Description
These Bronzed Fish Tacos are a quick and flavorful meal featuring perfectly spiced and pan-seared white fish fillets topped with a fresh cabbage slaw and a tangy crema. Ready in just 20 minutes, they are ideal for a light and satisfying dinner or lunch, combining vibrant textures and zesty flavors in every bite.
Ingredients
Scale
For the Fish
- 4 white fish fillets (such as tilapia, cod, or mahi-mahi)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Slaw
- 1 cup shredded cabbage
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
For the Crema
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon hot sauce (optional)
Additional
- 8 small corn tortillas
- Lime wedges, for serving
- Extra hot sauce, optional
Instructions
- Prepare the Spice Rub: In a small bowl, combine paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix thoroughly to create an even spice blend. Rub this mixture evenly over all sides of the fish fillets to ensure each piece is well-seasoned.
- Cook the Fish: Heat olive oil in a large skillet over medium-high heat until hot. Place the seasoned fish fillets in the skillet and cook for 3-4 minutes per side until the exterior is golden brown and the fish is cooked through and flakes easily. Remove the fillets from the skillet and keep warm.
- Make the Slaw: In a medium bowl, combine the shredded cabbage, diced red onion, chopped cilantro, and lime juice. Toss well to evenly coat the slaw with the lime juice, enhancing its fresh and zesty flavor.
- Prepare the Crema: In a small bowl, mix together sour cream, mayonnaise, lime juice, and hot sauce if using. Stir until smooth and adjust seasoning to taste, balancing the tanginess and heat according to preference.
- Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds per side until pliable and slightly toasted. This step helps bring out their flavor and makes them easier to fold without cracking.
- Assemble the Tacos: On each warmed tortilla, place several pieces of the bronzed fish. Top generously with the prepared cabbage slaw, then drizzle with the creamy lime and hot sauce crema.
- Serve: Serve the assembled fish tacos immediately with lime wedges and extra hot sauce on the side for those who like an extra kick of flavor.
Notes
- Use fresh fish fillets for best flavor and texture. Firm white fish like tilapia, cod, or mahi-mahi work well.
- The spice rub can be adjusted to your preferred heat level by increasing or decreasing chili powder.
- For a lighter crema, substitute Greek yogurt for sour cream.
- Warm tortillas just before assembly to keep them soft and prevent cracking when folded.
- If desired, add avocado slices or pickled jalapeños for extra richness and tang.
- This recipe is best enjoyed fresh but leftovers can be refrigerated separately and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
