Mains and Suppers
Seasonal Fresh Fish Tacos with Zesty Cabbage and Lime
These vibrant tacos feature flaky, pan-seared white fish nestled in warm tortillas and topped with a crisp, seasonal cabbage and radish slaw. Finished with a cooling lime crema, it's a bright and nourishing meal that celebrates the freshest catch of the day.
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 385 kcal
Method
Prepare the seasonal slaw by combining the shredded cabbage, sliced radishes, and half of the lime juice in a medium bowl. Set aside to soften slightly.
Create the lime crema by mixing the sour cream (or a cashew-based cream for a dairy-free variation), chopped cilantro, and the remaining lime juice in a small bowl. Season with a pinch of sea salt.
Pat the fish fillets dry with a paper towel and season both sides evenly with the cumin and smoked paprika.
Heat the avocado oil in a large cast-iron skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes per side until the edges are opaque and the fish flakes easily with a fork.
While the fish is cooking, briefly warm the tortillas over an open flame or in a dry pan until soft and slightly charred. For a grain-free variation, substitute corn tortillas with large butter lettuce leaves.
Break the cooked fish into large chunks and distribute evenly among the warm tortillas. Top with a generous heap of the cabbage slaw and a drizzle of the lime crema. Serve immediately with extra lime wedges on the side.
Notes
Always pat your fish completely dry before seasoning to ensure a crisp exterior rather than steaming.
If cabbage isn't in season, try thinly shaved fennel or kohlrabi for a similar crunch.
Warm your tortillas just before serving to keep them pliable; cold tortillas tend to crack.
For extra heat, add a finely diced seasonal jalapeño or serrano pepper to the slaw.
