Description
These Homemade Fish Tacos are a quick and flavorful meal, with crispy fish fillets topped with a tangy slaw and a zesty sauce. Perfect for a light dinner or a weekend feast! Enjoy the fresh flavors of the sea with every bite.
Ingredients
Scale
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lime juice
For the Slaw:
- 2 cups shredded cabbage
- 1 small carrot, grated
- ½ red onion, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
For the Sauce:
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper, to taste
For Assembling:
- 8 small corn tortillas
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Prepare the Fish: In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub this spice mixture evenly over the fish fillets. Drizzle with olive oil and lime juice, and let sit for 10-15 minutes.
- Make the Slaw: In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper. Pour over the slaw and toss until evenly coated. Set aside.
- Prepare the Sauce: In a small bowl, mix sour cream, mayonnaise, lime juice, hot sauce (optional), and salt and pepper. Stir until smooth. Set aside.
- Cook the Fish: Heat a non-stick skillet over medium heat. Cook the fish fillets for about 3-4 minutes per side, or until golden and cooked through. Once cooked, break the fish into smaller pieces using a fork.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet or microwave for about 30 seconds to soften them.
- Assemble the Tacos: Place a few pieces of the cooked fish onto each tortilla. Top with the slaw and drizzle with the creamy sauce. Garnish with fresh cilantro and lime wedges.
- Serve: Serve immediately with extra lime wedges on the side.
Notes
- For a healthier version, you can grill the fish instead of pan-frying it.
- Feel free to customize the slaw by adding diced avocado or jalapeños for extra flavor.
- These tacos pair perfectly with a side of Mexican rice or black beans.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg