Entrée: United States – Fish Tacos

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 26 min

Ingredients

1 to 1 1 / 4 lb (450 to 570 g) mild white fish fillets (cod, halibut, mahi-mahi, or tilapia)
2 tbsp (30 ml) olive oil, divided
1 tsp lime zest
2 tbsp (30 ml) fresh lime juice (for marinade)
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 / 2 tsp garlic powder
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp black pepper
2 cups (180 g) finely shredded cabbage (green or red, or a mix)
1 / 4 small red onion, thinly sliced
1 jalapeño, seeded and thinly sliced (optional)
1 / 4 cup (15 g) chopped fresh cilantro, plus more for serving
2 tbsp (30 ml) fresh lime juice (for slaw)
1 tsp honey or sugar (optional, for slaw)
12 small corn tortillas
1 / 2 cup (120 ml) sour cream or plain Greek yogurt
2 tbsp (30 ml) mayonnaise (optional, for richer crema)
1 to 2 tsp minced chipotle in adobo or 1 / 2 tsp chipotle powder
1 small garlic clove, grated or minced
1 tbsp (15 ml) fresh lime juice (for crema)
1 to 2 tsp (5 to 10 ml) water (optional, to thin crema)
1 avocado, sliced (optional)
1 / 2 cup (60 g) crumbled Cotija or feta (optional)
Lime wedges, for serving
Hot sauce or pico de gallo, for serving

Instructions

Marinate the fish: In a bowl, whisk 1 tbsp olive oil, lime zest, 2 tbsp lime juice (marinade), chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Add the fish, turn to coat, and marinate 15 to 30 minutes in the refrigerator.
Make the slaw: In a large bowl, toss the cabbage, red onion, jalapeño (if using), and cilantro with 2 tbsp lime juice (for slaw), a pinch of salt, and honey or sugar (if using). Taste and adjust seasoning; set aside to lightly wilt.
Make the crema: In a small bowl, stir together sour cream (or yogurt), mayonnaise (if using), chipotle, garlic, and 1 tbsp lime juice (for crema). Season with a pinch of salt. If desired, thin with 1 to 2 tsp water to a drizzleable consistency.
Cook the fish (stovetop): Heat the remaining 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove the fish from the marinade, letting excess drip off, and add to the pan. Cook 2 to 3 minutes per side, until opaque and it flakes easily with a fork (internal temp about 135 to 140 F).
Alternative grill option: Oil the grates and cook the fish over medium-high heat for 2 to 3 minutes per side until just cooked through.
Warm the tortillas: Heat a dry skillet over medium and warm tortillas 30 to 45 seconds per side until pliable and lightly charred in spots, or warm directly over a low gas flame with tongs. Stack in a clean towel to keep warm.
Flake the fish: Transfer the cooked fish to a plate and gently flake into large bite-size pieces.
Assemble: Fill warm tortillas with a small handful of slaw, top with flaked fish, and drizzle with chipotle-lime crema.
Garnish and serve: Add avocado slices, Cotija, extra cilantro, and hot sauce or pico de gallo as desired. Serve with lime wedges for squeezing.
Notes for best results: Don’t over-marinate delicate fish (30 minutes max). Build tacos just before eating so the tortillas stay tender and the slaw crisp.