28 minutes
These fish tacos are a delightful mix of flavors and textures, perfect for a quick and satisfying meal.
cups
Garlic Clove, grated or minced
each
Lime, zested and juiced
each
teaspoons
Red Cabbage, thinly sliced
cups
Scallions, thinly sliced
cups
Jalapenos, seeded and minced
each
tablespoons
to taste
teaspoons
teaspoons
White Fish, skinless, such as hake or flounder
0 oz
Corn Tortillas, for serving
each
Avocado, optional, for serving
slices
for garnish
1. Prepare Lime Garlic Sauce
Mix the sour cream or Greek yogurt with the grated or minced garlic and the zest of one lime in a small bowl. Set this aside as it will provide a fresh and tangy topping for the tacos.
2. Make Cabbage Slaw
Combine the thinly sliced red cabbage, scallions, and minced jalapeños in a large bowl. Squeeze in the juice from the limes, and drizzle with olive oil. Season with salt and pepper, then toss everything together thoroughly.
3. Broil the Fish
Position an oven rack near the top of your oven and preheat your broiler. Season the skinless white fish with ground cumin, chili powder, and salt on both sides. Place the fish on a baking sheet, and broil in the oven for about 6 to 8 minutes, flipping halfway through. The fish is done when it flakes easily with a fork.
4. Assemble the Tacos
Warm the corn tortillas on a burner or in a skillet until they're pliable. Fill each tortilla with a portion of the broiled fish, a generous helping of the cabbage slaw, and, if desired, slices of avocado. Drizzle with the lime garlic sauce and a sprinkle of fresh cilantro leaves to finish.
Opt for varieties like cod, halibut, or mahi-mahi. These fish are firm and can hold up well during cooking. Freshness is key to ensuring a clean, ocean-like flavor that complements the vibrant slaw.
Always warm your corn tortillas. This can be done by briefly cooking them on a dry skillet or directly over a gas flame. It not only makes them pliable but also brings out their natural corn sweetness.
If pan-searing, ensure your pan is hot enough, so the fish develops a nice crust. For those who prefer grilling, make sure to oil the grates to prevent sticking.
Start with a base of slaw in the taco, then layer on pieces of fish. This method ensures that every bite has a perfect balance of flavor and texture.
Pat the fish dry with paper towels before seasoning. Removing excess moisture allows for a better sear, enhancing texture. Use a well-balanced seasoning—salt, pepper, and perhaps a touch of smoked paprika or cumin for depth.
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