Baja-Style Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema

Name: Baja-Style Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: ½ cup (120 g) sour cream; 2 tablespoons (28 g) mayonnaise; 1 tablespoon (15 ml) fresh lime juice, freshly squeezed, plus 1 teaspoon finely grated zest; ⅛ teaspoon (0.8 g) fine sea salt; 4 cups (280 g) green cabbage, cored and very thinly shredded (about ¼ small head); ¼ cup (35 g) red onion, very thinly sliced; ½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed; 1 tablespoon (14 ml) extra-virgin olive oil; ½ teaspoon (3 g) fine sea salt; 1½ pounds (680 g) skinless firm white fish fillets (cod, halibut, or mahi-mahi), patted very dry, cut into strips about 1 inch (2.5 cm) wide and 3 inches (7.5 cm) long; 1 teaspoon (3 g) chili powder; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1½ g) garlic powder; ¾ teaspoon (4½ g) fine sea salt; 2 tablespoons (16 g) cornstarch; 3 tablespoons (42 ml) avocado oil or other neutral high-heat oil; 12 tortillas (360 g) corn tortillas, 6-inch (15 cm); 2 whole (130 g) limes, cut into wedges; hot sauce, to taste (optional)

From the MyKitchenBank Kitchen

Crisp-edged, spice-rubbed white fish seared in a skillet, tucked into warm corn tortillas with a crunchy lime-dressed cabbage slaw and cool lime crema. Weeknight-friendly and no deep fryer required.

Prep: 25 min
Cook: 15 min
Wait: 15 min
Total: 55 min
Makes: 12 tacos (4 servings, 3 tacos each)

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Ingredients

4 servings

For the lime crema
½ cup (120 g) sour cream
2 tablespoons (28 g) mayonnaise
1 tablespoon (15 ml) fresh lime juice, freshly squeezed, plus 1 teaspoon finely grated zest
⅛ teaspoon (0.8 g) fine sea salt
For the slaw
4 cups (280 g) green cabbage, cored and very thinly shredded (about ¼ small head)
¼ cup (35 g) red onion, very thinly sliced
½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
2 tablespoons (30 ml) fresh lime juice, freshly squeezed
1 tablespoon (14 ml) extra-virgin olive oil
½ teaspoon (3 g) fine sea salt
For the fish
1½ pounds (680 g) skinless firm white fish fillets (cod, halibut, or mahi-mahi), patted very dry, cut into strips about 1 inch (2.5 cm) wide and 3 inches (7.5 cm) long
1 teaspoon (3 g) chili powder
1 teaspoon (2 g) ground cumin
½ teaspoon (1.5 g) garlic powder
¾ teaspoon (4.5 g) fine sea salt
2 tablespoons (16 g) cornstarch
3 tablespoons (42 ml) avocado oil or other neutral high-heat oil
To serve
12 tortillas (360 g) corn tortillas, 6-inch (15 cm)
2 whole (130 g) limes, cut into wedges
hot sauce, to taste (optional)

Equipment (7)

12-inch (30 cm) heavy skillet (cast iron or stainless steel)
Large mixing bowl
Small mixing bowl
Fish spatula or thin flexible spatula
Instant-read thermometer
Second dry skillet or comfortable griddle for tortillas
Clean kitchen towel and foil for keeping tortillas warm

Steps

Before you start

Pat the fish very dry with paper towels; dry fish is what gives you a golden crust instead of steaming.
Make the crema and slaw first so the flavors meld while you cook the fish.
Choose a firm white fish such as cod, halibut, mahi-mahi or haddock, cut into strips about 1 inch (2.5 cm) wide.
The fish is safely cooked when the thickest piece reaches 145°F (63°C) on an instant-read thermometer and flakes easily.
Have tortillas, lime wedges and toppings ready at the table, because the fish is best eaten right out of the pan.

