Fish Tacos

4.55 from 22 votes

Recipe from Two Peas and Their Pod

Perfectly seasoned white fish served in tortillas with a refreshing cabbage slaw, lime crema, pickled red onions, avocado, and cotija cheese. You only need 30 minutes to make these fresh and flavorful fish tacos, they are a weeknight favorite.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: fish, tacos

Servings:

Calories: 322kcal

Ingredients

For the fish:

1 1/2 lbs cod (or other white fish like tilapia or halibut)
Juice of 1 large lime, 2 tablespoons
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons avocado oil or olive oil

For the slaw:

1 1/2 cups thinly sliced red cabbage
1 1/2 cups thinly sliced green cabbage
1/2 cup shredded carrots
1 tablespoon apple cider vinegar
1 tablespoon honey or hot honey
Kosher salt and black pepper, to taste

For the lime crema:

1 cup sour cream or plain Greek yogurt
2 to 3 tablespoons fresh lime juice
1/4 cup finely chopped cilantro
Kosher salt and black pepper, to taste

For the tacos:

Corn or Flour tortillas
Avocado slices
Jalapeño slices
Pickled red onions
Cotija cheese
Lime wedges

Instructions

Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit while you prepare the other ingredients.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt and pepper. Set aside.
To make the slaw, combine the cabbage, carrots, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss well and set aside.
To make the lime crema, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
Sprinkle the seasoning mixture evenly on both sides of the fish, making sure it is well coated.
In a large cast iron skillet, heat the oil over medium-high heat. Add the fish to the hot pan and cook for 2 to 4 minutes. Flip and cook for an additional 2 to 4 minutes, or until fish is cooked through. The fish is done when it is opaque all the way through and breaks apart easily. Time will vary depending on how thick your fish is.
Transfer the cooked fish to a platter and use a fork to gently break it into large chunks.
To assemble the tacos, place a few pieces of fish in a warm tortilla. Top with a little cabbage slaw, lime crema, avocado, jalapeño slices, pickled red onions, and cotija cheese, or your favorite toppings. Serve lime wedges on the side and serve immediately.

Nutrition