Fish Taco Recipe

Prepare marinade

In a shallow bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate fish

Pat the tilapia fillets dry with paper towels. Place fillets in the bowl or a zip-top bag and turn to coat evenly with the marinade. Let rest in the refrigerator for 15–20 minutes (no more than 30 minutes so the acid doesn’t begin to 'cook' the fish).

Grill or pan-sear

Heat a grill or heavy skillet over medium-high heat and oil the grates or skillet lightly. Cook the tilapia 3–4 minutes per side, depending on thickness, until opaque and easily flakes with a fork (internal temperature about 145°F/63°C). Transfer fish to a plate and let rest 2–3 minutes, then flake into large chunks.

Combine the diced roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and the minced jalapeño in a bowl. Add 1 tbsp lime juice and 1/2 tsp kosher salt. Stir to combine and taste; adjust salt or lime as needed. Let sit for at least 10 minutes to allow flavors to meld.

In a medium bowl, toss together 3 cups thinly sliced green cabbage and 1 cup red cabbage with 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Massage briefly with your hands to soften slightly. Chill until ready to assemble (or serve immediately for more crunch).

Whisk 1/2 cup sour cream with 2 tbsp mayonnaise, 1 tsp minced chipotle in adobo and 1/2 tsp adobo sauce. Add 1 tsp lime juice and 1/4 tsp salt, whisking until smooth. Taste and add more chipotle or adobo for heat, or more lime for brightness. Refrigerate until assembly.

Warm the tortillas: heat tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 5–7 minutes. Keep wrapped to stay warm.

Assemble tacos: place 2–3 warmed tortillas on a plate. Divide the cabbage slaw evenly among them (about 1/4–1/3 cup per taco). Top with flaked grilled tilapia (about 2–3 oz fish per taco). Spoon 1–2 tbsp pico de gallo on each taco, add a few slices of avocado if using, and drizzle 1–2 tsp chipotle crema over the top. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing.

Serve immediately while fish is warm and tortillas are pliable.