Fish Tacos You Will LOVE! (Creamy Sauce & Crunchy Slaw)

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Chop 1/4 head of green cabbage and 1/4 head of purple cabbage and place in a bowl.

Add 1 roasted jalapeno pepper, 1/2 cup chopped fresh cilantro, juice of 1 lime, 2 tablespoons champagne vinegar, 1 teaspoon honey, and salt to taste to the bowl.

Mix all the slaw ingredients together and set aside.

In a separate bowl, combine 1/2 cup Duke's mayo, 1/2 cup Mexican crema, 1 tablespoon lime juice, 1 teaspoon granulated garlic, hot sauce to taste, and salt to taste to make the fish taco sauce.

Whisk the sauce ingredients together until combined and creamy, then set aside.

Season 1.25 pounds of chopped mahi mahi with 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1/4 teaspoon white pepper, and salt to taste.

Heat a skillet over medium heat and add olive oil.

Cook the seasoned fish in the skillet for a couple of minutes per side until cooked through.

Warm flour tortillas (can use corn tortillas) and set up a taco assembly station.

Place a layer of slaw on the tortilla, add pieces of cooked fish, drizzle with fish taco sauce, and add optional toppings like avocado or fresh jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens