American dinner

Pan-Seared Fish Tacos with Lime Slaw

Name: Pan-Seared Fish Tacos with Lime Slaw
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.75 pounds white fish fillets (cod, mahi-mahi, or tilapia); 10 corn or flour tortillas; 3 cups shredded green cabbage; 3 tablespoons fresh lime juice, divided; 0.5 cup fresh cilantro leaves, chopped; 0.5 cup mayonnaise; 1 ripe avocado, pitted and mashed; 3 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1.5 teaspoons ground cumin; 0.75 teaspoon smoked paprika; 1 jalapeño pepper, minced (seeds removed for less heat); 0.5 medium red onion, thinly sliced; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 teaspoon apple cider vinegar; Warm water for tortillas; Lime wedges for serving

Easy pan-seared fish tacos with lime slaw and avocado crema. Ready in 30 minutes with fresh, simple ingredients.

Prep: 18 minCook: 10 minTotal: 28 minServes 4462 cal

Health Scores

Gut Health8/10

Anti-Inflammatory8/10

Blood Sugar Control7/10

Instructions

1
Pat the fish fillets completely dry with paper towels to ensure a crispy exterior when seared.
2
Combine the shredded cabbage, red onion, 1.5 tablespoons of lime juice, apple cider vinegar, and minced jalapeño in a large bowl, tossing gently to coat evenly.
3
Set the cabbage slaw aside at room temperature, allowing flavors to meld while you prepare the remaining components.
4
Mix together the mayonnaise, mashed avocado, minced garlic, remaining 1.5 tablespoons of lime juice, and half of the fresh cilantro in a small bowl to create the crema sauce.
5
Rub both sides of each fish fillet with cumin, smoked paprika, kosher salt, and black pepper just before cooking.
6
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7
Carefully place the seasoned fish fillets skin-side down in the hot skillet and cook undisturbed for 3 to 4 minutes until the skin crisps and turns golden.
8
Gently flip each fillet and cook for an additional 2 to 3 minutes on the second side until the fish is opaque throughout and flakes easily with a fork.
9
Warm the tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side, or wrap them in a damp kitchen towel to keep them pliable.
10
Assemble the tacos by placing a warm tortilla on a serving plate and spreading a thin layer of avocado crema down the center.
11
Break or flake the cooked fish into bite-sized pieces and distribute evenly among the tortillas.
12
Top each taco with a generous portion of the lime cabbage slaw, then sprinkle with remaining fresh cilantro.
13
Serve immediately with lime wedges on the side for additional brightness and fresh flavor.

Variations & Substitutions

Ingredient	Substitute	Notes
mayonnaise	Greek yogurt	reduces saturated fat and adds probiotics for gut health without sacrificing creaminess
corn or flour tortillas	whole grain or sprouted grain tortillas	increases fiber content and provides slower carbohydrate absorption for stable blood sugar
shredded green cabbage	shredded purple cabbage with fresh kale ribbons	boosts anthocyanins and polyphenols which reduce inflammation and support digestive health
smoked paprika and cumin seasoning blend	smoked paprika, cumin, and turmeric with fresh ginger	turmeric contains curcumin with potent anti-inflammatory properties; ginger aids digestion
apple cider vinegar	fresh lemon juice with a splash of kombucha	kombucha provides live cultures that support gut microbiome diversity and digestive function

Nutrition Information

Per serving (serves 4)

Calories	462
Total Fat	16g
Saturated Fat	3g
Cholesterol	70mg
Sodium	580mg
Carbohydrates	41g
Fiber	7g
Sugar	2g
Protein	44g