Description
These flavorful fish tacos are a perfect balance of fresh, spicy, and tangy flavors. Tender white fish is marinated in a zesty mixture, grilled to perfection, and served in warm tortillas with a crunchy slaw and optional toppings.
Ingredients
Scale
Fish:
- 1 1/2 pounds white fish fillets (such as cod, tilapia, or halibut)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- 8 small corn or flour tortillas
Slaw:
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- salt and pepper to taste
Optional Toppings:
- diced avocado
- chopped cilantro
- pico de gallo
- sour cream
- lime wedges
Instructions
- Marinate the fish: In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Add the fish and toss to coat evenly. Let marinate for 15–20 minutes.
- Make the slaw: Combine shredded cabbage, mayonnaise, lime juice, honey, salt, and pepper in a bowl. Chill until ready to use.
- Cook the fish: Preheat a grill, skillet, or oven to medium-high heat. Cook the fish for 3–4 minutes per side (or 10–12 minutes in the oven at 400°F) until cooked through and flaky. Remove from heat and break into bite-sized pieces.
- Assemble the tacos: Warm the tortillas, then fill each with fish, slaw, and desired toppings. Serve with lime wedges.
Notes
- For a spicier taco, add hot sauce or sliced jalapeños.
- Fish can also be breaded and fried for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
