Ingredients
- 1 lb fish (tilapia, cod, or mahi-mahi)
- 8 corn or flour tortillas
- 2 cups shredded cabbage (green or red)
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream or yogurt blended with lime and herbs
Instructions
- Pat fish fillets dry with a paper towel.
- Mix spices (cumin, chili powder, garlic powder, salt, and pepper) in a bowl and rub over the fish. Let marinate for 15 minutes.
- Heat a non-stick skillet over medium-high heat with olive oil and cook fish for 3-4 minutes per side until flaky.
- Warm tortillas in a dry skillet for 30 seconds on each side.
- Shred cabbage and chop cilantro.
- Assemble tacos with fish, cabbage, cilantro, a squeeze of lime, and drizzle with creamy sauce.
- Serve warm and enjoy with family and friends.
Notes
For a vegetarian option, substitute fish with shrimp or tofu. You can also use lettuce wraps instead of tortillas for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free (with substitutions)