epicurious3.8
Easy Fish Tacos With Spicy Sauce
You only need 20 minutes and some cod or halibut for this simple fish tacos recipe. Top each spice-crusted fillet with a bright, lime-y cabbage slaw for added crunch.
👥 4 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●skillet
- ●spatula
📝 Preparation Steps
1
Sauce
2
Whisk 1 cup sour cream or plain whole-milk Greek yogurt, 2 Tbsp. sriracha, 1 Tbsp. fresh lime juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. sugar, and 2 Tbsp. water in a small bowl to combine. Cover and chill sauce until ready to use. Do ahead: Sauce can be made 1 day ahead. Keep chilled.
sour cream or plain whole-milk Greek yogurt1 cup. sriracha2 Tbsp. fresh lime juice2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Tacos and assembly
4
Toss ¼ small head of cabbage, thinly sliced, 2 Tbsp. fresh lime juice, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Set slaw aside.
. fresh lime juice2 Tbsp. extra-virgin olive oil, divided3 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
5
Mix 1 Tbsp. ground cumin, 1 Tbsp. paprika, ½ tsp. cayenne pepper, and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine.
. ground cumin1 Tbsp. paprika1 Tbsp
6
Place 1½ lb. skinless, boneless cod or halibut fillets on a small baking sheet or plate and sprinkle spice mix over to coat. Drizzle remaining 2 Tbsp. extra-virgin olive oil over fish and rub with your hands so a light paste forms on fish with no dry spots.
½ lb. skinless, boneless cod or halibut fillets1. extra-virgin olive oil, divided3 Tbsp
7
Heat a dry nonstick skillet over medium-high. Cook fish, gently turning over with a fish spatula halfway through, until golden and flesh is opaque and flakes easily with a fork, about ⏱️ 12 minutes total. Remove from heat.
8
To serve, top warm small corn tortillas with pieces of fish and reserved slaw. Top with thinly sliced red onion, thinly sliced jalapeño, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
Warm small corn tortillas, thinly sliced red onion, thinly sliced jalapeño, cilantro leaves with tender stems, and lime wedges (for serving)
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