Fish Taco Dinner Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 1- to 1.5-inch strips if whole fillets. Place in a bowl and toss with 2 tbs olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and lime juice until evenly coated. Set aside to marinate for 10 minutes while preparing other components.

Make slaw

In a medium bowl combine thinly sliced cabbage and half of the chopped cilantro (reserve remaining for garnish). Lightly toss and set aside. Season with a pinch of salt if desired; the slaw will be dressed by the sauce when assembling.

Make house sauce

In a small bowl whisk together mayonnaise, 0.25 cup sour cream, hot sauce, minced chipotle (if using), honey, apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust hot sauce or honey to preference. Reserve some sauce for drizzling and some for serving on the side if desired.

Heat a large skillet over medium-high heat until hot. Add a thin film of olive oil (about 1 tsp if needed). Add seasoned fish strips in a single layer without crowding; cook in batches if necessary. Sear 2–3 minutes per side (depending on thickness) until opaque and flakes easily with a fork. Remove cooked fish to a plate and keep warm.

Warm the flour tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred, or brush lightly with olive oil/butter and warm in skillet. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: Lay one warm tortilla on a plate. Spread about 1 tbs of the house sauce across the center of the tortilla. Add a generous handful (about 1/3 cup) of shredded jack cheese, then place a portion of cooked fish (about 3–4 strips, roughly 4–5 oz total fish per 3 tacos) on top of the cheese so it melts slightly. Top with about 2/3 cup slaw (divide slaw evenly across three tacos), a spoonful (about 1 tbs) of sour cream if using extra, a few slices of jalapeño to taste, and sprinkle with remaining chopped cilantro. Squeeze a lime wedge over each taco before serving.

Repeat for remaining tortillas and ingredients. Serve immediately with extra house sauce and lime wedges on the side.