Fish Tacos with Lime (Printable)

Golden fish strips paired with crunchy slaw, creamy sauce, and fresh lime for a bright coastal dish.

# What You'll Need:

→ Fish

01 - 1.1 pounds white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - Optional for breading: 1/2 cup all-purpose flour
09 - Optional for breading: 1 large egg
10 - Optional for breading: 1/2 cup panko breadcrumbs

→ Tortillas

11 - 8 small corn or flour tortillas

→ Slaw

12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - Juice of 1 lime
16 - 1 tablespoon olive oil
17 - Pinch of salt

→ Creamy Sauce

18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper, to taste

→ Garnishes

24 - Lime wedges
25 - Extra chopped cilantro

# Steps:

01 - In a large bowl, combine shredded cabbage, thinly sliced red onion, chopped cilantro, lime juice, olive oil, and salt. Toss well and set aside to marinate.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until smooth. Refrigerate until needed.
03 - Pat fish dry and cut into strips. Season evenly with cumin, paprika, garlic powder, salt, and black pepper. If breading, dredge fish in flour, dip in beaten egg, then coat with panko breadcrumbs.
04 - For pan-frying or breaded fish, heat olive oil in a skillet over medium-high heat. Cook fish strips 2 to 3 minutes per side until golden and cooked through. For grilling, brush fish with olive oil and grill 2 to 3 minutes per side over medium-high heat.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
06 - Place a portion of slaw on each tortilla, top with cooked fish, drizzle with creamy sauce, and finish with fresh cilantro and a squeeze of lime.

# Expert Tips:

01 -
  • The fish stays tender and crispy at the same time, which sounds impossible until you actually taste it.
  • Everything comes together in under 40 minutes, so it's perfect for weeknights when you want something that feels special but doesn't demand hours in the kitchen.
  • You can prep the slaw and sauce ahead, which means the actual cooking part is almost meditative.
02 -
  • Patting the fish completely dry is the difference between crispy and soggy—don't skip this step even when you're in a rush.
  • The slaw needs time to marinate; even 10 minutes makes the cabbage soften just enough to absorb flavor without losing its crunch.
03 -
  • If your fish is particularly thick, butterfly it into thinner pieces before cooking so it finishes evenly without drying out on the outside.
  • Make the creamy sauce the day before—the flavors deepen overnight and it becomes something almost luxurious.
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