Introduction

These vibrant fish tacos are a perfect balance of smoky, tangy, and fresh flavors, making for a delightful meal any day of the week. Tender, marinated white fish pairs wonderfully with crunchy pickled cabbage and a spicy pink sauce wrapped in warm tortillas. They’re simple to prepare and sure to impress.

The image shows two soft white tortillas folded and filled with three main layers: the bottom layer has bright purple shredded cabbage, the middle layer has golden-brown grilled fish pieces with a slightly crispy texture, and the top layer is creamy light orange sauce drizzled over the fish, topped with small green cilantro leaves. The tacos are on a round white plate with a speckled edge, set on a white marbled surface. Lime wedges and fresh cilantro sprigs are placed around the plate for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2 lb / 600g firm white fish fillets

Zest of 1 lime

3 tbsp lime juice

1 tbsp chipotle powder

1 tbsp canned jalapeno, finely chopped

1/4 cup cilantro / coriander, finely chopped

2 garlic cloves, minced

3 tbsp olive oil

Salt and pepper

4 cups red cabbage, finely shredded

3 green onion stems, finely sliced on the diagonal

2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)

1/2 tsp salt

3/4 cup sour cream (or yogurt)

2 – 3 tbsp sriracha, adjust to taste

1 tbsp olive oil (for cooking fish)

12 small tortillas (corn or flour), warmed

Lime wedges, for serving

Cilantro leaves, for garnish

Instructions

Step 1: Prepare the fish marinade by combining the fish fillets, lime zest, lime juice, chipotle powder, chopped jalapeno, cilantro, minced garlic, 3 tablespoons of olive oil, and a pinch of salt and pepper in a ziplock bag. Seal and marinate in the refrigerator for 20 minutes, no longer than 1 hour.

Step 2: While the fish marinates, make the pickled cabbage. In a bowl, toss together the shredded red cabbage, sliced green onions, red wine vinegar, and 1/2 teaspoon salt. Let sit for 30 minutes, then drain any excess liquid and gently scrunch the cabbage with your hands to soften it. Set aside.

Step 3: Prepare the pink sauce by mixing the sour cream (or yogurt) with sriracha. Adjust the amount of sriracha to your preferred spice level.

Step 4: Heat 1 tablespoon of olive oil in a skillet over high heat. Remove the fish from the marinade, and cook for about 2 minutes on each side, or until the fish is golden and cooked through.

Step 5: Transfer the cooked fish to a plate and flake it into large pieces using a fork.

Step 6: To assemble the tacos, place a warmed tortilla on a plate, add a layer of pickled cabbage, then top with flaked fish. Add a dollop of the pink sauce and a squeeze of fresh lime juice. Garnish with cilantro leaves, fold the tortilla, and enjoy immediately.

Tips & Variations

Use firm white fish such as cod, haddock, or tilapia for best results.

For a milder version, reduce the chipotle powder or substitute with smoked paprika.

Try adding avocado slices or pickled red onions for extra flavor and texture.

Warm tortillas wrapped in a damp paper towel and microwaved for 20 seconds will stay soft and pliable.

Swap sour cream with Greek yogurt for a tangier, lighter sauce.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets, but make sure they are fully thawed and patted dry before marinating to avoid excess moisture.

What if I don’t have chipotle powder?

If you don’t have chipotle powder, smoked paprika is a good substitute that will provide smoky flavor without the heat. Adjust the amount according to your taste.