Fish Tacos
"This is one of those dishes that reminds me cooking should be fun. It’s light, colorful, and full of fresh flavor. Fish tacos are simple, but when you season the fish right, build a balanced slaw, and take a second to plate them with intention, they hit like something straight off a restaurant menu. It’s all about the texture, the tang, and that squeeze of lime at the end that brings it all together."
Estimated grocery cost: $14–$20 before tax
Estimated grocery costs vary by location, store, brand, and current prices. Estimates are before tax.
Ingredients
- For the Fish
- For the Slaw and Toppings
Directions
- Season 1 1/2 pounds of white fish with 1 teaspoon each of garlic powder, smoked paprika, ground cumin, and chili powder. Add a pinch of salt and black pepper, drizzle with 2 tablespoons of olive oil, and squeeze the juice of 1 lime over the top. Let it marinate for at least 15 minutes while you prep the slaw.
- In a bowl, toss together 2 cups of shredded cabbage, 1/4 cup of mayonnaise, 1 tablespoon of lime juice, 1 teaspoon of honey, and a pinch of salt and pepper. Let it sit while the flavors develop.
- Heat a skillet or grill pan over medium-high heat. Cook the fish for about 3–4 minutes per side until the fish flakes easily and reaches 145°F, with a light char. Break it into large flakes with a fork.
- Warm up 8 tortillas in a dry skillet or directly over an open flame for a few seconds on each side until soft and slightly toasted.
- Assemble your tacos by layering the fish, topping with slaw, and finishing with fresh cilantro, diced red onion, avocado slices, and a squeeze of lime.
Chef Moe’s Tip
"Marinate that fish long enough for the lime and spices to really sink in—it makes a big difference in the final flavor. And always toast your tortillas right before serving. That light char brings a hint of smokiness that makes the whole taco feel like a street food gem, but with a fine-dining touch."
