Fish Tacos
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
322 kcal
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Course
Main Course
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Cuisine
Mexican
Fish Tacos
Description
This Fish Tacos recipe uses cod or similar white fish, which is lightly coated in a blend of chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. The fish is marinated briefly with lime juice, then pan-seared in avocado or olive oil until opaque and flaky.
The slaw combines thinly sliced red and green cabbage and shredded carrot tossed with apple cider vinegar, honey, salt, and pepper to provide crunch and a lightly sweet acidity. A lime crema made from sour cream or Greek yogurt, fresh lime juice, chopped cilantro, salt, and pepper adds a creamy, bright topping that complements the spices of the fish and the freshness of the slaw.
Assembled in warmed tortillas, these fish tacos can be garnished with slices of avocado, pickled red onion, jalapeño, cotija cheese, and lime wedges. The combination delivers layered textures and balanced flavors of smoky, creamy, tangy, and fresh elements in a handheld format.
Ingredients
For the fish:
- 1 1/2 lbs cod (or other white fish like tilapia or halibut)
- lime 2 tablespoons, juice of 1 large
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons avocado oil or olive oil
For the slaw:
- 1 1/2 cups red cabbage thinly sliced
- 1 1/2 cups green cabbage thinly sliced
- 1/2 cup carrot shredded
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or hot honey
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the lime crema:
- 1 cup sour cream or plain Greek yogurt
- 2 to 3 tablespoons lime juice fresh
- 1/4 cup cilantro finely chopped
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the tacos:
- corn tortilla or flour tortillas
- avocado slices
- jalapeño slices
- red onion pickled
- cotija cheese
- lime wedges
Instructions
- Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit while you prepare the other ingredients.
- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt and pepper. Set aside.
- To make the slaw, combine the cabbage, carrots, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss well and set aside.
- To make the lime crema, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
- Sprinkle the seasoning mixture evenly on both sides of the fish, making sure it is well coated.
- In a large cast iron skillet, heat the oil over medium-high heat. Add the fish to the hot pan and cook for 2 to 4 minutes. Flip and cook for an additional 2 to 4 minutes, or until fish is cooked through. The fish is done when it is opaque all the way through and breaks apart easily. Time will vary depending on how thick your fish is.
- Transfer the cooked fish to a platter and use a fork to gently break it into large chunks.
- To assemble the tacos, place a few pieces of fish in a warm tortilla. Top with a little cabbage slaw, lime crema, avocado, jalapeño slices, pickled red onions, and cotija cheese, or your favorite toppings. Serve lime wedges on the side and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 76mg | 25% |
| Sodium | 752mg | 31% |
| Potassium | 1056mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 4067IU | 81% |
| Vitamin C | 34mg | 38% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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