Description
Delicious fish tacos featuring tender fish fillets marinated in zesty lime and aromatic spices, topped with crunchy cabbage and fresh salsa for a delightful culinary experience.
Ingredients
- 1 lb (450 g) white fish fillets (cod or tilapia; substitute mahi-mahi for firmness)
- 2 Tbsp fresh lime juice (about 1 lime)
- 1 Tbsp olive oil (extra-virgin for flavor)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder (or 1 clove fresh, minced)
- Salt and pepper (to taste)
- 8 small corn or flour tortillas (6-inches)
- 1 cup shredded red cabbage
- 1/2 cup pico de gallo or fresh salsa
- 1/4 cup chopped cilantro (plus extra for garnish)
Instructions
- In a shallow bowl, whisk together lime juice, olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
- Add fish fillets to the marinade, turning to coat.
- Let the fish sit for 10 minutes (or up to 30 minutes if time permits).
- Over medium-high heat, warm your cast-iron skillet or grill pan until hot.
- Place the marinated fillets in the pan and avoid crowding them.
- Cook for 3–4 minutes on each side until the fish turns opaque and flakes easily.
- Wrap the cooked fish in foil to keep warm.
- Prepare the Cilantro-Lime Sauce by whisking Greek yogurt, mayonnaise, lime juice, and salt in a bowl. Adjust consistency with water if too thick.
- Assemble the tacos by laying a tortilla flat, spreading 1 tablespoon of the sauce, and adding the flaked fish, cabbage, pico de gallo, and a sprinkle of cilantro.
- Serve immediately for the best taste.
Notes
For added flavor, consider adjusting the chili powder according to your heat preference. Serve with lime wedges for an extra citrusy kick.