1
Mix lime crema
- In a small bowl, stir together the sour cream, mayonnaise, 1 tablespoon lime juice, 1 teaspoon lime zest and ⅛ teaspoon salt until smooth.
- Taste; it should be tangy and creamy.
- Cover and refrigerate.
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Ready when: Smooth, pale and spoonable
2
Dress the slaw
- In a large bowl, toss the cabbage, red onion and cilantro with 2 tablespoons lime juice, the olive oil and ½ teaspoon salt.
- Use your hands to massage lightly for 20 seconds.
- Let sit while you prep the fish.
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Ready when: Cabbage is slightly wilted but still crunchy
Tip: Don't dress it much earlier than 30 minutes ahead or it turns watery.
3
Season the fish
- In a small bowl, mix the chili powder, cumin, garlic powder, ¾ teaspoon salt and the cornstarch.
- Pat the fish strips dry once more and place in a bowl or on a plate.
- Sprinkle the spice mix over the fish and turn gently until every piece is evenly and thinly coated.
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Ready when: Fish looks evenly dusted with no wet spots
Tip: Cornstarch gives a light crisp crust without a batter.
4
Heat the skillet
- Set a 12-inch (30 cm) skillet over medium-high heat.
- Add the oil and heat for 2 to 3 minutes until it shimmers and a pinch of seasoning sizzles immediately.
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Ready when: Oil shimmers and flows like water
Tip: If the oil smokes heavily, lower the heat slightly.
5
Sear the first side
- Lay the fish strips in the pan in a single layer with space between them, working in two batches if needed.
- Cook without moving for 3 minutes, until the underside is deep golden and releases easily from the pan.
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Ready when: Golden-brown crust; fish lifts without sticking
Tip: If it sticks, give it another 30 seconds; it releases once the crust forms.
6
Flip and finish
- Carefully flip each piece with a thin spatula and cook 1 to 2 minutes more, until golden and the fish flakes easily.
- Check the thickest piece with an instant-read thermometer; the fish must reach a safe internal temperature of 145°F (63°C).
- Transfer to a plate and repeat with any remaining fish, adding a little more oil if the pan looks dry.
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Ready when: Opaque throughout, flakes with a fork, 145°F (63°C) in the thickest part
Tip: Thin pieces cook fast; don't overcook or the fish turns dry.
7
Warm the tortillas
- Heat a dry skillet or griddle over medium heat.
- Warm each tortilla for 30 to 45 seconds per side until soft, pliable and lightly speckled.
- Stack in a clean towel and wrap in foil to keep warm.
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Ready when: Soft, flexible, with light brown spots
Tip: Warm tortillas fold without cracking; stale ones may need a light water sprinkle first.
8
Assemble and serve
- Fill each tortilla with a few pieces of fish, a handful of slaw and a spoonful of lime crema.
- Serve right away with lime wedges and hot sauce, if using.
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Tip: Serve immediately so the fish stays crisp.

Good to know

Tips

Don't crowd the pan; crowding lowers the temperature and steams the fish instead of crisping it.
Slice the cabbage as thin as you can with a sharp knife for slaw that tucks neatly into the taco.
Double-stack tortillas if they are thin to prevent tearing under the filling.
Add sliced avocado or pickled jalapeños for extra richness or heat.

Make ahead

Make the crema up to 3 days ahead and refrigerate covered. Shred the cabbage and onion up to 1 day ahead and store undressed; dress 15 to 30 minutes before serving. Fish can be seasoned up to 30 minutes ahead and kept refrigerated.

Storage & reheating

Store components separately. Cooked fish keeps in the fridge up to 2 days in an airtight container; reheat in a skillet over medium heat 2 to 3 minutes or in a 400°F (200°C) oven for 5 minutes to re-crisp, until hot throughout (165°F/74°C for leftovers). Dressed slaw keeps 1 day in the fridge; crema keeps 3 days. Cooked fish can be frozen up to 1 month but loses crispness. Assembled tacos do not store well.

Substitutions

sour cream → plain full-fat Greek yogurt. Slightly tangier and thicker; thin with a teaspoon of water if needed.
green cabbage → red cabbage or bagged coleslaw mix without dressing. Red cabbage adds color; shred finely.
skinless firm white fish fillets (cod, halibut, or mahi-mahi) → large peeled shrimp. Cook 1 to 2 minutes per side until pink and opaque, 145°F (63°C).
corn tortillas, 6-inch (15 cm) → flour tortillas (6-inch). Warm briefly for a softer, more pliable taco.