I don’t play fast and loose with the words “favourite food”, but fish tacos – done right – are definitely a contender.
Done right doesn’t mean difficult or time consuming – in fact, it’s quite the opposite. My dream taco (what, you don’t dream about tacos?) is just a well-seasoned filet of flakey fish (read: not overcooked), with something crunchy, something creamy, and a good balance of fiery and tangy.
In this recipe, my something crunchy is shredded cabbage slaw (or simply cabbage tossed with lime juice, cilantro and salt) and my something creamy is a lime crema (made with sour cream, mayo, and the juice and zest of a lime). Wrap it up in a flour or corn tortilla (here’s my go-to easy fresh flour tortilla recipe, if you feel like making them from scratch).
It comes together in 15 minutes, and makes a deeeeelicious, healthy, fresh weeknight meal.
I did my fish on a grill pan indoors – just because I felt like hanging out in the kitchen with my friend Clarice who was visiting – but by all means fire up the grill outside. Just grease the grates really well (I rub a wadded up piece of paper towel dipped in oil onto the hot grill using tongs), flip carefully, and keep a close watch so you don’t overcook it. I turn it over when the top edges of the fillet have turned opaque and cook until it is flakey at the edges and just a teensy weensy bit translucent in the centre, as the residual heat will finish off the cooking after it’s removed from the pan.
Feel free to sub in any other white fish or salmon! Very versatile.
Spicy Fish Tacos with Cabbage Slaw + Lime Crema
- Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
- Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema.
Last Updated on October 16, 2023 by Jennifer Pallian BSc, RD