Tacos- Fish On Flour Tortillas Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 8 evenly sized pieces (about taco-sized portions).

Make marinade

In a bowl combine 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 minced garlic clove, 1 tsp salt and 1 tsp black pepper. Whisk until combined.

Place fish pieces in the bowl with the marinade, turning to coat all sides. Let sit for 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator) to absorb flavors.

If you want a light crispy exterior, mix 1 tbsp flour, 1 tbsp cornstarch, 1/4 tsp salt and 1/4 tsp pepper on a plate. Dredge each marinated fish piece lightly in the dry mix, shaking off excess. If you prefer no breading, skip this step.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil (or olive oil) and let heat until shimmering but not smoking.

Place the fish pieces in the hot pan without overcrowding (work in batches if needed). Cook for 2.5–3 minutes per side for 1/2-inch thick pieces (longer for thicker fillets), until golden brown and cooked through (internal temperature 145°F / 63°C) and the fish flakes easily with a fork.

Transfer cooked fish to a plate and keep loosely covered with foil to rest while you warm tortillas.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1 cup red cabbage (if using), 1/4 cup chopped cilantro, 1 tbsp lime juice, 2 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 1/2 tsp honey (optional), 1/2 tsp salt and 1/4 tsp black pepper.

Toss until the cabbage is evenly coated. Taste and adjust seasoning with additional lime juice, salt or honey if desired. Refrigerate until ready to use (can be made up to 2 hours ahead).

Warm the flour tortillas: place them in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep them warm wrapped in a clean kitchen towel.

To assemble each taco, place one warm tortilla on a plate. Add 1 piece of cooked fish (break larger fillets into smaller pieces if needed), a generous spoonful of cabbage slaw, a few slices of avocado, and pickled or sliced red onion if using.

Finish with a squeeze of fresh lime, a drizzle of hot sauce or salsa if desired, and a sprinkle of chopped cilantro. Serve immediately.