Description
This homemade fish tacos recipe features tender, lightly spiced white fish fillets cooked on the stovetop, topped with a fresh cabbage slaw and creamy lime sauce, all wrapped in warm corn tortillas. It’s a vibrant, quick, and flavorful dish perfect for a satisfying weeknight meal.
Ingredients
For the Fish
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lime juice
For the Slaw
- 2 cups shredded cabbage
- 1 small carrot, grated
- ½ red onion, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
For the Sauce
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper, to taste
To Serve
- 8 small corn tortillas
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Prepare the Fish: In a small bowl, combine chili powder, cumin, paprika, salt, and pepper. Rub this spice mixture evenly over the fish fillets. Drizzle with olive oil and lime juice, then let the fish marinate for 10-15 minutes to absorb the flavors.
- Make the Slaw: In a large bowl, mix together the shredded cabbage, grated carrot, and thinly sliced red onion. In a separate bowl, whisk apple cider vinegar, olive oil, honey, salt, and pepper. Pour this dressing over the vegetables and toss well until everything is evenly coated. Set aside for flavors to meld.
- Prepare the Sauce: In a small bowl, blend sour cream, mayonnaise, lime juice, hot sauce (if using), and salt and pepper. Stir until smooth and creamy. Set aside for serving.
- Cook the Fish: Heat a non-stick skillet over medium heat. Place the marinated fish fillets in the skillet, cooking each side for 3-4 minutes or until golden brown and cooked through. Once done, transfer to a plate and use a fork to break the fish into smaller, flaky pieces.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable and warm, ready for assembling the tacos.
- Assemble the Tacos: Place a few pieces of the cooked fish onto each warm tortilla. Top with a generous amount of slaw, then drizzle with the creamy sauce. Garnish with freshly chopped cilantro and serve with lime wedges for squeezing.
- Serve: Enjoy your homemade fish tacos immediately, accompanied by extra lime wedges for added zest.
Notes
- Choose firm white fish fillets like cod or mahi-mahi for best texture and flavor.
- Marinating the fish enhances its taste but do not marinate longer than 15 minutes to avoid fish becoming mushy.
- Customize the sauce by adjusting the amount of hot sauce based on your spice preference.
- For a gluten-free option, ensure your tortillas are certified gluten-free corn tortillas.
- To keep tacos warm while assembling, cover them with a clean kitchen towel.
