Description
Delicious fish tacos featuring tender fish, crunchy cabbage slaw, and zesty lime crema, perfect for a summer meal.
Ingredients
- 1 lb firm white fish (like cod or tilapia), cut into strips
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple, or a mix)
- 1/4 cup finely chopped cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for cooking
- Optional toppings: sliced avocado, tomato, or extra cilantro
Instructions
- Pat the fish dry and coat with chili powder, smoked paprika, salt, and pepper.
- Heat a skillet over medium-high heat and add olive oil.
- Cook the fish strips for 2-3 minutes on each side until golden brown.
- Warm the tortillas in a dry skillet for 30 seconds per side.
- Assemble the tacos with cabbage slaw, fish strips, and drizzle the lime crema on top.
- Add optional toppings as desired and serve immediately.
Notes
Ensure the skillet is hot before adding fish for better texture. Leftovers can be stored separately for up to three days.
