Ingredients
Scale
- 1 lb white fish fillets (like cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 lime, juiced
- 1 tsp lime zest
Instructions
- Preheat oven to 375°F (190°C).
- Season fish fillets with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a pan over medium heat. Cook fish for 3-4 minutes per side until flaky.
- Warm tortillas in a dry pan or oven for 1 minute.
- Mix sour cream, lime juice, and lime zest to make the crema.
- Assemble tacos: place fish on tortillas, top with cabbage, tomatoes, avocado, and drizzle with lime crema.
- Garnish with chopped cilantro and serve immediately.
Notes
- Use fresh lime juice for best flavor.
- Adjust spices to your taste.
- Serve with extra lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg