Description
Delightful fish tacos made with flaky fish, vibrant toppings, and creamy sauce, bringing beach flavors to your table.
Ingredients
- 1 lb (450 g) white fish fillets (cod or tilapia; substitute mahi-mahi for firmness)
- 2 Tbsp fresh lime juice (about 1 lime)
- 1 Tbsp olive oil (extra-virgin for flavor)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder (or 1 clove fresh, minced)
- Salt and pepper (to taste)
- 8 small corn or flour tortillas (6-inches)
- 1 cup shredded red cabbage
- 1/2 cup pico de gallo or fresh salsa
- 1/4 cup chopped cilantro (plus extra for garnish)
- Cilantro-Lime Sauce (Greek yogurt, mayonnaise, lime juice, and salt)
Instructions
- In a shallow bowl, whisk together lime juice, olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
- Add the fish fillets to the marinade, turning to coat them thoroughly.
- Let the fish sit for 10 minutes, or up to 30 for a deeper flavor infusion.
- Over medium-high heat, warm your cast-iron skillet or grill pan.
- Place the marinated fillets in the pan, cooking for 3–4 minutes on each side until they become opaque and flaky.
- Keep the cooked fish warm by wrapping it in foil.
- Prepare the Cilantro-Lime Sauce by whisking Greek yogurt, mayonnaise, lime juice, and salt together in a bowl.
- To assemble, lay a tortilla flat, spread 1 tablespoon of the sauce, and add flaked fish, cabbage, pico de gallo, and cilantro.
- Serve immediately and enjoy!
Notes
Marinate longer for deeper flavors but don’t exceed 30 minutes. Warm tortillas for better flexibility.