Crispy or grilled fish with crunchy cabbage, creamy sauce, and fresh lime wrapped in soft tortillas.
# What You'll Need:
→ Fish
01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 1 tsp ground cumin
03 - 1 tsp paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
07 - 2 tbsp olive oil (for pan-frying or brushing if grilling)
08 - Optional for breading: 1/2 cup all-purpose flour
09 - Optional for breading: 1 large egg
10 - Optional for breading: 1/2 cup panko breadcrumbs
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - Juice of 1 lime
16 - 1 tbsp olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - 1 tsp honey or agave syrup
23 - Salt and pepper, to taste
→ Garnishes
24 - Lime wedges
25 - Extra chopped cilantro
# How to Prepare:
01 - Combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Toss well and set aside to marinate.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper in a small bowl until smooth. Refrigerate until needed.
03 - Pat fish dry and cut into strips. Season evenly with cumin, paprika, garlic powder, salt, and black pepper. For breaded version, dredge fish strips in flour, dip in beaten egg, then coat in panko breadcrumbs. Heat olive oil in a skillet over medium-high heat and cook fish 2–3 minutes per side until golden and cooked through. Alternatively, brush fish with olive oil and grill over medium-high heat 2–3 minutes per side.
04 - Heat tortillas in a dry skillet or wrap in foil and warm them in a preheated oven until pliable and warm.
05 - Lay slaw on each tortilla, add cooked fish strips on top, drizzle with creamy sauce, then garnish with fresh cilantro and a squeeze of lime.
