Fish Tacos Recipe
Fish Tacos Recipe: bright, zesty tacos with flaky seafood, warm tortillas, crisp slaw, and a creamy lime drizzle—ready in under 30 minutes for a quick, healthy Mexican twist.
Ingredients
- 1 lb (450g) white fish fillets (tilapia, cod, or mahi-mahi) pat dry and slice into 1" strips
- 1 tbsp olive oil (extra virgin for richer flavor)
- 1 tsp chili powder (or smoked paprika for a milder twist)
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- 8 small corn or flour tortillas (6" size; use whole-wheat for extra fiber)
- 2 cups shredded cabbage or coleslaw mix (green and purple for color)
- 1/2 cup chopped fresh cilantro (stems removed)
- 1/4 cup finely diced red onion
- 1 avocado, sliced or mashed (ripe Haas for creaminess)
- 2 limes cut into wedges
- 3/4 cup Greek yogurt (whole milk for a silky sauce; or dairy-free yogurt)
- 2 tbsp mayonnaise (Duke’s or Hellmann’s, optional for richness)
- 1 tsp honey or agave nectar (balances the tang)
- 1 clove garlic (minced or 1/4 tsp garlic powder)
Instructions
- In a shallow dish, toss fish strips with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Let rest 5 minutes so flavors sink in.
- While fish marinates, whisk Greek yogurt, mayonnaise, honey, lime juice (from one lime), and garlic in a bowl. Taste and adjust salt or sweetness. Toss shredded cabbage, cilantro, and red onion in a separate bowl with a quick squeeze of lime.
- Heat a nonstick skillet over medium-high heat. When hot, add fish strips in a single layer. Cook 2–3 minutes per side—look for opaque edges and a slight crust. Avoid overcrowding; cook in batches if needed.
- Stack tortillas and wrap in a damp kitchen towel. Microwave 20–30 seconds or warm individually in a dry skillet for 10 seconds each side. Keeps them pliable.
- Spoon fish onto each tortilla, top with slaw, avocado slices, and a generous dollop of sauce. Finish with extra cilantro leaves and lime wedges on the side.
- Fish tacos are best fresh—tortillas stay soft and slaw remains crisp. Have extra lime wedges handy for that final bright squeeze.
Notes
I learned that room-temperature fish seasons more evenly—cold fish straight from the fridge can clump seasoning. If your slaw seems watery, drain excess liquid through a fine sieve before mixing with sauce. For extra char, finish fish under the broiler for 1 minute. Keep an eye on it! Adjust the lime-y tang by using half orange juice and half lime for a milder citrus note.
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