Description
These Bronzed Fish Tacos are a vibrant and flavorful dish featuring perfectly seasoned and pan-seared white fish fillets nestled in warm corn tortillas. Topped with a fresh cabbage slaw and a tangy, creamy lime-hued crema, this recipe offers a quick, balanced meal that’s perfect for any weeknight or casual gathering.
Ingredients
Scale
Fish and Seasoning
- 4 white fish fillets (such as tilapia, cod, or mahi-mahi)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Slaw
- 1 cup shredded cabbage
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
Crema
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon hot sauce (optional)
Others
- 8 small corn tortillas
Instructions
- Prepare the spice rub: In a small bowl, thoroughly mix paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Evenly coat the white fish fillets with this spice mixture, ensuring each fillet is well seasoned on all sides.
- Cook the fish: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned fish fillets in the skillet and cook for 3 to 4 minutes per side, or until the outside is golden bronzed and the fish flakes easily with a fork. Remove from heat and set aside.
- Make the slaw: In a medium bowl, combine shredded cabbage, diced red onion, chopped cilantro, and lime juice. Toss well to blend the flavors and lightly dress the slaw.
- Prepare the crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, and hot sauce if using. Taste and adjust seasoning as needed for a creamy, tangy topping.
- Warm the tortillas: Heat a dry skillet over medium heat and warm each corn tortilla for about 30 seconds on each side until pliable and slightly toasted.
- Assemble the tacos: Place a few pieces of the bronzed fish on each warm tortilla. Top generously with the fresh cabbage slaw, then drizzle the lime crema over the top for a burst of flavor.
- Serve: Serve immediately with lime wedges on the side and additional hot sauce if desired for extra heat.
Notes
- Use a firm white fish like tilapia, cod, or mahi-mahi for the best texture and flavor.
- Don’t overcook the fish to keep it moist and tender.
- The slaw and crema can be prepared ahead of time to save on prep.
- For a gluten-free meal, ensure tortillas are certified gluten-free if needed.
- Adjust hot sauce quantity in crema according to your spice preference.
- Leftover fish can be refrigerated and enjoyed within 1-2 days for freshness.
