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Fish Tacos

Fish TacosPan-seared fish tacos with quick cabbage slaw and chipotle-lime crema.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 people
Course: Dinner
Cuisine: Mexican-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb 680g cod, mahi-mahi, or tilapia fillets, patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups 180g shredded green cabbage
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped cilantro
  • 3 tablespoons lime juice divided
  • 1 teaspoon salt divided
  • ½ cup sour cream or Mexican crema
  • 1 –2 teaspoons minced chipotle in adobo
  • 8 corn tortillas 6-inch

Equipment

  • 1 cast iron or heavy skillet,
  • 1 mixing bowls
  • 1 fish spatula

Method
 

  1. Toss cabbage, onion, and cilantro with 2 tablespoons lime juice and ½ teaspoon salt. Set aside 10 minutes.
  2. Stir together sour cream, chipotle, remaining 1 tablespoon lime juice, and a pinch of salt. Refrigerate.
  3. Pat fish dry. Mix remaining spices and coat fish evenly on both sides.
  4. Heat oil in a heavy skillet over medium-high heat. Sear fish 3–4 minutes per side until golden and internal temperature reaches 145°F (63°C).
  5. Rest fish 2 minutes, then flake into large pieces.
  6. Warm tortillas in a dry skillet, 20–30 seconds per side.
  7. Assemble tacos with fish, slaw, and crema. Serve immediately with lime wedges.

Notes

Fish thickness affects cook time; adjust searing time up or down for fillets thinner or thicker than ¾ inch.