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Clean recipe · bonappetit.com

Easy Fish Tacos With Spicy Sauce

You only need 20 minutes and some cod or halibut for this simple fish tacos recipe. Top each spice-crusted fillet with a bright, lime-y cabbage slaw for added crunch.

Original recipe: bonappetit.com

Yield:
4 servings
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Easy Fish Tacos With Spicy Sauce

Ingredients

  1. 1 cup sour cream or plain whole-milk Greek yogurt
  2. 2 Tbsp. sriracha
  3. 1 Tbsp. fresh lime juice
  4. 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  5. ¼ tsp. sugar
  6. ¼ small head of cabbage, thinly sliced
  7. 2 Tbsp. fresh lime juice
  8. 3 Tbsp. extra-virgin olive oil, divided
  9. 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
  10. 1 Tbsp. ground cumin
  11. 1 Tbsp. paprika
  12. ½ tsp. cayenne pepper
  13. 1½ lb. skinless, boneless cod or halibut fillets
  14. Warm small corn tortillas, thinly sliced red onion, thinly sliced jalapeño, cilantro leaves with tender stems, and lime wedges (for serving)

Instructions

  1. Sauce

    Whisk 1 cup sour cream or plain whole-milk Greek yogurt, 2 Tbsp. sriracha, 1 Tbsp. fresh lime juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. sugar, and 2 Tbsp. water in a small bowl to combine. Cover and chill sauce until ready to use. Do ahead: Sauce can be made 1 day ahead. Keep chilled.

  2. Tacos and assembly

    Toss ¼ small head of cabbage, thinly sliced, 2 Tbsp. fresh lime juice, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Set slaw aside.
  3. Mix 1 Tbsp. ground cumin, 1 Tbsp. paprika, ½ tsp. cayenne pepper, and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine.
  4. Place 1½ lb. skinless, boneless cod or halibut fillets on a small baking sheet or plate and sprinkle spice mix over to coat. Drizzle remaining 2 Tbsp. extra-virgin olive oil over fish and rub with your hands so a light paste forms on fish with no dry spots.
  5. Heat a dry nonstick skillet over medium-high. Cook fish, gently turning over with a fish spatula halfway through, until golden and flesh is opaque and flakes easily with a fork, about 12 minutes total. Remove from heat.
  6. To serve, top warm small corn tortillas with pieces of fish and reserved slaw. Top with thinly sliced red onion, thinly sliced jalapeño, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.