Crispy or grilled fish in soft tortillas with fresh slaw, creamy sauce, and a hint of lime for vibrant coastal flavors.
# What You'll Need:
→ Fish
01 - 1.1 lbs white fish fillets (cod, tilapia, or haddock)
02 - 1 tsp ground cumin
03 - 1 tsp paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - 2 tbsp olive oil
08 - Optional breading: ½ cup all-purpose flour
09 - Optional breading: 1 large egg
10 - Optional breading: ½ cup panko breadcrumbs
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - ¼ small red onion, thinly sliced
14 - ¼ cup fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1 tbsp olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - ½ cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - 1 tsp honey or agave syrup
23 - Salt and pepper to taste
→ Garnishes
24 - Lime wedges
25 - Extra chopped cilantro
# Directions:
01 - Combine shredded cabbage, sliced red onion, chopped cilantro, lime juice, olive oil, and salt in a large bowl; toss well and let marinate.
02 - Whisk sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper in a small bowl until smooth; refrigerate until needed.
03 - Pat fish dry and cut into strips; season with cumin, paprika, garlic powder, salt, and pepper. For breaded fish, dredge in flour, dip in beaten egg, then coat with panko. Heat olive oil in a skillet over medium-high; pan-fry fish 2–3 minutes per side until golden and cooked through. Alternatively, brush with olive oil and grill over medium-high heat for 2–3 minutes per side.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
05 - Place slaw onto each warm tortilla, top with cooked fish, drizzle with creamy sauce, and garnish with fresh cilantro and lime wedges.
