Description
These easy and flavorful Fish Tacos feature tender white fish fillets seasoned with chili powder and cumin, pan-seared to perfection, and topped with a fresh lime crema and crunchy cabbage slaw. Ready in just 20 minutes, this vibrant dish is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Fish and Seasoning
- 1 lb white fish fillets (such as cod, tilapia, or halibut)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Juice of 1 lime
Toppings and Assembly
- 8 small flour or corn tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime (for crema)
- Salt, to taste (for crema)
Instructions
- Season the Fish: In a small bowl, combine chili powder, cumin, salt, and pepper. Rub this seasoning mixture evenly onto both sides of the fish fillets. Drizzle the juice of one lime over the fillets to add a bright, tangy flavor.
- Cook the Fish: Heat the olive oil in a skillet over medium heat. Carefully add the seasoned fish fillets and cook for about 3-4 minutes on each side, or until the fish flakes easily when tested with a fork. Once cooked, remove the fish from the skillet and gently flake it into bite-sized pieces using a fork.
- Prepare the Lime Crema: In a small bowl, whisk together the sour cream or Greek yogurt with the juice of one lime and a pinch of salt. This creamy sauce will add a refreshing contrast to the seasoned fish and crunchy slaw.
- Assemble the Tacos: Warm the tortillas to make them pliable. Divide the flaked fish evenly among the tortillas. Top each taco with shredded cabbage or slaw, a dollop of the lime crema, and a sprinkle of fresh chopped cilantro for brightness.
- Serve: Serve the tacos immediately with extra lime wedges on the side for an additional burst of citrus, perfect for squeezing over the assembled tacos.
Notes
- Use firm white fish like cod, tilapia, or halibut for best results.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Adjust chili powder and cumin levels to suit your spice preference.
- You can substitute sour cream with Greek yogurt for a lighter crema.
- To keep tacos warm, wrap them in foil or keep in a warm oven before serving.
- Optional toppings such as sliced avocado, diced tomatoes, or jalapeños can be added for extra flavor and texture.
