Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
For the Zesty Lime Crema:
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- Juice and zest of 1 lime
- 1 tsp honey
- Salt to taste
Instructions
- Combine flour, smoked paprika, chili powder, garlic powder, salt, and pepper in a bowl. Mix well.
- Pat fish pieces dry and coat in the seasoned flour, shaking off excess.
- Heat olive oil in a skillet over medium heat. Cook fish 3–4 minutes per side until golden and flaky. Transfer to paper towels.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, honey, and salt until smooth. Adjust seasoning if needed.
- Warm tortillas on a dry skillet for 30 seconds per side. Keep warm.
- Assemble tacos: layer cabbage, tomatoes, fish, drizzle with lime crema, and sprinkle with cilantro.
- Optional toppings: avocado slices, pickled onions, or crumbled cheese.
- Serve immediately with lime wedges.
Notes
Fish can be substituted with shrimp or another preferred seafood.
The recipe is easily adjustable for spice levels and toppings.
For a dairy-free version, replace sour cream and mayonnaise with plant-based alternatives.
- Prep Time: 15
- Cook Time: 20