Fish Tacos

Instructions

Step 1 Pat the fish fillets dry and rub them with olive oil, chili powder, garlic powder, paprika, cumin, salt, and pepper.
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Step 2 Heat a skillet over medium heat and cook the fish for about 3–4 minutes per side until flaky and cooked through.
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Step 3 Remove the fish from the pan and gently break it into large chunks.
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Step 4 In a small bowl, whisk together sour cream, mayonnaise, lime juice, and hot sauce to make the taco sauce.
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Step 5 Warm the corn tortillas in a dry skillet or directly over a flame until soft and lightly charred.
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Step 6 Assemble the tacos by placing fish pieces in each tortilla.
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Step 7 Top with shredded cabbage, diced avocado, tomatoes, cilantro, cotija cheese, and a drizzle of the creamy sauce.
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Step 8 Finish with a squeeze of fresh lime juice and serve immediately.

Storage and Reheating Tips

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Keep toppings and tortillas stored separately to maintain freshness. Reheat the fish gently in a skillet over medium heat or in the microwave until warmed through. Assemble the tacos just before serving for the best texture and flavor.