Mexican Fish Taco Recipe Ingredients
For the fish:
- 1 lb of firm white fish (such as cod, halibut or tilapia)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
For the slaw:
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 tbsp lime juice
- Salt and pepper to taste
For the chipotle sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp lime juice
- 1 tbsp adobo sauce (from a can of chipotle peppers in adobo)
- Salt and pepper to taste
For serving:
- 8 small flour or corn tortillas
- Sliced avocado
- Lime wedges
Instructions
- Start by preparing the fish. Pat the fish dry with paper towels and cut it into small, bite-sized pieces.
- In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Sprinkle the seasoning mix over the fish, tossing to coat.
- Heat a large skillet over medium-high heat. Add the olive oil to the skillet and swirl to coat. Add the fish to the skillet and cook until browned and cooked through, about 3-4 minutes per side.
- While the fish is cooking, prepare the slaw. In a medium bowl, combine the shredded cabbage, cilantro, red onion, lime juice, salt, and pepper. Toss to combine.
- To make the chipotle sauce, whisk together the Greek yogurt, lime juice, adobo sauce, salt, and pepper.
- Warm the tortillas in the microwave or in a dry skillet.
- To assemble the tacos, spread some of the chipotle sauce onto each tortilla. Top with the cooked fish, a spoonful of slaw, and some sliced avocado. Squeeze a lime wedge over the top of each taco.
- Serve immediately and enjoy your delicious fish tacos!
If you want to try the best fish tacos in Mexico, check out this 6 day travel itinerary to Playa Del Carmen with restaurant recommendations.
