Crispy Fish Tacos with Cabbage Slaw

Ingredients

• 12 oz white fish fillets (cod, tilapia, or pollock)
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 small corn tortillas
• 2 cups shredded green cabbage
• 1 tbsp lime juice (for slaw)
• 1/3 cup plain Greek yogurt
• 1 tbsp mayonnaise(optional)
• 2 tbsp chopped cilantro(optional)
• 1 tsp honey(optional)
• 1 tsp hot sauce(optional)

Instructions

1. 1

   Prep (15 minutes total): Pat fish dry. In a bowl, mix cumin, garlic powder, paprika, salt, and black pepper. Squeeze in 1 tbsp lime juice and add 1 tbsp olive oil to make a seasoning paste; rub it over the fish.

2. 2

   Cook (15 minutes total): Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Pan-sear fish until golden and cooked through, about 3–4 minutes per side (or bake at 425°F/220°C for about 10–12 minutes until it flakes easily).

3. 3

   Make slaw and crema while fish cooks: Toss cabbage with 1 tbsp lime juice, honey (if using), and cilantro (if using). Stir Greek yogurt with mayonnaise (if using) and hot sauce (if using) to make a limey crema.

4. 4

   Assemble: Warm tortillas, flake fish into bite-size pieces, and serve in tortillas with cabbage slaw and crema. Serve immediately.