📝 About This Recipe
Bring the vibrant spirit of Baja California to your family table with these kid-friendly, mild fish tacos. We use flaky white fish lightly dusted in a gentle spice blend, paired with a crunchy, colorful slaw that adds texture without the heat. The star of the show is a silky honey-lime crema that balances the savory fish with a touch of sweetness, making it a guaranteed hit for little explorers and grown-ups alike.
🥗 Ingredients
The Fish
- 1.5 pounds White fish fillets (Cod, Tilapia, or Mahi Mahi) (cut into 2-inch strips)
- 2 tablespoons Olive oil (for searing)
- 1 teaspoon Smoked paprika (mild/sweet variety)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
The Honey-Lime Crema
- 1/2 cup Sour cream or Greek yogurt (full fat preferred for creaminess)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Honey (to balance the acidity)
- 1 tablespoon Fresh cilantro (very finely minced)
The Crunchy Slaw
- 2 cups Shredded green cabbage (can use a pre-mixed slaw bag)
- 1 medium Carrot (grated)
- 1 tablespoon Apple cider vinegar
- 1/2 teaspoon Sugar
Assembly
- 8-12 pieces Corn or Flour tortillas (small street taco size)
- 1 large Avocado (sliced into wedges)
- 1 handful Lime wedges (for serving)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels; this ensures a good sear rather than steaming the fish.
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2
In a small bowl, whisk together the smoked paprika, garlic powder, and salt. Sprinkle this mixture evenly over both sides of the fish strips.
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3
Prepare the Honey-Lime Crema by combining the sour cream, lime juice, honey, and minced cilantro in a small bowl. Stir until smooth and refrigerate until ready to serve.
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4
In a medium bowl, toss the shredded cabbage and grated carrots with the apple cider vinegar and sugar. Let this sit for at least 10 minutes to soften slightly.
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5
Heat a large non-stick skillet over medium-high heat and add the olive oil.
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6
Place the fish strips in the hot skillet. Cook for 3-4 minutes on the first side without moving them, until a golden crust forms.
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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
While the fish rests for a moment, warm the tortillas. You can do this directly over a low gas flame for 5 seconds per side or in a dry pan until soft and pliable.
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9
Place two warm tortillas on each plate. Lay a piece of fish in the center of each tortilla.
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10
Top the fish with a generous heap of the crunchy slaw and a slice of creamy avocado.
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11
Drizzle the Honey-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; moisture is the enemy of a golden-brown crust. If your kids are sensitive to cilantro, swap it for fresh parsley in the crema or leave it out entirely. For extra crunch, you can lightly toast the tortillas until they have small charred spots. Use a firm white fish like Mahi Mahi if you want the strips to hold their shape perfectly during flipping. If you have leftovers, store the fish and slaw separately to keep the textures fresh.
🍽️ Serving Suggestions
Serve with a side of mild Mexican red rice or cilantro-lime white rice. A side of sweet corn on the cob with a sprinkle of Parmesan cheese (a kid-friendly elote) pairs beautifully. Offer a bowl of fresh mango chunks to complement the mild tropical flavors of the fish. For a refreshing drink, serve with homemade strawberry lemonade or sparkling water with a splash of lime juice.