October Fish Taco Recipe
For the Fish:
White fish fillets
(mahi-mahi, cod, or halibut recommended)
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
For the Slaw:
2 cups shredded green or red cabbage
½ cup shredded carrots
¼ cup red onion, thinly sliced
¼ cup cilantro, chopped
Juice of 1 lime
2 tbsp mayonnaise or Greek yogurt
1 tsp honey (optional)
Salt & pepper, to taste
For the Sauce:
½ cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp hot sauce or sriracha
½ tsp garlic powder
To Serve:
8 small corn or flour tortillas, warmed
Fresh avocado slices (optional)
Extra lime wedges
Instructions:
Prepare the Fish:
In a small bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice.
Coat the fish fillets evenly and let marinate for 15 minutes.
Cook the Fish:
Heat a skillet or grill pan over medium-high heat.
Cook fish for 3–4 minutes per side, until opaque and flaky.
Remove from heat and gently flake into bite-sized pieces.
Make the Slaw:
In a large bowl, combine cabbage, carrots, onion, and cilantro.
In a small bowl, whisk lime juice, mayo/Greek yogurt, and honey.
Toss together and season with salt and pepper.
Mix the Sauce:
Stir together sour cream, mayo, lime juice, hot sauce, and garlic powder until smooth.
Assemble Tacos:
Warm tortillas and layer with slaw, fish, a drizzle of sauce, and optional avocado slices.
Garnish with extra cilantro and a squeeze of lime.
Tip: For a smoky twist, grill the tortillas directly over a flame for a few seconds until slightly charred.
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Nautical Mile Magazine
