp freshly ground black pepper

Cabbage Slaw

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1/4 cup Fresh cilantro, chopped

1 tbsp ReaLime juice

2 tbsp Mayonnaise

2 tbsp Greek yogurt (or sour cream)

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Spicy Crema

1/2 cup Mexican crema (or sour cream)

1 tsp chipotle in adobo, minced

1 tsp Fresh lime juice

1/8 tsp Celtic sea salt

Tortillas & Garnish

8 each small corn tortillas

1 each avocado, thinly sliced

1/4 cup Fresh cilantro leaves

4 each Lime wedges

1/4 cup cotija or feta cheese (optional), crumbled

Cooking & Finishing

2 tbsp vegetable oil (for pan-frying) or oil spray

1/8 tsp salt (for fish finishing)

Method

Fish & Marinade

Prepare the fish

Pat the fish fillets dry with paper towels and cut into 1-inch wide strips or leave whole if preferred. Place the fish in a shallow bowl or zip-top bag.

In a small bowl whisk together lime juice, olive oil, ground cumin, smoked paprika, garlic powder, 3/4 tsp sea salt, and 1/4 tsp black pepper. Pour the marinade over the fish, tossing to coat evenly. Marinate 10–15 minutes at room temperature (no longer than 30 minutes to avoid 'cooking' in the lime).

Cabbage Slaw

Combine shredded green and red cabbage in a medium bowl with chopped cilantro.

In a small bowl whisk together 1 Tbsp lime juice, mayonnaise, Greek yogurt, honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Pour dressing over cabbage and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Spicy Crema

Stir together crema (or sour cream), minced chipotle, 1 tsp lime juice and 1/8 tsp salt until smooth. Taste and add more chipotle for heat or thin with 1–2 tsp water if too thick. Refrigerate until ready to serve.

Tortillas & Garnish

Warm the corn tortillas: stack them and wrap in a slightly damp clean kitchen towel. Microwave 30–45 seconds until warm and pliable, or warm individually in a dry skillet over medium heat 20–30 seconds per side. Keep wrapped to stay warm.

Slice the avocado thinly and prepare lime wedges and extra cilantro and cheese for garnish.

Cooking & Finishing

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tablespoons vegetable oil and heat until shimmering. Remove fish from marinade, letting excess drip off. Place fish strips or fillets in the hot pan without crowding; cook 2–3 minutes per side for 1/2-inch strips (longer for thicker fillets), flipping once, until fish is opaque and flakes easily with a fork. Sprinkle the finished fish with 1/8 tsp salt while hot.

If you prefer charred flavor, finish fish under a hot broiler 1–2 minutes after pan-searing, watching closely so it does not burn.

Assemble tacos: lay a warm tortilla on a plate, place 2–3 tablespoons slaw in the center, top with 2–3 pieces of cooked fish (about 3–4 oz fish per taco), drizzle 1 tablespoon spicy crema over the fish, add 2–3 slices avocado, sprinkle with cilantro and crumbled cotija if using, and squeeze a lime wedge over the top.

Serve immediately while fish and tortillas are warm. Leftover components (fish, slaw, and crema) will keep refrigerated separately for up to 2 days; reheat fish gently in a 300°F/150°C oven for 8–10 minutes or in a covered skillet over low heat.