Fish Tacos
Crispy seasoned white fish tucked into warm tortillas with crunchy slaw and a zingy lime crema. These fish tacos are fresh, light, and packed with texture. A taco night favorite that feels like a beach vacation.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 500 g white fish fillets
- 8 tortillas
- 2 cups cabbage
- for crema lime and yogurt
- 1 tsp each chili and cumin
Instructions
- Season the fish with chili, cumin, and salt.
- Cook in a hot oiled pan for 3 minutes per side until opaque and lightly charred, flipping once.
- Toss the shredded cabbage with lime juice and salt for a quick slaw.
- Stir lime juice into the yogurt for a crema.
- Warm the tortillas.
- Flake the fish and fill the tortillas with fish and slaw.
- Drizzle with crema and serve with extra lime.
💡 Chef's tip
Cook the fish hot and fast and flip it only once, since white fish is delicate and breaks apart with too much handling.
A quick cabbage slaw dressed with lime, rather than soft lettuce, gives the cool crunch that stands up to the warm fish without wilting.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 28 g
- Carbs: 36 g
- Fat: 9 g
