Fish tacos are associated with the Baja California coast of Mexico, where fish is often fried and served in corn tortillas with cabbage and a creamy sauce. This lighter version sears seasoned white fish instead, then keeps the elements that make the style work: crunchy cabbage, lots of lime and a cool crema.
Why this recipe works
- A dry spice rub with a short lime marinade seasons the fish without letting the acid start to “cook” it.
- A lightly salted cabbage slaw stays crunchy and its lime juice cuts through the richness of the crema and fish.
- Warming the corn tortillas in a dry pan makes them pliable and brings out their toasted corn flavour.
Method
Pat the fish very dry. Mix the cumin, paprika, garlic powder and ½ teaspoon salt, rub it over the fish and drizzle with 1 tablespoon lime juice. Leave in the fridge for 10 to 15 minutes, no longer, because the acid starts to turn the flesh firm and chalky.
Toss the cabbage, red onion, coriander and jalapeño with 2 tablespoons lime juice and ¼ teaspoon salt. Leave it for 10 minutes to soften slightly while keeping its crunch.
Stir the sour cream with 2 teaspoons lime juice and a pinch of salt until smooth. Chill until needed.
Heat the oil in a large non-stick or cast-iron pan over medium-high heat for 1 minute until it shimmers. Blot off any surface liquid just before searing. Lay the fish in without crowding and leave it undisturbed for 3 minutes until the underside is golden and releases easily. Turn and cook 2 to 4 minutes more, until opaque all the way through, flaking easily and 63°C (145°F) in the thickest part.
Tip: To grill, oil the grate and cook over medium-high heat for 3 to 4 minutes per side. To bake, roast on an oiled tray at 220°C (425°F) for 10 to 12 minutes.
Rest the fish for 2 minutes, then break it into large flakes with a fork.
Warm the tortillas one at a time in a dry pan over medium-high heat for 20 to 30 seconds per side, until pliable with a few brown flecks. Stack them in a clean towel to stay warm and soft.
Build each taco with a spoonful of crema, a few flakes of fish and a pile of drained slaw. Serve straight away, 3 per person.
Swaps & substitutions
- Pan-seared fish → Grilled or oven-baked fish: Grill over medium-high heat for 3 to 4 minutes per side on an oiled grate, or bake at 220°C (425°F) for 10 to 12 minutes. Both are done at 63°C and when the flesh flakes.
- Sour cream → Thick Greek yogurt or unsweetened plant-based yogurt: Use the same weight. Greek yogurt is tangier and lighter, and the plant-based version makes the dish dairy-free.
- White fish → Raw peeled prawns (450 g): Cook for about 2 minutes per side until pink and opaque. Prawns are shellfish, so avoid them if anyone has a shellfish allergy.
- Corn tortillas → Small flour tortillas: Softer and easier to fold, but they contain wheat gluten, so they are not suitable for a gluten-free meal.
Storage & reheating
Best assembled just before eating. Cool the cooked fish within 2 hours and keep it in an airtight container in the fridge for up to 2 days. Reheat gently until steaming hot (74°C) or eat it cold flaked over a salad. Keep the slaw for up to 1 day, though it softens as it sits, and the crema for up to 3 days. Warm fresh tortillas rather than storing them filled.
Frequently asked questions
What is the best fish for fish tacos?
Choose a firm, mild white fish that holds large flakes, such as cod, haddock, pollock, halibut or mahi-mahi. Very delicate or thin fillets, such as sole, break apart in the pan and overcook quickly.
How do I know the fish is cooked?
The flesh turns opaque all the way through, flakes easily with a fork and reads 63°C (145°F) in the thickest part. Fish continues to cook as it rests, so take it off the heat as soon as it flakes.
Are these tacos gluten-free?
The ingredients contain no gluten, but some corn tortillas are blended with wheat flour, and spice blends can contain additives, so read the labels and look for tortillas marked gluten-free if this matters to you.
Can I make the fish crispy?
This recipe sears the fish rather than coating it, so it is golden and juicy rather than crunchy. Crisp, battered fish tacos need deep-frying in a batter, which is a different method and not covered here.
What allergens are in these tacos, and what can I swap?
They contain fish and dairy (sour cream), and corn tortillas may carry traces of gluten. Use plant-based yogurt for dairy-free, and check that the tortillas and spices are suitable for any other allergy.
Nutrition
| Calories | 417 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 43 g |
| Fat | 14 g |
| Fibre | 7 g |
| Sodium | 784 mg |
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