Writer and expert3 years ago

These fish tacos are so good they'll fool you into thinking you're at a restaurant by the coast. Flaky chili-lime seasoned fish, crunchy cilantro-cabbage slaw, and a light adobo crema make an irresistible combination.

This recipe requires about 15 minutes preparation time, 10 minutes cooking time and serve 4.

Fish

4 pieces tilapia or another firm white fish about 4 ounces each
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 tablespoon olive or avocado oil
juice of 1/2 lime

Crema

1/3 cup sour cream or Greek yogurt
juice of 1/2 lime
1-2 teaspoons adobo sauce optional, see note
1-2 teaspoons water just enough to thin the sauce as desired
1/4 teaspoon kosher salt

Slaw

2 cups shredded cabbage red, white, or a mixture
1/4 cup shredded carrots
1/4 cup chopped cilantro
1 tablespoon olive or avocado oil
juice of 1 lime
1/4 teaspoon kosher salt

Serving

tortillas charred or warmed
lime wedges

Instructions

Season the fish on both sides with cumin, chili powder, and salt; set aside.
Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4-5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.
Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.

Nutrition

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.