Description
These easy and flavorful fish tacos are made with crispy or grilled fish, fresh toppings, and a zesty lime sauce. Perfect for a quick weeknight dinner or a fun gathering, these tacos bring a taste of the coast to your table!
Ingredients
For the Fish
1 lb white fish (cod, tilapia, or mahi-mahi)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
For the Sauce
1/2 cup sour cream (or Greek yogurt)
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp hot sauce (optional)
1/2 tsp garlic powder
1/4 tsp salt
For the Toppings
2 cups shredded cabbage (green or purple)
1/4 cup chopped fresh cilantro
1/2 cup diced tomatoes
1/4 cup diced red onion
1 avocado, sliced
1 jalapeño, sliced (optional)
Lime wedges (for serving)
For the Tacos
8 small corn or flour tortillas
Instructions
Prepare the Fish
Pat the fish dry with paper towels.
In a small bowl, mix chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
Rub the seasoning on both sides of the fish and drizzle with lime juice.
Cook the Fish
Heat olive oil in a large skillet over medium heat.
Cook the fish for about 3-4 minutes per side, until flaky and cooked through.
Remove from heat and break into large chunks.
Make the Sauce
In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and salt.
Warm the Tortillas
Heat tortillas in a dry skillet for about 30 seconds per side or wrap in foil and warm in the oven at 300°F (150°C) for 10 minutes.
Assemble the Tacos
Place fish chunks onto tortillas.
Top with cabbage, tomatoes, onion, avocado, and jalapeños.
Drizzle with the sauce and sprinkle with cilantro.
Serve with lime wedges on the side.