Crispy Fish Tacos Delight (Printable version)
Golden fish strips with fresh cabbage, avocado, and creamy sauce wrapped in warm tortillas for an easy meal.
# What You'll Need:
→ Fish
01 - 1.1 lbs firm white fish fillets (cod, tilapia, or haddock)
02 - 1 tsp chili powder
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 2 tbsp olive oil
→ Tortillas & Toppings
09 - 8 small corn or flour tortillas
10 - 2 cups shredded cabbage (green or purple)
11 - 1 ripe avocado, sliced
12 - 1/2 red onion, thinly sliced
13 - 1 jalapeño, thinly sliced (optional)
14 - 1/2 cup fresh cilantro leaves
15 - 1 lime, cut into wedges
→ Creamy Sauce
16 - 1/2 cup sour cream or Greek yogurt
17 - 2 tbsp mayonnaise
18 - 1 tbsp lime juice
19 - 1 tsp hot sauce (optional)
20 - 1/4 tsp salt
# How to Prepare:
01 - Pat the fish fillets dry and cut into 1-inch wide strips.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl; rub this mixture onto the fish strips.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Cook the fish strips 2–3 minutes per side until golden brown and cooked through; remove from heat.
04 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, and salt in a small bowl until smooth.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer shredded cabbage, cooked fish, avocado slices, red onion, jalapeño, and cilantro on each tortilla. Drizzle with creamy sauce and a squeeze of lime.
07 - Serve immediately with extra lime wedges.
# Expert advice:
01 -
- Crispy, golden fish pairs perfectly with cool, creamy toppings for textural contrast that keeps you coming back for another bite.
- It comes together in under 35 minutes, making it ideal for weeknight dinners or casual entertaining without stress.
- Everyone can customize their own taco with toppings they love, which always makes the meal feel more interactive and fun.
02 -
- Don't skip patting the fish dry—wet fish steams instead of browning, and you'll miss that crucial golden crust that makes these tacos feel restaurant-quality.
- Assemble your tacos right before eating, because soggy tortillas and avocado browning are the only real pitfalls; everything else is forgiving and flexible.
03 -
- Use a very hot skillet and don't crowd the pan—give your fish room to brown properly, working in batches if needed.
- Squeeze fresh lime over the assembled tacos right before eating; it brightens everything and prevents the avocado from browning if you're eating them slowly.