Description
These homemade fish tacos feature tender, seasoned white fish fillets cooked to perfection, topped with a fresh, tangy cabbage slaw and a creamy lime sauce, all wrapped in warm corn tortillas. This quick and flavorful recipe delivers a deliciously satisfying meal perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Fish
- 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
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
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, combine chili powder, cumin, paprika, salt, and pepper. Rub the spice mixture evenly over the fish fillets. Drizzle with olive oil and lime juice. Let the fish marinate for 10-15 minutes to absorb the flavors.
- Make the Slaw: In a large bowl, mix shredded cabbage, grated carrot, and thinly 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 well coated. Set aside to let flavors meld.
- Prepare the Sauce: In a small bowl, combine sour cream, mayonnaise, lime juice, hot sauce if using, salt, and pepper. Mix thoroughly until smooth and creamy. Set aside.
- Cook the Fish: Heat a non-stick skillet over medium heat. Cook the marinated fish fillets for 3-4 minutes per side until golden and cooked through. Remove from heat and use a fork to break the fillets into smaller, bite-sized pieces.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet for about 30 seconds on each side or warm them in the microwave for 30 seconds to make them pliable.
- Assemble the Tacos: Place several pieces of cooked fish on each tortilla. Top with a generous amount of slaw and drizzle with the prepared creamy sauce. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Serve: Enjoy the fish tacos immediately while warm, accompanied by extra lime wedges for squeezing.
Notes
- Use white fish varieties like cod, tilapia, or mahi-mahi for best texture and flavor.
- Marinating the fish early enhances flavor and tenderness.
- Adjust hot sauce quantity according to spice preference or omit for milder tacos.
- Slaw can be prepared in advance and refrigerated for up to a day.
- Warming tortillas before assembly prevents cracking and improves texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
