Everyone loves fresh grilled fish tacos in the summer. This recipe is easy enough to make at home and even during the week. I wanted to make a new recipe for the blog last week, but at the same time didn’t feel like buying a ton of ingredients at the store. I chose this recipe because I had mostly everything at home already from the Thai Peanut Quinoa Salad that I made the previous week. I love it when that happens! You can use any white fish for these tacos. I happened to have Ono on hand already, but Mahi Mahi, or Red Snapper would be delicious too. Feel free to swap the ingredients for whatever you may have on hand. Enjoy!
Fish Tacos with Slaw & Lime Crema
1 pound white fish fillets (I used Ono)
Salt and pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
For cabbage slaw
2 cups red cabbage, thinly sliced
1/3 cup chopped cilantro
2 green onions, minced
1 clove garlic, minced
3 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
For lime crema
2 tablespoons greek yogurt
1 1/2 tablespoons mayonnaise
juice and zest of 1 lime
salt, to taste
warmed tortillas (corn or wheat), for serving
1. Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat a grill pan on medium-high heat and spray with cooking spray. Add the fish and cook until the edges are opaque. Flip and cook until fish flakes easily with fork.
2. To make cabbage slaw, toss all ingredients together in a large bowl.
3. To make crema, whisk all ingredients together and season to taste with salt.
4. Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema.
Recipe inspired by Foodess.