Pan-seared chili-lime fish paired with crunchy slaw, creamy avocado, and tangy cilantro crema in soft tortillas.
# What You'll Need:
→ Fish Marinade
01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 1½ teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - 1 lime, zested and juiced
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
→ Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 small carrot, grated
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - ½ teaspoon salt
→ Cilantro Crema
17 - ½ cup sour cream or Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 2 tablespoons chopped fresh cilantro
20 - 1 tablespoon lime juice
21 - 1 small garlic clove, minced
22 - Salt and pepper to taste
→ Assembly
23 - 8 small flour or corn tortillas, warmed
24 - 1 ripe avocado, sliced
25 - Fresh cilantro leaves for garnish
26 - Lime wedges for serving
# How To Make It:
01 - In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper. Add fish fillets and turn to coat evenly. Cover and marinate for 15–20 minutes.
02 - In a large bowl, toss together green and red cabbage, carrot, cilantro, lime juice, olive oil, and salt until well combined. Set aside.
03 - In a small bowl, whisk together sour cream or yogurt, mayonnaise, cilantro, lime juice, garlic, salt, and pepper until smooth. Chill until ready to use.
04 - Heat a non-stick skillet over medium-high heat. Cook fish fillets for 2–3 minutes per side until cooked through and lightly golden. Remove from heat and flake into large chunks.
05 - Place a portion of slaw on each warmed tortilla. Top with flaky fish, avocado slices, a generous drizzle of cilantro crema, and extra cilantro leaves. Serve with lime wedges.
