Description
These quick 30-minute Mexican Fish Tacos feature flaky white fish, a zesty lime crema, and crunchy cabbage for an easy and flavorful meal. Perfect for a weeknight dinner or a fun weekend gathering.
Ingredients
- 400g (14oz) white fish fillets (cod or tilapia), cut into strips
- 2 tbsp (30ml) lime juice
- 1 tsp (5g) lime zest
- 1 tsp (5g) chili powder
- 0.5 tsp (2.5g) smoked paprika
- 0.5 tsp (2.5g) ground cumin
- 0.25 tsp (1g) garlic powder
- 0.25 tsp (1g) onion powder
- 0.5 tsp (2g) sea salt
- 0.25 tsp (0.5g) black pepper
- 2 tbsp (30ml) vegetable oil
- 8 small corn tortillas (≈6cm diameter)
- 120g (4oz) Greek yogurt
- 2 tbsp (30ml) mayonnaise
- 1 tbsp (15ml) honey or agave syrup
- 1 tbsp (15ml) chopped cilantro
- 1 small jalapeño, minced
- 0.5 cup (60g) shredded red cabbage
- 0.5 cup (60g) shredded green cabbage
- 0.5 avocado, sliced
- 1 lime, cut into wedges
- 2 tbsp (10g) cilantro leaves
- 1 tbsp (15ml) olive oil
Instructions
- Marinate Fish: Combine lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Coat fish strips and marinate for 10 minutes.
- Make Lime Crema: Whisk together yogurt, mayonnaise, lime juice, zest, honey, cilantro, and jalapeño until smooth. Chill.
- Warm Tortillas: Heat tortillas in a dry skillet for 30 seconds per side until pliable. Keep warm.
- Sear Fish: Sear fish in vegetable oil for 2-3 minutes per side until opaque and charred.
- Assemble Tacos: Fill tortillas with fish, cabbage, avocado, and crema. Garnish with cilantro and lime.
Notes
For best results, use good-quality corn tortillas and adjust the jalapeño to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mexican
- Method: Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg