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Fish tacos are a popular dish that combines fresh, flavorful fish with crunchy cabbage slaw and a tangy lime crema. This dish is perfect for a quick weeknight dinner or a casual weekend gathering. The combination of textures and flavors makes it a favorite among seafood lovers.
Ingredients
- 1 pound white fish fillets (cod, tilapia, or haddock)
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Preparation
Start by preparing the cabbage slaw. In a bowl, combine shredded cabbage, chopped cilantro, lime juice, a pinch of salt, and pepper. Mix well and set aside to let the flavors meld.
Next, season the fish fillets with chili powder, cumin, salt, and pepper. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the fish for about 3-4 minutes on each side until it is golden brown and cooked through. Flake the fish into bite-sized pieces.
While the fish cooks, prepare the lime crema. In a small bowl, mix sour cream or Greek yogurt with a squeeze of lime juice. Add a pinch of salt and stir until smooth.
Assembling the Tacos
Warm the tortillas in a dry skillet or microwave. Place a few pieces of cooked fish on each tortilla. Top with a generous amount of cabbage slaw. Drizzle with lime crema and garnish with additional cilantro if desired.
Serve immediately with extra lime wedges on the side for an added burst of citrus. These fish tacos are best enjoyed fresh for the full flavor experience.