These simple flavourful quick-cooking fish tacos are exactly what you want to make on a busy week night. A flaky white fish like hake works best here. The fillets get a dry rub with a spice mix of ground cumin, paprika, cayenne pepper, and salt before getting pan-seared until they get a deep, flavourful crust.
Place the flaky hunks of fish over warm charred tortillas (we prefer corn tortillas, but flour tortillas work too) and top with a crunchy shredded slaw that’s dressed in fresh lime juice and olive oil. Drizzle everything with the three-ingredient spicy fish taco sauce (a combination of sour cream, garlic-chilli hot sauce, and more lime juice), which can be dialled up in heat to your taste.
And if you forgot the tortillas? Serve the spiced fish fillets over rice with a side of black beans and plenty of fresh cilantro for the easiest Mexican-inspired fish non-tacos ever.
INGREDIENTS
Sauce
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
Tacos and assembly
¼ small head of cabbage, thinly sliced
2 Tbsp. fresh lime juice
3 Tbsp. extra-virgin olive oil, divided
3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
1 Tbsp. ground cumin
1 Tbsp. paprika
½ tsp. cayenne pepper
700g. skinless, boneless hake fillets
Warm small corn tortillas, thinly sliced red onion, thinly sliced jalapeño, cilantro leaves with tender stems, and lime wedges (for serving)
RECIPE PREPARATION
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.
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.
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.
Place 700g. skinless, boneless hake 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.
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.
To serve, top warm small corn tortillas with pieces of fish and reserved slaw. Top with thinly sliced red onion, thinly sliced jalapeño, and coriander leaves with tender stems. Serve with lime wedges for squeezing over.
Written by Rachel Gurjar
This article originally appeared on Bon Appetit US
