Description
These Bronzed Fish Tacos feature tender, spice-rubbed white fish fillets pan-seared to golden perfection, served on warm corn tortillas with a fresh cabbage slaw and a zesty lime crema. Perfect for a quick, flavorful, and satisfying dinner, these tacos balance smoky spices, bright citrus, and creamy toppings for a vibrant taste experience.
Ingredients
Scale
Fish and Spice Rub
- 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)
Tacos
- 8 small corn tortillas
Instructions
- Prepare the spice rub: In a small bowl, mix together paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over the fish fillets to coat fully, ensuring the flavors penetrate the fish.
- Cook the fish: Heat olive oil in a large skillet over medium-high heat until hot. Add the spiced fish fillets and cook for 3-4 minutes on each side or until the fish is golden brown and cooked through. Remove from heat and set aside to rest.
- Make the slaw: In a medium bowl, combine shredded cabbage, diced red onion, chopped cilantro, and lime juice. Toss well to blend the ingredients and allow the flavors to meld.
- Prepare the crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, and optional hot sauce. Taste and adjust seasoning if needed to achieve a creamy, tangy sauce.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are warm and pliable.
- Assemble the tacos: Place several pieces of bronzed fish onto each warm tortilla. Top generously with the cabbage slaw and drizzle with the lime crema.
- Serve: Serve the fish tacos immediately, optionally with lime wedges and extra hot sauce on the side for added flavor.
Notes
- Use firm white fish like cod or mahi-mahi for best texture and flavor absorption.
- Adjust the amount of chili powder or hot sauce to control heat level according to preference.
- Warming tortillas prevents cracking and improves flexibility for folding tacos.
- For a lighter version, substitute mayonnaise with Greek yogurt in the crema.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
