Fish Tacos Recipe

Prep and marinate

Pat fish fillets dry with paper towels and cut into 1-inch strips or bite-size pieces. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Toss the fish pieces gently to coat and let sit while you prepare other components (10 minutes).

Cook fish

Heat a large skillet over medium-high heat and add 1 tbsp butter or oil. When hot, add the seasoned fish in a single layer (work in two batches if necessary). Cook without moving for 2–3 minutes to develop a crust, then gently flip and cook another 1–2 minutes until opaque and easily flakes with a fork. Total cook time ~4–5 minutes depending on thickness. Remove from skillet and keep warm.

Make the sauce

In a small bowl combine 1/4 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or lime if needed. Refrigerate until ready to assemble.

Prepare slaw

Thinly slice cabbage until you have about 1 cup. Place cabbage in a bowl and toss with 1/2 tbsp lime juice (from the fish marinade amount if available) and a pinch of salt to brighten. Keep the chopped cilantro and thinly sliced jalapeño ready for assembly.

Warm tortillas

Warm the 2 flour tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Assemble tacos

Place each warm tortilla on a plate. Spoon 1/4 cup (adjust) of the shredded jack cheese onto the center of each tortilla. Divide the cooked fish evenly between the two tortillas (about half the fish per taco). Top each with a handful (~1/2 cup combined) of the sliced cabbage slaw, a drizzle (about 1–2 tbs) of house sauce, a small dollop (about 1 tbs) of extra sour cream if desired, a sprinkle of chopped cilantro, and a few jalapeño slices to taste. Squeeze a lime wedge over each taco just before serving.

Serve tacos immediately while fish is warm. Offer extra lime wedges, hot sauce, or additional cilantro on the side. If preparing for more people, scale ingredients proportionally.