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Fish Tacos

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 12 small white corn tortillas
  • 1½ lb flaky white fish fillet
  • 1 tbsp vegetable oil

Fish marinade

  • 3 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 lime, juiced

Taco Coleslaw

  • 2 cups purple cabbage, shredded
  • ¼ cup mayonnaise
  • 1 lime, juiced
  • ½ tsp garlic powder
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp Sriracha sauce
  • 1 tbsp honey

Taco Toppings

  • 1 avocado (diced)
  • 1 cup cheese (grated)
  • ½ cup sour cream
  • 1 lime, cut in wedges

Instructions

  • Marinate Fish:
    - In a shallow bowl, whisk olive oil, cumin, cayenne pepper, chili powder, smoked paprika, lime juice, salt and black pepper.
    - Add fish, coat well, marinate for at least 15 minutes in the fridge (even better if marinated for a couple hours if you have the time).
  • Prepare Coleslaw: In a medium bowl, combine cabbage, mayo, lime juice, garlic powder, cilantro, Sriracha sauce, and honey.
  • Cook Fish: In a large skillet, heat vegetable oil. Remove fish from marinade, add fish to skillet, cook until opaque and cooked through, 3-5 minutes per side. Let rest for 5 minutes before flaking with a fork.
  • Tortillas: Quickly warm up the corn tortillas in a clean skillet over medium-high heat.
  • Assemble: Start with the fish, add coleslaw and avocado. Finish off with the cheese and sour cream. Squeeze a fresh lime wedge on top.