Description
Enjoy fast and consistent fish tacos that taste like restaurant food with minimal hassle, featuring seasoned fish, crunchy slaw, and a creamy sauce.
Ingredients
Scale
- 1.5 pounds Tilapia fillets
- 1 teaspoon Ground cumin
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 12 small White corn tortillas
- 2 cups Purple cabbage
- 2 medium Avocados
- 2 medium Roma tomatoes
- 1 medium Red onion
- 1 bunch Fresh cilantro
- 1 cup Cotija cheese
- 2 limes
- 1 cup Sour cream
- 1/2 cup Mayonnaise
- 2 tablespoons Fresh lime juice
- 1 teaspoon Garlic powder
- 1 tablespoon Sriracha sauce
Instructions
- Make the sauce: mix sour cream, mayonnaise, lime juice, garlic powder, and Sriracha. Chill.
- Season fish evenly with cumin, cayenne, salt, and pepper. Pat dry first.
- Heat oil and butter in a skillet over medium-high until shimmering. Add fillets; cook 2–3 minutes per side depending on thickness.
- Warm tortillas in a dry pan or oven until soft.
- Assemble: layer tortilla, slaw (cabbage, onion, cilantro, lime), flaked fish, avocado, tomato, cotija, and a drizzle of sauce.
Notes
Store sauce in an airtight container for up to 4 days. For best texture, cook fish just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 35mg