Easy fish tacos made with seasoned, flaky white fish, fresh vegetables, and a creamy sauce wrapped in warm tortillas. A light and flavorful meal perfect for quick dinners or casual gatherings.
Total Time:20 minutes
Yield:3-4 servings
Ingredients
1 lb white fish fillets (such as cod or tilapia)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
8 small tortillas
2 cups shredded cabbage
2 tomatoes, diced
1/4 cup fresh cilantro, chopped
1/2 cup plain yogurt or sour cream
Instructions
Pat the fish fillets dry and place them in a bowl.
Drizzle with olive oil and lime juice, then season with chili powder, cumin, garlic powder, salt, and pepper.
Heat a skillet over medium heat and cook the fish for 3 to 4 minutes per side until it flakes easily with a fork.
Remove from heat and break the fish into large chunks.
Warm the tortillas in a pan or microwave.
Assemble the tacos by placing fish onto each tortilla.
Top with shredded cabbage, diced tomatoes, and fresh cilantro.
Add a dollop of yogurt or sour cream.
Serve immediately with extra lime if desired.
Notes
Use shrimp instead of fish for a variation.
Add avocado or guacamole for extra creaminess.
Use corn tortillas for a more traditional flavor.
Store leftover fish separately for up to 2 days in the refrigerator.
Reheat fish gently and assemble tacos fresh to avoid sogginess.
