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Flaky fish nestled in warm tortillas with fresh slaw and creamy sauce make the perfect light, protein-rich dinner. These healthy fish tacos bring a fresh, coastal vibe to family taco night.
Pat the fish fillets dry and cut them into 8 even pieces for easy taco assembly.
In a small bowl, mix chili powder, cumin, garlic powder, salt, and black pepper. Coat both sides of the fish pieces with the seasoning blend.
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. When oil shimmers, add fish and cook for 3–4 minutes per side without moving, until golden brown and just cooked through. Remove and cover loosely with foil to keep warm.
While the fish cooks, toss shredded cabbage with 2 tbsp fresh lime juice and a pinch of salt in a bowl. In a separate small bowl, combine sour cream and hot sauce (if using) to make a quick crema.
Warm corn tortillas directly over a burner or in a dry skillet for about 20 seconds per side, stacking them to keep warm and soft.
Assemble each taco: Layer cabbage slaw on tortillas, top with a piece of fish, a drizzle of crema, a few slices of avocado, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges on the side.
