Crispy Fish Tacos with Cabbage and Lime Crema

Lightly crisp pan-seared cod, crunchy cabbage, quick-pickled onion, and avocado-lime crema make bright Baja-inspired tacos without deep-frying.

50 min

4 servings

Ingredients

1 1/2 lb cod fillets, cut into 1-inch strips

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

1 tsp kosher salt, divided

1/4 tsp ground black pepper

2 tbsp cornstarch

2 tbsp neutral oil

1 small red onion, thinly sliced

1/3 cup distilled white vinegar

1 tsp granulated sugar

8 small corn tortillas

2 cups green cabbage, finely shredded

1 ripe avocado

1/3 cup sour cream

2 limes

1/3 cup fresh cilantro, chopped and divided

2 tsp hot sauce, for serving (optional)

Wide skillet · Small saucepan · Heatproof bowl · Mixing bowl · Fork or potato masher · Instant-read thermometer · Cutting board

Keep the coating crisp

Pat the cod dry and cook it in uncrowded batches; crowded pieces release moisture and steam.

Serve while warm

Set out the crema, pickled onion, lime wedges, and hot sauce so each taco can be finished just before eating.

01. Warm vinegar with sugar and 1/4 tsp salt until steaming, then pour over sliced red onion while you prepare the toppings.

02. Shred cabbage, chop cilantro, cut one lime into wedges, and reserve the other lime for crema.

03. Mash avocado with sour cream, juice of one lime, half the cilantro, and 1/4 tsp salt; cover until serving.

04. Pat cod dry, season with chili powder, cumin, paprika, remaining salt, and pepper, then dust with cornstarch.

05. Heat oil until shimmering and sear cod in uncrowded batches for 2 to 3 minutes per side, to 145 F at the thickest pieces.

06. Wipe excess oil from the skillet and warm tortillas about 20 seconds per side until pliable.

07. Fill tortillas with cabbage and fish, then finish with crema, pickled onion, remaining cilantro, lime wedges, and optional hot sauce.