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Delicious fish tacos topped with fresh ingredients on a plate

Fish Tacos

This simple fish tacos recipe features cooked white fish, a crisp slaw, creamy sauce, and warm corn tortillas for a fresh, tasty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 12 pieces small corn tortillas
  • 1 lb white fish (such as cod or tilapia) Use a gentle fish for easy cooking.
  • 1 cup cabbage, shredded
  • 1/2 cup carrots, grated
  • 1 whole avocado, sliced
  • 1/4 cup cilantro, chopped For garnish.
  • 1 whole lime, juiced Used in both slaw and sauce.
  • 1/2 cup sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp hot sauce (optional)
  • to taste Salt and pepper For seasoning the fish.

Method
 

Preparation
  1. In a bowl, mix the shredded cabbage, grated carrots, lime juice, and salt to create the zesty slaw. Set aside.
  2. In a skillet over medium heat, season the fish with salt, pepper, and any desired spices. Cook for about 3-4 minutes on each side until cooked through.
  3. While the fish is cooking, prepare the creamy sauce by mixing sour cream, mayonnaise, hot sauce, and lime juice in a separate bowl.
  4. Warm the corn tortillas in a dry skillet or microwave.
Assembly
  1. To assemble, place a piece of fish on each tortilla, top with zesty slaw, avocado slices, and drizzle with the creamy sauce.
  2. Garnish with chopped cilantro and serve with lime wedges.

Notes

Serve the tacos warm. Add extra lime wedges on the side. Offer hot sauce or salsa for guests who want more heat. These go well with rice, beans, or a light salad. Store cooked fish and slaw in separate airtight containers. Keep the sauce in a small sealed container. Refrigerate for up to 2 days. Do not store assembled tacos; they get soggy. Reheat fish in a skillet or oven before serving.