Description

Fish Tacos are a light and flavorful dish featuring tender, seasoned white fish served in warm tortillas and topped with crunchy slaw, creamy sauce, and fresh toppings. Inspired by Baja California cuisine, they offer a perfect balance of textures and bold coastal flavor.

Ingredients

1 lb white fish fillets (cod, tilapia, or mahi-mahi)
2 tablespoons olive oil
2 tablespoons lime juice (plus more for serving)
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
8 corn or flour tortillas
2 cups shredded cabbage or slaw mix
1/4 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
2 tablespoons chopped cilantro
Optional toppings: sliced avocado, pico de gallo, sliced radishes, mango salsa, jalapeños, hot sauce

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Instructions

In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper.
Coat the fish in the marinade and let sit for 15–30 minutes.
Preheat a skillet or grill over medium heat. Cook fish for 3–4 minutes per side, or until cooked through and flaky. Remove and gently break into chunks.
Warm tortillas in a dry skillet or microwave until soft.
In a small bowl, mix sour cream or Greek yogurt, mayonnaise, lime juice, and chopped cilantro to make the crema.
Assemble tacos: place fish on each tortilla, top with cabbage slaw, drizzle with crema, and add desired toppings.
Serve immediately with lime wedges on the side.

Notes

Use fresh or thawed fish, and pat it dry before marinating.Bake the fish at 400°F (200°C) for 10–12 minutes if preferred over pan-frying.Marinating enhances flavor, but the recipe also works with just seasoning if short on time.To make the dish spicier, add jalapeños or hot sauce to the crema or slaw.Store leftover components separately and assemble tacos fresh to maintain texture.

Nutrition

Serving Size: 2 tacos
Calories: 320
Sugar: 3g
Sodium: 380mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg