Description
Delicious and easy homemade fish tacos featuring seasoned, pan-seared white fish fillets topped with a fresh, tangy cabbage slaw and a creamy lime sauce, all wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Fish and Seasoning
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Cabbage Slaw
- 2 cups shredded cabbage
- 1 small carrot, grated
- ½ red onion, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
Creamy Sauce
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper, to taste
Other
- 8 small corn tortillas
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Prepare the fish: In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub this spice mixture evenly over the fish fillets. Drizzle with olive oil and lime juice, and let sit for 10-15 minutes to marinate and absorb the flavors.
- Make the cabbage slaw: In a large bowl, combine shredded cabbage, grated carrot, and sliced red onion. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper. Pour the dressing over the slaw and toss until evenly coated. Set aside to let flavors meld.
- Prepare the creamy sauce: In a small bowl, mix sour cream, mayonnaise, lime juice, hot sauce (if using), and salt and pepper. Stir until smooth and creamy. Set aside.
- Cook the fish: Heat a non-stick skillet over medium heat. Cook the fish fillets for 3-4 minutes per side, or until they are golden and cooked through. Remove from heat and break the fish into smaller pieces using a fork for easier taco assembly.
- Warm the tortillas: Heat the corn tortillas in a dry skillet or microwave for about 30 seconds until soft and pliable to prevent cracking when folded.
- Assemble the tacos: Place a few pieces of cooked fish on each warmed tortilla. Top with the prepared cabbage slaw and drizzle with the creamy lime sauce. Garnish with chopped fresh cilantro and serve with lime wedges on the side for extra zest.
- Serve immediately: Enjoy your flavorful fish tacos fresh with extra lime wedges for squeezing over the top to enhance the taste.
Notes
- You can substitute the white fish with other flaky fish like halibut or snapper as preferred.
- For extra heat, add more hot sauce or sprinkle with sliced jalapeños.
- Make sure not to overcook the fish to keep it tender and moist.
- If corn tortillas are not available, small flour tortillas can be used instead.
- The slaw can be prepared a few hours ahead and refrigerated to deepen the flavors.
- Adjust seasoning of the creamy sauce according to your spice tolerance and preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
