– 1 lb white fish fillets (cod, tilapia) – 8 small corn or flour tortillas – 1 cup shredded cabbage – 1/4 cup chopped cilantro – 1 lime, cut into wedges – 1/2 tsp chili powder – 1/2 tsp cumin – Salt and pepper to taste – 2 tbsp olive oil
For the Sauce: – 1/2 cup mayonnaise – 1/4 cup sour cream – 1 tbsp lime juice – 1 tsp chipotle in adobo sauce, minced – 1/2 tsp garlic powder – Salt to taste
Start by mixing chili powder, cumin, salt, and pepper in a bowl. Rub this spice mix all over the fish fillets for a flavorful base.
Heat olive oil in a pan over medium heat. Cook the seasoned fish for 3-4 minutes on each side until it flakes easily with a fork.
While the fish cooks, prepare the sauce by blending mayonnaise, sour cream, lime juice, chipotle, garlic powder, and salt until smooth.
Warm the tortillas on a skillet or microwave until soft and pliable, making them ready for easy folding without cracking.
Flake the cooked fish into bite-sized pieces, then layer it onto each tortilla followed by a handful of shredded cabbage.
Drizzle the chipotle-lime sauce generously over the fish and cabbage, adding a fresh squeeze of lime for extra zing.
Garnish with chopped cilantro, fold the tacos, and serve immediately for a fresh, tasty meal packed with zest and spice.