There’s just something about taco night that brings everyone to the table — and these fish tacos never disappoint.

The first time I made them was after a beach trip when I couldn’t stop thinking about the fish tacos we had by the water. I tried to recreate them with pantry spices, a quick slaw, and flaky white fish — and now they’re a go-to whenever we want something fresh but satisfying.

They’re smoky, tangy, and just a little creamy. Totally weeknight-friendly and perfect for warm weather dinners outside.

Ingredients

For the Fish:

• 1.5 lbs white fish (tilapia, cod, or mahi mahi)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp cumin

• Salt & pepper to taste

For the Slaw:

• 2 cups shredded cabbage or slaw mix

• 1/4 cup plain Greek yogurt or mayo

• 1 tbsp lime juice

• 1 tsp honey or maple syrup

• Pinch of salt and pepper

For Serving:

• 8 small corn or flour tortillas

• Lime wedges

• Fresh cilantro

• Optional: avocado, pickled onions, hot sauce

Instructions

1. Make the blackened seasoning:
   Mix the spices in a small bowl. Pat fish dry, then rub both sides with olive oil and coat with the spice mixture.

2. Cook the fish:
   Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side until it’s flaky and blackened on the edges. Remove and gently break into chunks.

3. Make the slaw:
   In a bowl, whisk together yogurt, lime juice, honey, salt, and pepper. Toss with shredded cabbage.

4. Assemble tacos:
   Warm tortillas. Fill with fish, creamy slaw, and any toppings you like. Finish with lime juice and fresh herbs.

Sarah’s Tips

• No yogurt? Sour cream works too — or use dairy-free if needed.

• Add sliced avocado or mango salsa for extra summer vibes.

• For extra crisp fish, cook it in a cast iron skillet with a little butter.

Nutrition (Per 2 tacos)

• Calories: 370

• Carbs: 24g

• Sugars: 5g

• Fat: 15g

• Protein: 30g

• Fiber: 4g