Fish Taco Recipe
These bright, beachy bites, this Fish Taco Recipe delivers flaky grilled fish, crunchy slaw, and a zingy cilantro-lime sauce all tucked into warm tortillas—ready in under 30 minutes for an easy, homemade feast.
Ingredients
- 1 lb white fish fillets (tilapia, cod, or haddock) patted dry
- 2 tbsp olive oil (use extra-virgin for depth)
- 1 tsp chili powder (smoked paprika swap works too)
- 1/2 tsp garlic powder (fresh minced garlic also fine)
- 1/4 tsp ground cumin (optional, adds earthiness)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of 1 lime (about 2 tbsp)
- 8 small corn tortillas (look for masa harina corn tortillas)
- 2 cups shredded green cabbage (red or Napa cabbage works)
- 4 radishes, thinly sliced
- 1/2 cup pico de gallo or chunky salsa (store-bought or homemade)
- 1/4 cup chopped cilantro (reserve extra for garnish)
- 1/2 cup plain Greek yogurt (whole-milk for creaminess)
- 2 tbsp mayonnaise (Duke’s or Hellmann’s recommended)
- Additional lime wedges for serving
Instructions
- In a shallow bowl, whisk olive oil, chili powder, garlic powder, cumin, salt, pepper, and lime juice. Lay fish fillets in the mix, turning once to coat evenly. Let rest 10–15 minutes—longer if you have time for deeper flavor.
- Toss shredded cabbage and thin radish slices in a bowl. Season with a pinch of salt and a squeeze of lime. Cover and chill while the fish marinates.
- In a small jar, stir Greek yogurt, mayonnaise, chopped cilantro, zest of half a lime, and a tiny pinch of salt. Shake or whisk until smooth and tangy. Taste—add more lime if you like extra zing.
- Heat a grill pan or cast-iron skillet over medium-high. Once it’s hot, add fish fillets—no overcrowding. Cook 3–4 minutes per side, until opaque and flaky. (Tip: fish is done when it flakes easily with a fork.)
- Wrap tortillas in foil and place on the grill or in the oven at 350°F for 5 minutes, or heat one by one in a dry skillet—just until soft and bendy.
- Lay a tortilla flat, add a few pieces of grilled fish, top with cabbage-radish slaw, a spoonful of pico de gallo, and drizzle cilantro-lime sauce. Garnish with extra cilantro and a lime wedge.
Notes
• Choose firm, sustainably caught seafood. • Warm tortillas in a dry skillet over medium heat for pliability. • Use whole-milk Greek yogurt if you prefer richer sauce.
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