Fish Tacos with Cabbage Slaw and Cilantro Crema
Serves 4 · Makes 8 tacos · Prep: 20 minutes · Cook: 40 minutes · Total: About 1 hour, including fries
Don’t be shy with the avocado in these fish tacos! Tuck a few slices beside the fish and spoon the cilantro crema over the cabbage. Start the fries first, though. You’ll have plenty of time to get everything else ready while they bake.
Ingredients
For the oven fries
- 1½ pounds russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon black pepper
For the cilantro lime crema
- ½ cup sour cream
- ½ cup packed cilantro leaves and tender stems
- 1 tablespoon fresh lime juice
- 1 small garlic clove
- ¼ teaspoon fine sea salt
- 1 to 2 tablespoons water, as needed
For the cabbage slaw
- 3 cups finely shredded cabbage, a mixture of green and purple
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ¼ teaspoon fine sea salt
For the fish
- 1½ pounds skinless, boneless cod fillets
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil, divided
To assemble
- 8 small corn tortillas
- 2 ripe avocados, sliced
- Lime wedges
Instructions
- 1
Get the fries into the oven
Heat the oven to 425°F.
Scrub the potatoes and cut them into sticks about ⅓ inch thick. Rinse under cold water, then dry thoroughly with a clean kitchen towel.
Toss with the olive oil, salt, and pepper. Spread across a large rimmed metal sheet pan, leaving space between the fries. Use two pans if they overlap.
Bake for 35 to 45 minutes, turning after about 20 minutes, until the edges brown and the centers feel tender.
- 2
Blend the crema
Put the sour cream, cilantro, lime juice, garlic, and salt in a small blender or food processor. Blend until smooth.
Add water a tablespoon at a time until the crema falls easily from a spoon. Refrigerate while you finish the rest.
Without a blender, mince the cilantro and grate the garlic, then stir everything together.
- 3
Toss the slaw
Mix the mayonnaise, lime juice, and salt in a bowl. Add the shredded cabbage and toss thoroughly.
Keep the slaw in the refrigerator until you assemble the tacos. If liquid collects at the bottom, lift the cabbage out with tongs rather than pouring it onto the tortillas.
- 4
Prepare the fish and warm the tortillas
When the fries have about 15 minutes left, pat the fish dry and cut it into eight thick pieces. Aim for roughly ½ to ¾ inch thick.
Mix the salt, cumin, garlic powder, and pepper. Sprinkle over both sides of the fish.
Lightly sprinkle the tortillas with water, wrap them together in foil, and put them in the oven for the final 8 to 10 minutes of the fries’ cooking time.
- 5
Sear the fish
Heat a tablespoon of oil in a 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat.
Add half the fish, leaving room between the pieces. Cook for about 3 minutes without moving them. Slide a thin spatula underneath and turn gently.
Cook for another 2 to 3 minutes, depending on thickness, until the fish flakes and reaches 145°F in the center. Transfer to a plate.
Add the remaining tablespoon of oil and cook the second batch. Lower the heat slightly if the seasoning starts to burn.
- 6
Assemble and serve
Open the warm tortillas and add a small handful of slaw to each. Set the fish on top, tuck in the avocado, and spoon over the cilantro crema.
Taste a fry and add more salt if needed. Serve alongside the tacos with lime wedges. Assemble only what you’re about to eat, then keep the remaining fillings separate for seconds.
Choosing fish for tacos
Cod works well here, though very thin tail pieces can break apart during turning. Choose thicker portions when you can.
Mahi-mahi and halibut also work. Watch the fish as it cooks rather than relying entirely on the timer, especially if you switch to thinner fillets.
For frozen fish, thaw overnight in the refrigerator and blot away the moisture before seasoning.
A few useful shortcuts
Bagged slaw: Buy a plain shredded cabbage mix and add the dressing above. Skip mixes with sweet dried fruit or crunchy toppings.
Frozen fries: Follow the package directions and cook the fish near the end of their baking time.
Make the crema ahead: Refrigerate it in a covered container up to a day ahead. Stir before serving.
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