Description
Delightful Mexican Fish Tacos with a zesty lime cream sauce, fresh cabbage, and creamy avocado, perfect for any occasion.
Ingredients
Scale
- 1 pound cod or tilapia fillets
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1 ripe avocado, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 cup sour cream
- 1/4 cup mayonnaise
Instructions
- Prepare the spice mixture: In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Season the fish: Pat the fish fillets dry with a paper towel. Rub them evenly with vegetable oil, then sprinkle the spice mixture on both sides of the fillets.
- Cook the fish: Heat a large skillet over medium heat. Once hot, place the seasoned fish in the skillet. Cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork. Once done, remove from heat and gently flake the fish into bite-sized pieces.
- Warm the tortillas: In a separate dry skillet, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.
- Make the zesty lime crema: In a mixing bowl, combine sour cream, mayonnaise, lime juice, and lime zest. Whisk until smooth and well combined.
- Assemble the tacos: On each tortilla, layer shredded cabbage, flaked fish, avocado slices, and chopped cilantro. Drizzle generously with the zesty lime crema.
Notes
Make-Ahead Tips: Prepare the spice mix and zesty lime crema a day in advance. Customize by adding sliced radishes or feta cheese.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 60mg