📝 About This Recipe
Transport your senses to the sun-drenched shores of Ensenada with these vibrant, gluten-free fish tacos. Featuring flaky white fish seasoned with smoky spices and seared to perfection, these tacos are nestled in warm corn tortillas and topped with a crunchy cabbage slaw. The marriage of heat from the spices and the cooling tang of a lime-infused crema makes this dish a masterclass in balanced coastal flavors.
🥗 Ingredients
The Fish and Rub
- 1.5 pounds White Fish Fillets (such as Mahi Mahi, Cod, or Halibut; cut into 1-inch strips)
- 2 tablespoons Olive Oil (for searing)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder (mild or medium heat)
- 1/2 teaspoon Garlic Powder
- to taste Kosher Salt and Black Pepper
Cilantro-Lime Slaw
- 3 cups Shredded Cabbage Mix (combination of green and red cabbage)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the acidity)
Zesty Lime Crema
- 1/2 cup Sour Cream (or Greek yogurt for a lighter option)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1 teaspoon Sriracha or Hot Sauce (optional, for a kick)
Assembly
- 8-12 pieces Corn Tortillas (certified gluten-free)
- 1 large Avocado (sliced or diced)
- 2-3 pieces Radishes (thinly sliced for crunch)
- 1 Lime Wedges (for serving)
👨🍳 Instructions
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1
In a small bowl, whisk together the smoked paprika, cumin, chili powder, garlic powder, salt, and pepper to create your spice rub.
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2
Pat the fish fillets completely dry with paper towels; moisture is the enemy of a good sear. Rub the spice mixture evenly over all sides of the fish strips.
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3
Prepare the Lime Crema by combining sour cream, lime juice, lime zest, and hot sauce in a small bowl. Whisk until smooth and refrigerate until ready to serve.
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4
In a medium bowl, toss the shredded cabbage with the cilantro, 1 tablespoon of lime juice, and honey. Let it sit for at least 10 minutes to soften slightly.
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5
Heat a large non-stick or cast-iron skillet over medium-high heat with 2 tablespoons of olive oil.
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6
Once the oil is shimmering, add the fish strips in a single layer, being careful not to crowd the pan. Cook for 3-4 minutes without moving them to develop a golden crust.
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7
Carefully flip the fish using a thin spatula and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
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8
Remove the fish from the heat and transfer to a plate. If the pieces are large, gently break them into chunky bite-sized flakes.
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9
While the fish rests, warm the corn tortillas. You can do this by placing them directly over a low gas flame for 10-15 seconds per side using tongs, or in a dry skillet until pliable and slightly charred.
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10
Keep the warmed tortillas wrapped in a clean kitchen towel to stay soft and steamy.
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11
To assemble, place two tortillas on each plate (doubling up provides better structural integrity). Lay a generous portion of fish in the center.
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12
Top with a heap of the cilantro-lime slaw, a few slices of avocado, and the sliced radishes.
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13
Drizzle the Lime Crema over the top and serve immediately with extra lime wedges on the side.
💡 Chef's Tips
Always pat your fish dry before seasoning to ensure the spices stick and the fish sears rather than steams. Warm your corn tortillas thoroughly; cold corn tortillas are brittle and will break, but heat makes them flexible and flavorful. If you prefer a deeper flavor, marinate the fish in the spice rub and a splash of lime juice for 15 minutes before cooking. For an extra crunch, add toasted pepitas (pumpkin seeds) as a final garnish. Use a high-smoke point oil like avocado or light olive oil to avoid a smoky kitchen when searing the fish.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Serve alongside a side of Mexican street corn (Elote) or a simple black bean salad. A bowl of fresh mango salsa provides a sweet contrast to the smoky fish. For a full feast, offer a side of cilantro-lime rice and homemade guacamole.