Description
These vibrant Fish Tacos feature tender, marinated white fish fillets cooked to golden perfection and paired with tangy, pickled cabbage and a spicy pink sauce. Perfectly balanced with fresh lime, cilantro, and a touch of chipotle heat, these tacos make a quick and flavorful meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Fish Marinade
- 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, to taste
Pickled Cabbage
- 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
Pink Sauce
- 3/4 cup sour cream (or yogurt)
- 2 – 3 tbsp sriracha, adjust to taste
Additional Ingredients
- 1 tbsp olive oil (for cooking fish)
- 12 small tortillas (corn or flour), warmed
- Lime wedges, for serving
- Cilantro/coriander leaves, for garnish
Instructions
- Marinate the Fish: In a ziplock bag, combine the fish fillets with lime zest, lime juice, chipotle powder, chopped jalapeno, chopped cilantro, minced garlic, olive oil, salt, and pepper. Seal the bag and gently mix to coat the fish evenly. Let the fish marinate for 20 minutes, but no longer than 1 hour to maintain texture and flavor.
- Prepare Pickled Cabbage: In a bowl, combine shredded red cabbage, sliced green onions, red wine vinegar, and salt. Toss everything together thoroughly and let it sit for 30 minutes to allow the cabbage to soften and develop tangy flavors. After marinating, drain any excess liquid and gently scrunch the cabbage with your hands to break it down slightly.
- Make Pink Sauce: In a small bowl, mix sour cream (or yogurt) with sriracha sauce until well blended. Adjust the heat by adding more or less sriracha according to your taste preference.
- Cook the Fish: Heat 1 tablespoon of olive oil in a skillet over high heat until hot. Place the marinated fish fillets in the skillet and cook for about 2 minutes on each side, or until the fish is golden brown and cooked through. The fish should flake easily when done.
- Flake the Fish: Remove the cooked fish from the skillet and place it on a plate. Using a fork, gently flake the fish into large pieces suitable for filling tacos.
- Assemble the Tacos: Warm the tortillas and lay them flat. Start by layering a generous amount of pickled cabbage on each tortilla, followed by flaked fish. Add a dollop of the pink sauce on top and finish with a squeeze of fresh lime juice. Garnish with fresh cilantro leaves. Fold the tortillas over and serve immediately while warm.
Notes
- Use firm white fish such as cod, halibut, tilapia, or snapper for best results.
- Chipotle powder adds a smoky heat; adjust quantity based on preferred spice level.
- Sriracha-based pink sauce can be substituted with a mix of mayonnaise and hot sauce if sour cream is not preferred.
- Warm the tortillas by heating them on a dry skillet or wrapping them in foil and warming in the oven for pliability.
- Marinating the fish for longer than one hour can result in a mushy texture due to the acidity of lime juice.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: fish tacos, chipotle fish, pickled cabbage, lime, sriracha sauce, taco recipe, quick dinner, Mexican street food
