Pan-Seared Fish Tacos with Citrus Slaw and Avocado Crema

Name: Pan-Seared Fish Tacos with Citrus Slaw and Avocado Crema
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 pound white fish (such as cod, tilapia, or mahi-mahi); 1.5 tablespoon taco seasoning; 2 tablespoon olive oil; 8 corn tortillas; 4 cup green cabbage (pre-shredded or finely sliced); 0.25 cup red onion (finely sliced); 0.5 cup fresh cilantro (chopped); 3 tablespoon lime juice; 0.25 cup mayonnaise; 0.5 cup sour cream; 1 avocado; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Flaky pan-seared white fish seasoned with taco spices, served in warm tortillas with a bright, crunchy citrus slaw and a creamy, zesty avocado crema for a perfectly balanced and authentic taco experience.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $4.94/serving

Dietary

Gluten-Free
Nut-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

1.25 pound white fish (such as cod, tilapia, or mahi-mahi)
1.5 tablespoon taco seasoning
2 tablespoon olive oil
8 corn tortillas
4 cup green cabbage (pre-shredded or finely sliced)
0.25 cup red onion (finely sliced)
0.5 cup fresh cilantro (chopped)
3 tablespoon lime juice
0.25 cup mayonnaise
0.5 cup sour cream
1 avocado
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Pat the white fish fillets dry with paper towels and sprinkle evenly with 1 tablespoon of the taco seasoning, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
In a medium bowl, combine the green cabbage, red onion, 2 tablespoons of the fresh cilantro, 1 tablespoon of the lime juice, 1/4 cup mayonnaise, and the remaining 1/4 teaspoon of salt. Toss well to combine and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned white fish fillets and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from skillet and flake gently with a fork.
While the fish cooks, prepare the avocado crema: In a small bowl, mash the avocado with 1/2 cup sour cream and the remaining 2 tablespoons of lime juice until smooth. Season with a pinch of salt if desired.
Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
Assemble the tacos by dividing the warm tortillas among plates. Fill each tortilla with flaked white fish, top generously with the citrus slaw, and drizzle with avocado crema. Garnish with the remaining chopped fresh cilantro if desired.

Notes

Adjust the spice level of the fish by increasing or decreasing the taco seasoning. Leftovers for both the fish and slaw can be stored separately in the refrigerator for up to 2-3 days and reassembled just before serving.

Nutrition (per serving)

Calories: 525
Protein: 33.1 g
Carbohydrates: 29.8 g
Fat: 33.8 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 7.8 g
Sugar: 3.2 g
Cholesterol: 95 mg