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Three fish tacos topped with cabbage slaw and lime crema on a wood board with lime wedges.

Easy Fish Tacos Recipe

Crispy pan-seared fish, crunchy cabbage slaw, and a creamy lime sauce come together in warm corn tortillas for a fast, fresh 30-minute dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 2 tacos per serving
Course: Main Course
Cuisine: American, Mexican-inspired
Ingredients Equipment Method

Ingredients
  

  • Fish:
  • 1½ lbs mild white fish fillets , tilapia, cod, or halal-certified mahi-mahi, cut into strips
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lime
  • Cabbage Slaw:
  • 2 cups green cabbage , thinly shredded
  • ¼ cup red onion , thinly sliced
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • Pinch of salt
  • Lime Crema:
  • ½ cup plain yogurt or halal-certified sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • Pinch of salt
  • To Serve:
  • 8 small corn tortillas
  • Lime wedges
  • Sliced avocado , optional
  • Pickled jalapeños or hot sauce , optional

Equipment

  • Large skillet
  • Mixing bowls
  • Cutting board and knife
  • Whisk

Method
 

  1. Pat fish dry, coat with the spice blend, and drizzle with lime juice.
  2. Combine cabbage, red onion, and cilantro; toss with lime juice and salt.
  3. Whisk together yogurt or sour cream, mayonnaise, lime juice, garlic powder, and salt for the crema.
  4. Heat olive oil in a skillet over medium-high heat; sear fish in batches, 3–4 minutes per side, until golden and flaky.
  5. Warm tortillas in a dry skillet or microwave.
  6. Assemble tacos with fish, slaw, crema, and optional toppings. Serve immediately with lime wedges.