Fish Tacos! January 9, 2024
Fish tacos so delicious, you can imagine yourself in a beachside restaurant. Flaky chili-lime seasoned fish, crunchy cilantro-cabbage slaw, and a light adobo crema make an irresistible combination. Check out the original recipe here!
Ingredients:
Fish
- 4 pieces firm white fish, about 120g each
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive or avocado oil
- juice of 1/2 lime
Crema
- 1/3 cup sour cream or Greek yogurt
- juice of 1/2 lime
- 1-2 teaspoons adobo sauce, optional, see note
- 1-2 teaspoons water, just enough to thin the sauce as desired
- 1/4 teaspoon kosher salt
Slaw
- 2 cups shredded cabbage, red, white, or a mixture
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- 1 tablespoon olive or avocado oil
- juice of 1 lime
- 1/4 teaspoon kosher salt
Serving
- tortillas, charred or warmed
- lime wedges
Instructions:
- Season the fish on both sides with cumin, chili powder, and salt; set aside.
- Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
- Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4-5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.
- Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.
