Elam’s Fish Tacos Recipe

Prep Fish

Pat the fish fillets dry with paper towels and cut into 8 roughly equal strips (one strip per taco).

In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to form a marinade.

Add the fish strips to the marinade, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not over-marinate so the fish doesn't break down.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add the fish strips in a single layer (work in batches if needed). Cook without moving for 2–3 minutes until the underside is golden. Flip and cook 1–2 minutes more until opaque and cooked through (internal temperature ~145°F/63°C). Remove to a plate and keep warm.

While the fish marinates, make the slaw. In a large bowl combine 2 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, thinly sliced red and yellow bell peppers, and 1/4 cup very thinly sliced red onion.

Add 2 tbs chopped cilantro, juice from 1 lime, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly to combine. Taste and adjust seasoning or lime as desired. Let the slaw sit 5–10 minutes so the flavors meld.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs chopped cilantro, 2 tbs chopped parsley, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp lime zest and 1/2 tsp hot sauce (optional). Stir until smooth.

Season the aioli with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust acidity or heat. Refrigerate until ready to use. If you prefer a thinner sauce, stir in 1–2 tbs water or more lemon juice.

Warm the tortillas: heat another dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable and lightly charred. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes.

Slice or cube the avocado. Crumble the feta and have lime wedges ready.

To assemble each taco: place a warm tortilla on a plate, spread about 1 tbs herb aioli across the center, add one or two strips of cooked fish, top with a generous pinch of the cabbage & bell pepper slaw (about 1/4–1/3 cup), add a few avocado slices, and sprinkle with 1–2 tbs crumbled feta. Finish with a squeeze of lime and an extra drizzle of aioli if desired.

Serve immediately with remaining slaw, aioli and lime wedges on the side. Leftover components can be stored separately in the refrigerator for up to 2 days (fish best eaten same day).