Description
These delicious Fish Tacos offer a fresh and flavorful meal in just 20 minutes. Featuring flaky white fish seasoned with chili and cumin, pan-seared to perfection, and served on warm tortillas topped with crunchy cabbage, tangy lime crema, and fresh cilantro. 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
Tacos and Toppings
- 8 small flour or corn tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup chopped fresh cilantro
Lime Crema
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Salt, to taste
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 fillets with fresh lime juice to add brightness and tenderize the fish.
- Cook the Fish: Heat olive oil in a skillet over medium heat. Place the seasoned fish fillets into the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the cooked fish from the skillet and use a fork to flake it into bite-sized pieces.
- Prepare the Lime Crema: In a small bowl, whisk together sour cream or Greek yogurt with the juice of one lime and a pinch of salt until smooth and creamy. This will add a cooling, tangy layer of flavor to the tacos.
- Assemble the Tacos: Warm the tortillas either in a dry skillet or microwave until pliable. Divide the flaked fish evenly among the tortillas. Top with shredded cabbage, a spoonful of the lime crema, and sprinkle with fresh cilantro for a burst of herbaceous freshness.
- Serve: Serve the fish tacos immediately, accompanied by extra lime wedges on the side for additional zest if desired.
Notes
- For a gluten-free option, use corn tortillas.
- Adjust the chili powder and cumin quantities to your spice preference.
- Fresh fish works best, but thawed frozen fillets will also produce great results.
- To keep the fish moist, avoid overcooking; it should flake easily but remain tender.
- Leftover fish can be refrigerated for up to 2 days and used in salads or wraps.
