Fish tacos with lime slaw
Smoky spiced white fish in warm tortillas with a crunchy lime and cilantro slaw and a quick chipotle-style yogurt sauce. Taco night, sorted.
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 680 kcal
Ingredients
Method
Toss the cabbage, half the lime juice, the cilantro stems, scallion, 1 tablespoon of the oil and a good pinch of salt in a bowl. Set aside to soften slightly while you cook.
Stir the yogurt, hot sauce and remaining lime juice together with a pinch of salt.
Pat the fish dry and cut into 1 1/2-inch chunks. Mix the paprika, cumin, garlic powder and 1/2 teaspoon salt, then toss the fish in the spice mix until coated.
Heat a large skillet over high heat and warm the tortillas for about 20 seconds each side until soft and lightly charred. Stack and wrap in a clean kitchen towel.
Reduce the heat to medium-high, add the remaining oil and cook the fish for 2 minutes each side, turning once, until it's opaque and flakes easily.
Fill the warm tortillas with slaw, fish and avocado. Drizzle with the yogurt sauce, scatter with cilantro leaves and serve with lime wedges.
Tips
- Fish is cooked when it turns from glassy to white all the way through and flakes with a gentle push of a fork. Don't overcook it or it falls apart.
- For gluten-free tacos, use tortillas labelled 100% corn and check the hot sauce.
- Swap the yogurt for sour cream, or mayonnaise for a dairy-free version.
