Ingredients
For the Fish:
1 1/2 lbs white fish fillets (tilapia, cod, mahi-mahi, or haddock)
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
For the Slaw:
2 cups shredded cabbage
1 cup shredded carrots
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
Lime Sauce:
1/2 cup sour cream or Greek yogurt
2 tablespoons mayo
1 tablespoon lime juice
1 teaspoon honey
Pinch of salt
For Serving:
8 small corn or flour tortillas
Fresh cilantro
Lime wedges
Sliced avocado (optional)
Instructions
Pat fish dry with paper towels. Mix all seasonings in a bowl. Rub fish with olive oil, then coat evenly with spice mixture.
2. Cook the FishHeat a skillet over medium-high heat. Cook fish for 3–4 minutes per side until blackened and flaky. Remove and rest for 2 minutes, then break into chunks.
3. Make the SlawCombine cabbage, carrots, lime juice, olive oil, salt, and pepper in a bowl. Toss well.
4. Make the SauceWhisk sour cream, mayo, lime juice, honey, and salt until smooth.
5. Assemble TacosWarm tortillas. Fill each with fish, slaw, drizzle with lime sauce, and top with cilantro and avocado if desired.
Notes
Cooking Tips
- Use cast iron for the best blackened crust.
- Don’t overcrowd the pan—cook in batches if needed.
- Warm tortillas in a dry skillet for better flavor and flexibility.
- Pat fish dry first so seasoning sticks well.
Variations
Spicy Version
Add extra cayenne or hot sauce to the sauce.
Tropical Twist
Top with pineapple salsa or mango chunks.
Low Carb
Serve in lettuce wraps instead of tortillas.
Grilled Option
Cook fish on the grill instead of skillet for smoky flavor
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sodium: 620mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g