Description
Delight in the vibrant flavors of fish tacos featuring crispy fish, a crunchy cabbage slaw, and zesty sauce – perfect for any gathering!
Ingredients
- 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 head green cabbage, thinly shredded
- 1/4 head purple cabbage, thinly shredded
- 1 large carrot, shredded
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey or agave nectar
- 1/2 tsp Dijon mustard
- 12 corn or flour tortillas, warmed
Instructions
- In a medium bowl, mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Toss fish pieces into the spice mixture, ensuring they are evenly coated.
- Squeeze lime juice over the fish, cover, and let marinate for 15-30 minutes in the refrigerator.
- Preheat a large skillet over medium-high heat and add a little olive oil.
- Cook the fish in batches, laying them out in a single layer. Cook for 2-3 minutes per side until the fish flakes easily.
- Remove the cooked fish from the skillet temporarily.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the fish on the sheet in a single layer and bake for 10-12 minutes.
- For the cabbage slaw, combine shredded green cabbage, purple cabbage, carrot, and chopped cilantro in a large bowl.
- In a small bowl, whisk together mayonnaise, 2 tbsp lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for at least 15 minutes.
- Warm the tortillas.
- To assemble, place a few pieces of cooked fish in the center of a warmed tortilla. Top with cabbage slaw and any optional toppings desired. Fold the tortilla in half to create a taco. Repeat for the remaining tortillas, fish, and slaw.
Notes
Fresh fish is key for the best flavor. Marinate the fish to allow flavors to develop.