Description
Delight in these best-ever fish tacos, featuring fresh fish, crispy cabbage, and zesty lime that embody the joy of coastal cooking.
Ingredients
- 1 lb fish (cod, tilapia, or salmon)
- Salt and pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp cumin
- 1 tbsp olive oil (for cooking)
- 2 cups shredded cabbage mix (coleslaw)
- ¼ cup cilantro, chopped
- 1 whole jalapeño pepper, chopped
- 2 tsp honey
- 2 tsp olive oil (for slaw)
- Juice of 1 lime
- Avocados and tomatoes for topping
- About 8 corn tortillas
Instructions
- Heat 1 tbsp of olive oil in a frying pan over medium-high heat.
- Season the fish with salt, pepper, garlic powder, onion powder, paprika, chili powder, and cumin on both sides.
- Place the seasoned fish in the hot frying pan. Cook until the fish flakes easily with a fork, around 3-4 minutes per side.
- Prepare the slaw by combining the shredded cabbage mix, chopped cilantro, diced jalapeño pepper, honey, 2 tsp olive oil, and lime juice in a mixing bowl. Mix thoroughly, adding salt and pepper to taste.
- Once the fish is cooked, remove it from the pan and let it rest for a minute before flaking it into bite-sized pieces.
- Warm the corn tortillas in a dry skillet or on a grill for about 30 seconds on each side.
- Assemble the tacos by placing some fish onto each tortilla, followed by a generous portion of the slaw. Top with avocado and tomato slices as desired.
Notes
Experiment with different toppings to elevate your tacos. Consider adding pickled onions or mango salsa for a twist.
