Fish Tacos Cabbage Lime Crema (Print Version)

# Ingredients:

→ Fish

01 - 2 white fish fillets (approximately 225 g), such as cod or tilapia

02 - 1 tablespoon olive oil (15 mL)

03 - 1 teaspoon smoked paprika (2 g)

04 - 1/2 teaspoon ground cumin (1 g)

05 - Salt, to taste

06 - Freshly ground black pepper, to taste

→ Tortillas

07 - 4 small corn tortillas

→ Cabbage Slaw

08 - 1 cup shredded cabbage (70 g)

09 - Extra lime juice (a few drops, optional)

10 - Pinch of salt

→ Lime Crema

11 - 1/4 cup plain Greek yogurt (60 mL)

12 - Juice of 1 lime (30 mL)

13 - 1 teaspoon honey (5 mL)

→ Garnish

14 - Fresh cilantro, finely chopped

# Instructions:

01 - Combine fish fillets with olive oil, smoked paprika, ground cumin, salt, and black pepper. Rub mixture evenly over both sides and set aside to marinate for 10–15 minutes.

02 - Whisk Greek yogurt, freshly squeezed lime juice, and honey in a small bowl until the mixture is smooth and cohesive. Reserve for serving.

03 - Thinly slice the cabbage and toss with a few drops of lime juice and a pinch of salt until lightly coated and crisp.

04 - Grill or pan-sear marinated fish over medium heat for 3–4 minutes per side, or until the flesh is opaque and flakes easily. Meanwhile, warm tortillas in a dry skillet or over an open flame until slightly charred at the edges.

05 - Flake the cooked fish and layer onto warmed tortillas. Top each with crisp cabbage slaw and drizzle generously with lime crema. Garnish with fresh cilantro just before serving.

# Notes:

01 - For extra heat and acidity, add thin slices of jalapeño or a spoonful of pickled onions to each taco.

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