Quick and Easy Fish Tacos

These fish tacos are bursting with fresh flavors and ready in just 20 minutes. The combination of flaky white fish with zesty lime crema and crunchy cabbage creates the perfect balance of textures and tastes.

Ingredients

• 1 pound white fish fillets (tilapia, cod, or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• salt and pepper (to taste)
• 8 small corn tortillas
• 2 cups shredded cabbage (or coleslaw mix)
• 1 avocado (sliced)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 0.5 cup sour cream
• 1 tablespoon lime juice
• 0.25 teaspoon lime zest

Instructions

1. Mix sour cream, lime juice, and lime zest in a small bowl to make the lime crema. Set aside.
2. Pat fish dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
3. Rub the spice mixture evenly over both sides of the fish fillets.
4. Heat olive oil in a large skillet over medium-high heat. Add fish and cook for 3-4 minutes per side until fish flakes easily with a fork.
5. While fish is cooking, warm tortillas in a dry skillet or microwave for 20 seconds.
6. Break the cooked fish into chunks with a fork.
7. Assemble tacos: place fish on warm tortillas, top with shredded cabbage, avocado slices, and cilantro.
8. Drizzle with lime crema and serve with lime wedges on the side.

Notes