Quick Pan-Seared Fish Tacos
70% authentic · Mexican-Inspired
A simplified version of fish tacos using pan-seared fish for a faster preparation, complemented by a quick lime-cilantro slaw and a creamy avocado sauce.
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Ingredients
- Firm white fish fillets (e.g., mahi-mahi, snapper)1.5 lbs
- Olive oil2 tbsp
- Flour tortillas8
- Shredded green cabbage2 cups
- Shredded red cabbage1 cup
- Fresh cilantro, chopped1/2 cup
- Lime juice3 tbsp
- Avocado1
- Greek yogurt or sour cream1/4 cup
- Garlic clove1
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the avocado sauce: Mash the avocado with Greek yogurt/sour cream, minced garlic, 1 tbsp lime juice, salt, and pepper until smooth. Add a splash of water if needed for consistency. Set aside.
- 2
Make the slaw: In a bowl, combine shredded green and red cabbage, chopped cilantro, and the remaining 2 tbsp lime juice. Season with salt and pepper. Toss to combine.
- 3
Cut the fish fillets into 1-inch thick pieces. Season generously with salt and pepper.
- 4
Heat olive oil in a large skillet over medium-high heat.
- 5
Sear the fish pieces for 3-4 minutes per side, until cooked through and lightly golden. Remove from skillet.
- 6
Warm the flour tortillas on a dry skillet or directly over a low gas flame until softened.
- 7
Assemble the tacos: Layer the pan-seared fish onto the warm tortillas. Top with the lime-cilantro slaw and a generous dollop of avocado sauce. Garnish with extra cilantro.
