Ingredients
Scale
- 1 lb firm white fish (like cod or tilapia), cut into strips
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple, or a mix)
- 1/4 cup finely chopped cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for cooking
- Optional toppings: sliced avocado, tomato, or extra cilantro
Instructions
- Shred the cabbage and place it in a medium bowl. Add chopped cilantro, a pinch of salt, and a squeeze of one lime. Toss to combine and set aside.
- Make the lime crema by whisking together mayonnaise, sour cream, juice of one lime, salt, and pepper in a small bowl. Refrigerate until ready to serve.
- Pat the fish dry and coat each strip with chili powder, smoked paprika, salt, and pepper. Ensure all pieces are evenly seasoned.
- Heat a skillet over medium-high heat with a drizzle of olive oil. Cook fish strips for 2–3 minutes per side until golden and cooked through. Remove from heat.
- Warm the tortillas in a dry skillet for 30 seconds per side or in a foil-wrapped oven for a few minutes.
- Assemble the tacos: Place cabbage slaw on each tortilla, add fish strips, drizzle with lime crema, and top with optional ingredients like avocado or extra cilantro.
- Serve immediately while tortillas are warm and fish is fresh.
Notes
Slaw can be prepped ahead of time but toss with lime juice just before serving.
Lime crema can be made a day in advance and stored in the fridge.
For extra flavor, lightly char tortillas over an open flame or skillet edges.
- Prep Time: 15
- Cook Time: 12