Entree: Mexico – Sonora – Tacos de Pescado (Grilled fish on warm flour tortillas topped with tangy crema, cabbage, and fresh condiments typical of Sonora)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) firm white fish fillets (e.g., cod, tilapia, or grouper), about 4 fillets, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) chili powder (mild)
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1.25 g) freshly ground black pepper
- 8 (6-inch (15.2 cm)) flour tortillas
- 2 cups (160 g) green cabbage, finely shredded
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 tbsp (30 g) mayonnaise
- 1 tbsp (15 ml) lime juice (for crema)
- 1/4 cup (15 g) cilantro leaves, chopped
- 1 small red onion, thinly sliced
- 1/4 cup (60 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt (for pickling)
- Lime wedges, for serving
- Optional: crumbled cotija cheese to taste

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets (e.g., cod, tilapia, or grouper), about 4 fillets, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) chili powder (mild)
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1.25 g) freshly ground black pepper
- 8 (6-inch) flour tortillas
- 2 cups (160 g) green cabbage, finely shredded
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 tbsp (30 g) mayonnaise
- 1 tbsp (15 ml) lime juice (for crema)
- 1/4 cup (15 g) cilantro leaves, chopped
- 1 small red onion, thinly sliced
- 1/4 cup (60 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt (for pickling)
- Lime wedges, for serving
- Optional: crumbled cotija cheese to taste

Instructions

1. Step 1: Make the quick-pickled onions: place thinly sliced red onion in a heatproof bowl. Warm the white vinegar with sugar and 1 tsp (5 g) salt until the sugar dissolves, pour over the onions, and let sit at least 15 minutes while you prepare the rest.
2. Step 2: In a small bowl, whisk together 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lime juice, minced garlic, cumin, chili powder, smoked paprika, 1/2 tsp (2.5 g) salt, and black pepper. Brush or rub this mixture over the fish fillets and let marinate 15–20 minutes at room temperature.
3. Step 3: Make the lime crema by whisking together Mexican crema (or sour cream) 1/2 cup (120 ml), mayonnaise 2 tbsp (30 g), and 1 tbsp (15 ml) lime juice; season to taste with a pinch of salt. Stir in half the chopped cilantro.
4. Step 4: Preheat a grill or grill pan to medium-high. Oil the grates lightly. Grill the marinated fish fillets 3–4 minutes per side, depending on thickness, until opaque and flaky. Remove and let rest 2 minutes, then break into large flakes.
5. Step 5: Warm the flour tortillas on the grill or a dry skillet until pliable and slightly charred in spots.
6. Step 6: Assemble tacos: place a small handful of shredded cabbage on each tortilla, top with flaked grilled fish, a drizzle of lime crema, a spoonful of pickled onions, remaining cilantro, and optional cotija. Serve immediately with lime wedges for squeezing.