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fish taco

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10–12 tacos (about 4 servings)

Ingredients
  

  • 1.5 pounds white fish fillets (cod, tilapia, or mahi-mahi), cut into wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 zest of lime
  • 2 tablespoons lime juice (for fish)
  • 3 cups shredded green or purple cabbage
  • 0.25 cup chopped cilantro
  • 2 tablespoons lime juice (for slaw)
  • 1 tablespoon olive oil (for slaw)
  • 1 teaspoon honey or agave
  • 1 pinch salt (for slaw)
  • 0.5 cup sour cream (or Greek yogurt)
  • 2 tablespoons mayonnaise
  • 1 to 2 teaspoons hot sauce or adobo sauce (to taste)
  • 1 teaspoon lime zest (for sauce)
  • 1 tablespoon lime juice (for sauce)
  • 1 small garlic clove, finely grated
  • 1 pinch salt (for sauce)
  • 10 to 12 small corn or flour tortillas
  • 1 ripe avocado, sliced
  • 0.25 small red onion, thinly sliced
  • lime wedges
  • extra cilantro

Instructions
 

  • Pat the fish dry with paper towels.
  • In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt, black pepper, lime zest, and lime juice; toss fish to coat and let sit about 10 minutes.
  • Make the slaw: Combine cabbage and cilantro; whisk lime juice, olive oil, honey, and a pinch of salt, then toss with cabbage until lightly coated.
  • Mix the sauce: Stir together sour cream, mayonnaise, hot sauce or adobo, lime zest, lime juice, grated garlic, and a pinch of salt until smooth.
  • Cook the fish: Heat a large nonstick skillet over medium-high with a light drizzle of oil; cook fish 2–3 minutes per side until opaque and flaky. Transfer to a plate and break into large chunks if needed.
  • Warm the tortillas in a dry skillet 20–30 seconds per side and keep wrapped in a towel.
  • Assemble tacos: Spread sauce on tortillas, add fish, slaw, avocado, and red onion; finish with extra cilantro and a squeeze of lime.