Fish Tacos Recipe

Prep and marinate

Pat fish fillets dry with paper towels and cut into 1-inch wide strips. In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add fish strips and toss to coat. Let marinate 10–15 minutes (no longer than 30 minutes) in the refrigerator.

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil or 1 tbs olive oil to the pan. Remove fish from marinade, letting excess drip off. Place strips in the pan in a single layer (work in batches if needed). Cook 2–3 minutes per side until opaque and flaky and an internal temperature of 145°F (63°C) is reached. Transfer cooked fish to a plate and keep warm tented with foil.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 1/4 cup chopped cilantro.

In a small bowl whisk together 2 tbs lime juice, 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Let sit 5–10 minutes to soften slightly; adjust seasoning to taste.

Make the crema: In a small bowl stir together 1/2 cup sour cream or Greek yogurt, 1 tbs lime juice, 1/2 tsp hot sauce (if using), and 1/8 tsp salt. Taste and adjust lime or salt as needed.

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

Assemble tacos: Place a warm tortilla on a plate. Spoon 2–3 tbs slaw onto the center, top with 2–3 pieces of cooked fish (about 3–4 oz fish per taco), a few slices of avocado, and drizzle with crema. Garnish with extra cilantro and a squeeze of lime. Repeat to make 8 tacos.

Serve immediately with lime wedges on the side.