Fish Tacos with Creamy Slaw
Ingredients
- 1½ lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 2 cups green cabbage, thinly shredded
- ½ cup purple cabbage, shredded
- ¼ cup sour cream
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
- 8 small flour or corn tortillas
- 1 avocado, sliced
- 1 jalapeño, thinly sliced (optional)
- Lime wedges for serving
- Hot sauce (optional)
Instructions
- Combine shredded green and purple cabbage in a medium bowl. Whisk together sour cream, mayo, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour over cabbage, toss well, fold in cilantro, and refrigerate while you prepare the fish.
- Pat fish fillets completely dry with paper towels. Mix cumin, smoked paprika, garlic powder, salt, and pepper together and rub evenly over both sides of the fillets.
- Heat a skillet over medium-high heat and add olive oil. Once shimmering, lay fish fillets in carefully without crowding. Cook 3 to 4 minutes per side until golden and the fish releases easily from the pan.
- Squeeze lime juice over the cooked fish in the pan. Let it sizzle briefly, then transfer to a plate and break into rough chunks with a fork.
- Warm tortillas over a gas flame or in a dry skillet for about 20 seconds per side until soft and pliable.
- Build tacos with a spoonful of creamy slaw, chunks of fish, avocado slices, jalapeño if using, and a squeeze of fresh lime. Serve immediately.
Notes
Always pat your fish fillets completely dry before seasoning — this is the single most important step for getting a golden sear instead of a steamed, pale fillet.