Fish Tacos

Light Dinner · Seafood Main

Fish Tacos

20 minEasyServes 2Kids OK

Ingredients

white fish fillet (cod or tilapia)250g (0.55 lb)Any store
small flour tortillas4Any store
cabbage1 cup, shreddedAny store
lime1Any store
cilantroa small amountAny store

Sauce

sour cream2 TbspAny store
salsa (or diced tomato + onion)3 TbspAny store
ground cumin1 tspAny store
paprika1 tspAny store
olive oil2 TbspAny store
salta pinchAny store
11 to buy
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Steps

1

Season the fish all over with cumin, paprika, and salt; let it sit for 5 minutes.

~5 min

Why: Seasoning ahead of time lets the spices soak into the surface, so even thin fillets end up well-seasoned.

2

Heat olive oil in a pan over medium-high heat and sear the fish 3–4 minutes per side, then cut into bite-sized pieces.

~8 min

Watch out: Flipping too often breaks the fish apart — wait until one side is golden before flipping just once.

3

Shred the cabbage and toss with a squeeze of lime juice and a pinch of salt.

~3 min

4

Warm the tortillas briefly on both sides in a dry pan.

~2 min

5

Layer cabbage, fish, salsa, and sour cream on the tortillas in order, and serve with cilantro and the remaining lime.

~2 min

Why: Stacking the layers in order means you get fresh cabbage and creamy sauce in every bite.

Tips

  • —

    Add the lime juice at the very end so its aroma doesn't fade.

  • —

    For heat, add sliced jalapeños or hot sauce.

  • —

    Shrimp works just as well as fish.

Storage

Store cooked fish and vegetables separately in airtight containers, refrigerated for 2 days — assemble the tortillas right before eating.