Made with simple ingredients, these fish tacos are a fresh and flavorful meal you can whip up quickly on a busy weeknight. Everyone will be reaching for seconds!
In a medium bowl, whisk together the sour cream mayo, lime juice, garlic, and sriracha. Cover and chill until ready to use. (If you want a thinner sauce, add a tablespoon of water or milk.)
For the Fish:
In a medium bowl, whisk together 2 tablespoons of olive oil, lime juice, cumin, chili powder, salt, and pepper. Add the fish and turn to coat. Let stand for at least 15 minutes.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat. Add the fish, discarding any remaining marinade. Cook for 2 to 3 minutes until browned. Flip and continue cooking until browned and the fish flakes easily with a fork. Remove from the heat and keep warm.
For the Assembly and Toppings:
Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered.
Place the red cabbage in a large bowl. Toss with 3 tablespoons of the fish taco sauce.
Flake the fish into large chunks and place in the center of each tortilla. Top with the cabbage, tomato, avocado, onion, cilantro, and additional sauce. Serve with a lime wedge.
Video
Notes
Careful not to overcook the fish as it’ll become dry instead of tender and flaky. If you have an instant-read thermometer, the fish’s internal temperature should be 145F.
White fish tend to be more sweet and mild in flavor, so do not skimp on the seasoning.
Set a timer to avoid over-marinating the fish as the lime will start to break the fish down.
Patting the fish dry before adding it to the bowl of seasoning helps it adhere better to the fish.
If you’re not a fan of cilantro, you can swap in parsley or chives.
If you have a mandolin, you can easily use that to slice your cabbage thinly. Use a slicing guard to protect your fingers.
For the best flavor, use fresh limes and not bottled lime juice.