Fish Tacos

Light, flaky and fresh.

Why You'll Love This Recipe

• Crispy spiced fish without deep-frying.
• Bright, crunchy, creamy in one bite.
• Ready in 25 minutes.
• Lighter than chicken or beef tacos.
• Crowd-pleaser at taco nights.

Ingredient Notes

• Firm fish (cod, mahi) holds together when flaked; delicate fish falls apart.
• Smoked paprika carries the 'fried' vibe without the oil.
• Corn tortillas are traditional; flour works.

Ingredient Substitutions

• Shrimp (sear 90 sec per side).
• Greek yogurt for half the mayo in the crema.
• Quick pickled onions in place of slaw.

Equipment Needed

• Large skillet
• Mixing bowls
• Tongs
• Tortilla warmer or dry skillet

Prep Tips

• Mix slaw and crema before cooking fish.
• Double-stack corn tortillas for sturdier tacos.

Instructions

1. 1

   Gather and prep: 1 lb white fish fillets, 8 small flour tortillas, 1/2 small head cabbage, shredded (about 4 cups), 1 lime (for juice), 1 tsp cilantro, 1 tsp cumin, 1 tbsp mayonnaise, 3 cloves garlic, minced. mince the garlic, and chop the fresh herbs before you start cooking.

2. 2

   Season fish with cumin, pan-sear. Cook ground meat to 160°F internal; drain any excess fat before serving.

3. 3

   Make slaw with cabbage, lime, mayo.

4. 4

   Flake fish into tortillas, top with slaw.

Artsi Pro Tips

• Pat fish bone-dry for a real spice crust.
• Warm tortillas over open flame for char and flexibility.
• Let the slaw rest 10 minutes for the best texture.

Common Mistakes

• Overcooking fish until rubbery.
• Wet fish that won't hold seasoning.
• Cold tortillas, which crack.

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