Fish Tacos
A quick and easy recipe for fresh fish tacos served with zesty cilantro lime slaw. Perfect for weeknight dinners or gatherings.
Ingredients
For the Fish
- 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi), skin removed Tender and flaky.
- 1 teaspoon cumin Aromatic and earthy.
- 1 teaspoon smoked paprika Provides a rich, smoky depth.
- 1/2 teaspoon chili powder Adds a hint of warmth.
- 1/2 teaspoon garlic powder Offers savory notes.
- Salt and freshly ground black pepper, to taste Enhances all flavors.
- 2 tablespoons olive oil For that perfect golden sear.
- 8 small corn or flour tortillas Soft and warm for wrapping.
For the Slaw
- 2 cups shredded green cabbage Crisp and refreshing.
- 1/2 cup shredded carrots Sweet and colorful.
- 1/4 cup finely chopped red onion Adds a sharp bite.
- 1/4 cup chopped fresh cilantro, plus extra for garnish Bright and herbaceous.
- Juice of 2 limes lime juice Citrusy zing for the slaw.
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option) Creamy texture to bind the slaw.
- 1 teaspoon honey or agave syrup A touch of sweetness.
- 1 whole jalapeño, seeded and finely chopped (optional for heat) Spicy kick, if desired.
- Salt and pepper, to taste For final seasoning.
Instructions
Preparation
- In a small bowl, mix together cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
- Pat the fish fillets dry with a paper towel. Rub the spice mixture generously over both sides of the fish.
Cooking
- Heat olive oil in a skillet over medium-high heat. Once hot, carefully add the seasoned fish. Cook for about 3-4 minutes per side until the fish is flaky and cooked through.
- While the fish is cooking, prepare the slaw. In a mixing bowl, combine shredded cabbage, shredded carrots, finely chopped red onion, fresh cilantro, and the diced jalapeño.
- In another bowl, whisk together mayonnaise (or Greek yogurt), lime juice, honey, salt, and pepper. Pour this creamy mixture over the slaw and toss until well coated.
Assembly
- Warm the tortillas in a dry skillet or oven just until they are pliable.
- Lay the warm tortillas on a plate, place a generous amount of flaky fish on each, top with the zesty slaw, and garnish with extra cilantro.
Notes
Pat the fish dry before seasoning for a better sear. Avoid overcrowding the skillet to ensure even cooking. Taste your slaw before serving to adjust flavors as needed.