Fish Tacos
Bright and fresh fish tacos made with tender fish, crunchy slaw, and a creamy sauce, perfect for quick weeknight meals or casual gatherings.
Ingredients
For the Base
- 8 pieces Tortillas Corn or flour tortillas, corn gives a more traditional flavor.
- 1 pound Fresh fish (like tilapia or cod) Can substitute with haddock, pollock, or mahi-mahi.
- to taste Salt and pepper For seasoning.
For the Slaw
- 2 cups Cabbage, shredded Green or purple cabbage can be used.
- 1 cup Carrots, grated Freshly grated or pre-shredded.
- 2 tablespoons Lime juice Fresh lime for the brightest flavor.
- 1/4 cup Cilantro, chopped Can substitute with parsley for less intense flavor.
- to taste Salt and pepper For seasoning the slaw.
For the Sauce
- 1/2 cup Creamy sauce (like sour cream or yogurt sauce) Low-fat yogurt can be used for a lighter option.
To Serve (Optional)
- 1 medium Avocado Optional, adds creaminess.
- 1/2 cup Salsa Optional, for added flavor.
Instructions
Preparation
- In a bowl, mix shredded cabbage, grated carrots, lime juice, and chopped cilantro. Season with salt and pepper to taste and toss well. Let it sit while you cook the fish.
Cooking the Fish
- Heat a skillet over medium heat. Season fish with salt and pepper. Add a small amount of oil and cook until fish is done, about 3–4 minutes per side.
Warming Tortillas
- Warm the tortillas in another skillet over medium heat for 20–30 seconds per side until flexible.
Assembling Tacos
- On each tortilla, place pieces of cooked fish, add a spoonful of slaw, drizzle with creamy sauce, and top with optional avocado or salsa. Fold and serve immediately.
Serving
- Serve hot with lime wedges and extra cilantro on the side.
Notes
Make slaw ahead for extra convenience. Store leftovers separately, assembled tacos do not reheat well.