Ingredients:

  • 1 lb (450g) firm white fish fillets (e.g., Cod, Halibut, or Tilapia), cut into 1-inch thick strips
  • 2 Tbsp olive oil (extra virgin)
  • 2 Tbsp fresh lime juice
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 cloves garlic, minced finely
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt (for fish)
  • 1/4 tsp black pepper
  • 3 cups (250g) shredded cabbage (red and green mix)
  • 1/2 cup (60g) shredded carrot
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp lime juice (for slaw)
  • 1 tsp canned chipotle pepper in adobo sauce, minced (or 1/2 tsp chipotle powder)
  • 1/4 tsp salt (for slaw)
  • 12 small corn or flour tortillas (4-6 inches/10-15 cm)
  • Extra lime wedges, for serving
  • Optional garnishes: Diced avocado, hot sauce, crumbled Cotija cheese

Instructions:

  1. Combine Marinade: In a shallow dish, whisk together the olive oil, 2 Tbsp lime juice, chopped cilantro, minced garlic, cumin, chili powder, oregano, salt, and pepper.
  2. Coat the Fish: Add the fish strips to the marinade, ensuring they are evenly coated. Cover and refrigerate for a minimum of 30 minutes, up to 1 hour.
  3. Mix Slaw Dressing: In a medium bowl, combine the sour cream/yogurt, mayonnaise, 1 Tbsp lime juice, minced chipotle, and 1/4 tsp salt. Whisk until smooth.
  4. Dress Slaw: Add the shredded cabbage and carrots to the dressing. Toss gently until everything is lightly coated. Cover and refrigerate while cooking the fish.
  5. Sear Preparation: Heat your cast iron skillet over medium-high heat until hot. Add 1 Tbsp of cooking oil if necessary.
  6. Sear Fish: Remove the fish strips from the marinade, shaking off excess liquid. Place the fish gently into the hot pan in a single layer (work in batches to avoid overcrowding). Sear for 3–4 minutes per side until the edges are golden brown and the fish flakes easily. Transfer the cooked fish to a platter.
  7. Warm the Tortillas: Warm the tortillas briefly either in a dry skillet over medium heat (about 30 seconds per side until lightly charred) or wrapped in foil in a 350°F (175°C) oven for 5 minutes.
  8. Assemble and Serve: Lay out the warm tortillas. Place 2-3 pieces of the seared Cilantro-Lime fish down the center of each. Spoon a generous helping of the Creamy Chipotle Slaw over the fish. Serve immediately with lime wedges and any optional toppings.