Description
These Bronzed Fish Tacos feature perfectly seared white fish fillets coated with a flavorful blend of spices, served on warm corn tortillas with a crisp cabbage slaw and a tangy lime crema. This quick and easy recipe yields a delicious, light meal that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Fish and Seasoning
- 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
Tortillas
- 8 small corn tortillas
Slaw
- 1 cup shredded cabbage
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
Crema
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon hot sauce (optional)
Instructions
- Prepare the spice rub: In a small bowl, mix together paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over the fish fillets to coat thoroughly.
- Cook the fish: Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the fish fillets and cook for 3-4 minutes per side until the fish develops a golden crust and is cooked through. Remove from heat and set aside.
- Make the slaw: In a medium bowl, combine shredded cabbage, diced red onion, chopped cilantro, and lime juice. Toss gently until all ingredients are well mixed and slightly marinated.
- Prepare the crema: In a small bowl, stir together sour cream, mayonnaise, lime juice, and hot sauce if using. Adjust seasoning to taste for a balanced tangy and mildly spicy flavor.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat, cooking each side for about 30 seconds until warm and pliable, ready for assembly.
- Assemble the tacos: Place a few pieces of bronzed fish onto each warm tortilla. Top generously with slaw, then drizzle with the lime crema for creaminess and flavor contrast.
- Serve: Serve the tacos immediately with lime wedges and extra hot sauce on the side for added zest as desired.
Notes
- Use firm white fish fillets for best results; mahi-mahi, tilapia, or cod work well.
- Adjust the seasoning in the spice rub according to your heat preference.
- For a lighter crema, substitute Greek yogurt for sour cream and mayonnaise.
- Warm tortillas can also be wrapped in foil and heated in the oven if preferred.
- These tacos are best enjoyed fresh but leftovers can be stored separately and reheated.
