PRE-ORDER NOW Delish Cookbook, $30, indiebound.org
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
Love fish tacos? Well, these are the end-all be-all. Read on to see what makes these tacos so special.
The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod.
People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in a little oil for a few minutes per side in a skillet. Let the fish rest a few minutes before using a fork to flake it into pieces.
Warm your corn tortillas over a flame or in the microwave to help make them a little more flexible and taste better!
If you made this recipe, we'd love to know your thoughts down below in the comments section—leave us a rating and let us know how you liked it! A fan of seafood? Check out these 70 super simple seafood recipes!
mayonnaise
Juice of 1 lime
freshly chopped cilantro
honey
shredded purple cabbage
corn kernels
jalapeño, minced
extra-virgin olive oil
Juice of 1 lime
chili powder
paprika
ground cumin
cayenne pepper
cod (or other flaky white fish)
vegetable oil
Kosher salt
Freshly ground black pepper
corn tortillas
avocado, diced
Lime wedges, for serving
Sour cream, for serving
PRE-ORDER NOW Delish Cookbook, $30, indiebound.org
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
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