Fish Tacos with Crunchy Cabbage and Lime Yogurt

Ingredients

• 600 g boneless white fish fillets, thawed safely if frozen
• 1 tablespoon neutral oil
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 250 g cabbage, finely shredded
• 150 g plain pasteurised yogurt
• 1 tablespoon mayonnaise
• 2 limes: 1 for zest and juice, 1 cut into wedges
• 12 small corn tortillas
• 15 g cilantro, chopped

Instructions

1. Prepare the cold components. Mix yogurt, mayonnaise, the finely grated zest of one washed lime and 1 tablespoon of its juice. Season with a small pinch of the measured salt. Toss cabbage with another tablespoon of lime juice, half the cilantro and another small pinch of salt. Refrigerate sauce and slaw while cooking.
2. Dry and season the fish. Pat fish dry and check carefully for bones. Cut into broad strips about 4 cm wide, keeping the pieces thick enough to turn without breaking. Mix paprika, cumin, garlic powder, pepper and the remaining salt, then sprinkle over both sides. Keep raw fish away from the prepared slaw.
3. Cook the first side. Heat oil in a large nonstick or well-seasoned skillet over medium-high heat. Add fish with gaps between the pieces. Cook for about 3–4 minutes without prodding. Lower the heat if the spices darken before the edges begin turning opaque.
4. Turn and check doneness. Use a thin spatula to turn gently and cook for another 2–4 minutes, depending on thickness. Measure at least 63°C/145°F in the thickest portion; the flesh should separate easily into flakes. Lift to a clean plate and break into large chunks rather than fine shreds.
5. Warm the tortillas. Warm tortillas briefly in a dry skillet, flipping once, until they bend easily. Keep them covered so they do not dry out. Drain any cabbage liquid that has collected in the bowl to avoid soggy tacos.
6. Layer and serve. Divide cabbage among the tortillas, add fish and drizzle with the yogurt sauce. Finish with the remaining cilantro and lime wedges. Eat promptly while the fish is warm and the slaw stays crisp; serve extra sauce separately.

Tips and troubleshooting

Wet fish releases water and sticks more easily, so drying it is worth the extra minute. Thin tail pieces finish sooner than thick centres and can be removed individually. If a fillet begins to break, let it finish cooking in larger flakes instead of repeatedly turning it.

Substitutions

Use a dairy-free unsweetened yogurt alternative if suitable, checking its consistency and allergen label. Finely shredded lettuce can replace cabbage when serving immediately, although it loses crunch sooner. Add chilli sauce at the table.

Allergen notes

Contains fish and milk; mayonnaise commonly contains egg and may contain mustard. Check tortilla and condiment labels for gluten and other allergens.

Storage and reheating

Refrigerate cooked leftovers in shallow covered containers within 2 hours, or within 1 hour above 32°C/90°F. Keep the refrigerator at 4°C/40°F or colder and use cooked leftovers within 3–4 days. Reheat cooked fillings thoroughly to 74°C/165°F. Store salad and cold sauces separately; reheat only the portion needed. Discard food left out beyond these limits. Assemble fresh bread or tortillas only after reheating the filling; stored assembled sandwiches and tacos become soggy.

Food safety references: USDA safe cooking temperatures and leftovers and food safety.