- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 1 tsp
- 1 tsp
- ½ tsp
- ¾ tsp
- 2 tbsp
- 120 g
- 2 tbsp
- 200 g
- 15 g
Process
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Pat the white fish fillets completely dry with paper towels, then cut into 8 equal strips. In a small bowl, mix ground cumin, smoked paprika, garlic powder, and fine salt. Sprinkle this spice mix evenly over all sides of the fish.
Make the lime crema: in a medium bowl, whisk sour cream, mayonnaise, the zest of 1 lime, and the juice of 1 lime until smooth. Season with a pinch of salt if needed, cover, and refrigerate until serving.
In a large bowl, toss the shredded green cabbage and sliced red onion with the juice of the remaining lime and a pinch of salt. Let it sit while you cook the fish so the cabbage softens slightly.
Heat 1 tbsp neutral oil in a large non-stick skillet over medium-high heat until shimmering. Carefully lay half the fish strips in the pan and cook without moving for 2 to 3 minutes, until the underside is golden and releases easily.
Flip the fish strips with a thin spatula and cook for 1 to 2 minutes more, until the fish is opaque and flakes easily with a fork. Transfer to a plate. Add the remaining 1 tbsp neutral oil to the pan and repeat with the second batch of fish.
Wipe the skillet clean, place over medium heat, and warm the corn tortillas one at a time for about 20 seconds per side, until pliable and lightly toasted. Stack them in a clean kitchen towel to keep warm.
To assemble, spread a spoonful of lime crema down the center of each warm tortilla. Add a small handful of the cabbage and red onion mixture, then top with 1 to 2 pieces of fish. Finish with fresh cilantro leaves, and jalapeno slices or avocado slices if using. Serve immediately with any remaining lime wedges.
Kitchen notes
Kitchen notes
- The most common mistake is wet fish: if the fillets are not patted completely dry, they will steam instead of sear and fall apart. Dry them thoroughly and do not crowd the pan.
- The fish is done when it turns opaque all the way through and flakes with gentle pressure from a fork. It should register 63°C in the thickest part if you use a thermometer; overcooking makes it dry and rubbery.
- Warm the tortillas just before serving. Cold corn tortillas crack when folded, and a dry skillet (no oil) gives the best char and pliability.
- For a crisper cabbage slaw, toss it with the lime juice no more than 15 minutes before serving so it stays crunchy.
Substitutions
- sour cream→plain Greek yogurt for a lighter crema
- mayonnaise→additional sour cream or Greek yogurt
- corn tortillas→flour tortillas if corn is unavailable
- white fish fillets→any firm white fish such as cod, tilapia, halibut, or mahi-mahi
- jalapeno→a pinch of chili flakes or omit for mild heat
Storage & reheating
Store leftover cooked fish, cabbage slaw, and lime crema separately in airtight containers in the refrigerator. The fish keeps for up to 2 days, the slaw for up to 2 days (drain any liquid before using), and the crema for up to 4 days. To reheat the fish, place it in a skillet over medium-low heat for 2 to 3 minutes per side, or microwave covered at 50 percent power for 30 to 45 seconds until just warm; avoid overheating or it will dry out. Assemble tacos fresh with warm tortillas.
Gallery
FAQ
The questions we get asked most
Why did my fish fall apart in the pan?
The fish was likely too wet or the pan was not hot enough. Pat the fillets completely dry, use a non-stick or well-seasoned skillet over medium-high heat, and let the fish cook undisturbed for 2 to 3 minutes before flipping. Only flip once, using a thin spatula.
Can I use frozen fish for these tacos?
Yes, but thaw it completely overnight in the refrigerator and drain it well. Pat the thawed fillets very dry with paper towels before seasoning, because frozen fish releases extra water that can make the pan steam instead of sear.
How do I know when the fish is cooked through?
The fish is done when it is opaque all the way through and flakes easily with a fork. If you have an instant-read thermometer, the thickest part should reach 63°C. Cooked fish should look white and moist, not translucent in the center.
Can I make the lime crema ahead of time?
Yes. Whisk the sour cream, mayonnaise, lime zest, and lime juice together, then cover and refrigerate for up to 4 days. Stir well before using, as it may thicken slightly in the fridge. Add a squeeze of fresh lime if the flavor needs brightening.
What is the best fish for fish tacos?
Firm white fish works best: cod, tilapia, halibut, mahi-mahi, or snapper. Avoid delicate fish like sole or flounder, which tear easily. The fillets should be about 2 cm thick so they cook quickly without drying out.
Can I grill or bake the fish instead of pan-searing?
Yes. To bake, arrange the seasoned fish on a lined baking sheet and cook at 200°C for 8 to 12 minutes, until opaque and flaky. To grill, oil the grates well and cook over medium-high heat for 3 to 4 minutes per side; a grill basket helps prevent the fish from breaking apart.
How do I keep the tortillas from cracking when I fold them?
Warm them in a dry skillet over medium heat for about 20 seconds per side, or wrap the stack in a damp paper towel and microwave for 30 to 45 seconds. Keep them wrapped in a clean towel until serving so they stay soft and pliable.
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