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4.53 from 17 votes

Fish Tacos

Recipe from Two Peas and Their Pod

Perfectly seasoned white fish served in tortillas with a refreshing cabbage slaw, lime crema, pickled red onions, avocado, and cotija cheese. You only need 30 minutes to make these fresh and flavorful fish tacos, they are a weeknight favorite.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: fish, tacos
Servings: 4
Calories: 322kcal


For the fish:

For the slaw:

  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/2 cups thinly sliced green cabbage
  • 1/2 cup shredded carrots
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or hot honey
  • Kosher salt and black pepper, to taste

For the lime crema:

  • 1 cup sour cream or plain Greek yogurt
  • 2 to 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped cilantro
  • Kosher salt and black pepper, to taste

For the tacos:

  • Corn or Flour tortillas
  • Avocado slices
  • Jalapeño slices
  • Pickled red onions
  • Cotija cheese
  • Lime wedges


  • Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit while you prepare the other ingredients.
  • In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt and pepper. Set aside.
  • To make the slaw, combine the cabbage, carrots, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss well and set aside.
  • To make the lime crema, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
  • Sprinkle the seasoning mixture evenly on both sides of the fish, making sure it is well coated.
  • In a large cast iron skillet, heat the oil over medium-high heat. Add the fish to the hot pan and cook for 2 to 4 minutes. Flip and cook for an additional 2 to 4 minutes, or until fish is cooked through. The fish is done when it is opaque all the way through and breaks apart easily. Time will vary depending on how thick your fish is.
  • Transfer the cooked fish to a platter and use a fork to gently break it into large chunks.
  • To assemble the tacos, place a few pieces of fish in a warm tortilla. Top with a little cabbage slaw, lime crema, avocado, jalapeño slices, pickled red onions, and cotija cheese, or your favorite toppings. Serve lime wedges on the side and serve immediately.


Calories: 322kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 752mg | Potassium: 1056mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4067IU | Vitamin C: 34mg | Calcium: 132mg | Iron: 2mg