Description
These flavorful Fish Tacos combine perfectly seasoned and pan-seared cod with a vibrant cabbage slaw and tangy lime crema, creating a fresh and satisfying meal ready in just 30 minutes. Ideal for a quick weeknight dinner, the dish is accented with creamy avocado, spicy jalapeños, pickled red onions, and crumbly cotija cheese for an authentic taco experience.
Ingredients
Fish and Seasoning
- 1 1/2 lbs cod (or other white fish like tilapia or halibut)
- Juice of 1 large lime (about 2 tablespoons)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 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
Slaw
- 1 1/2 cups thinly sliced red cabbage
- 1 1/2 cups thinly sliced green cabbage
- 1/2 cup shredded carrots
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or hot honey
- Kosher salt and black pepper, to taste
Lime Crema
- 1 cup sour cream or plain Greek yogurt
- 2 to 3 tablespoons fresh lime juice
- 1/4 cup finely chopped cilantro
- Kosher salt and black pepper, to taste
Toppings & Serving
- Corn or flour tortillas
- Avocado slices
- Jalapeño slices
- Pickled red onions
- Cotija cheese
- Lime wedges
Instructions
- Prepare the Fish: Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit to marinate briefly while you prepare other ingredients.
- Make the Spice Mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Set aside for seasoning the fish.
- Prepare the Slaw: In a large bowl, combine thinly sliced red and green cabbage, shredded carrots, apple cider vinegar, honey, kosher salt, and black pepper. Toss well to mix and let sit to meld the flavors.
- Make the Lime Crema: In a separate bowl, mix sour cream or Greek yogurt with fresh lime juice, finely chopped cilantro, kosher salt, and black pepper. Adjust seasoning to taste and set aside.
- Season the Fish: Sprinkle the prepared spice mixture evenly over both sides of the fish, pressing gently to ensure it adheres well.
- Cook the Fish: Heat avocado or olive oil in a large cast iron skillet over medium-high heat. Add the fish and cook for 2 to 4 minutes on each side, depending on thickness, until the fish is opaque and flakes easily.
- Flake the Fish: Transfer the cooked fish to a platter and use a fork to gently break it into large, bite-sized chunks suitable for tacos.
- Assemble the Tacos: Warm the corn or flour tortillas. Place a few pieces of flaked fish in each tortilla, then top with cabbage slaw, lime crema, avocado slices, jalapeño slices, pickled red onions, and cotija cheese as desired. Serve immediately with lime wedges on the side.
Notes
- Use fresh fish for best flavor and texture; white fish like cod, tilapia, or halibut work well.
- The honey in the slaw can be substituted with agave or omitted for a less sweet version.
- Adjust the spice level by adding more chili powder or jalapeño slices according to your preference.
- For a lighter option, use Greek yogurt instead of sour cream in the lime crema.
- Warm tortillas in a dry skillet or directly over a gas flame to enhance flavor and pliability.
- Leftover fish can be refrigerated and used within 2 days for salads or sandwiches.