Entree: United States – Tex-Mex Borderlands – Grilled Fish Tacos (Grilled seasoned white fish served in warm tortillas with crisp cabbage and tangy crema)

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 10 min

Total 40 min

Ingredients

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

- 4 white fish fillets, approx. 1.5 lb (680 g) total (firm fish such as cod, mahi-mahi, or halibut)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (4 g) chili powder
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 8 small corn tortillas (6-inch (15.2 cm)) (8 tortillas)
- 2 cups (150 g) thinly shredded green or purple cabbage
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (60 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lime juice (additional for crema)
- 1/4 tsp (1 g) kosher salt (for crema)
- 1 small jalapeño, thinly sliced (optional)
- 1/2 small red onion, thinly sliced and optionally quick-pickled (see instructions)
- Lime wedges, for serving

Show original ingredient measurements

- 4 white fish fillets, approx. 1.5 lb (680 g) total (firm fish such as cod, mahi-mahi, or halibut)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (4 g) chili powder
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 8 small corn tortillas (6-inch) (8 tortillas)
- 2 cups (150 g) thinly shredded green or purple cabbage
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (60 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lime juice (additional for crema)
- 1/4 tsp (1 g) kosher salt (for crema)
- 1 small jalapeño, thinly sliced (optional)
- 1/2 small red onion, thinly sliced and optionally quick-pickled (see instructions)
- Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lime juice, cumin, smoked paprika, chili powder, 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper. Brush or rub the marinade over the fish fillets and let sit 10–20 minutes.
2. Meanwhile make the crema: whisk together Mexican crema, mayonnaise, 1 tbsp (15 ml) lime juice, and 1/4 tsp (1.25 ml) salt. Taste and adjust seasoning; refrigerate until assembly.
3. If pickling onion: place sliced red onion in a small bowl with 2 tbsp (30 ml) white vinegar, 1 tbsp (15 ml) water, 1 tsp (4 g) sugar, and a pinch of salt for at least 10 minutes.
4. Heat a grill or heavy skillet over medium-high heat until very hot. Oil the grill grates or skillet lightly.
5. Grill or sear fish 3–4 minutes per side (depending on thickness) until opaque and flaking easily. Remove and let rest 2 minutes, then flake into large pieces with a fork.
6. Warm tortillas on the grill or in a dry skillet until pliable and slightly charred, about 20–30 seconds per side.
7. Toss shredded cabbage with chopped cilantro and a pinch of salt; add a squeeze of lime if desired.
8. Assemble: place warm tortilla on a plate, add flaked fish, top with cabbage-cilantro mixture, a drizzle of lime crema, pickled onion and jalapeño slices if using, and a lime wedge to squeeze over before eating.

1. In a bowl combine 2 tbsp olive oil, 1 tbsp lime juice, cumin, smoked paprika, chili powder, 1/2 tsp salt, and 1/4 tsp pepper. Brush or rub the marinade over the fish fillets and let sit 10–20 minutes.
2. Meanwhile make the crema: whisk together Mexican crema, mayonnaise, 1 tbsp lime juice, and 1/4 tsp salt. Taste and adjust seasoning; refrigerate until assembly.
3. If pickling onion: place sliced red onion in a small bowl with 2 tbsp (30 ml) white vinegar, 1 tbsp (15 ml) water, 1 tsp (4 g) sugar, and a pinch of salt for at least 10 minutes.
4. Heat a grill or heavy skillet over medium-high heat until very hot. Oil the grill grates or skillet lightly.
5. Grill or sear fish 3–4 minutes per side (depending on thickness) until opaque and flaking easily. Remove and let rest 2 minutes, then flake into large pieces with a fork.
6. Warm tortillas on the grill or in a dry skillet until pliable and slightly charred, about 20–30 seconds per side.
7. Toss shredded cabbage with chopped cilantro and a pinch of salt; add a squeeze of lime if desired.
8. Assemble: place warm tortilla on a plate, add flaked fish, top with cabbage-cilantro mixture, a drizzle of lime crema, pickled onion and jalapeño slices if using, and a lime wedge to squeeze over before eating.