Perfect Fish Tacos

A traditional fish taco is something all of us want as a way to master. This is our ideal recipe: The fish — we use cod, however, any flaky range works — marinates in a combination of lime juice, chili powder, and cumin that becomes your fashionable. (Seriously, steak or fowl marinated in this will add flavor bomb.) But the real gem of this recipe is the cabbage slaw — don’t pass it. It takes only a few minutes to toss collectively and could make you feel like you’re eating out at a Mexican eating place.

Perfect Fish Tacos
Perfect Fish Tacos


3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1 tsp. paprika 

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1 1/2 lb. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving


1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, minced


In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

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