Description
Light and flaky white fish tacos topped with a rich, velvety lemon butter sauce and crisp cabbage for a restaurant-style seafood dinner at home.
Ingredients
Scale
- 1 lb white fish fillets (Cod, Mahi-Mahi, or Tilapia)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Pat the fish fillets dry with paper towels and season both sides with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add fish to the pan and sear for 3-4 minutes per side until golden brown and flaky.
- Reduce heat to medium and add butter to the pan, stirring until melted and foaming.
- Stir in fresh lemon juice and a pinch of salt, whisking for 1 minute until the sauce is glossy.
- Spoon the lemon butter sauce over the fish fillets and remove from heat.
- Warm corn tortillas in a dry skillet or over an open flame until flexible and slightly charred.
- Flake the fish into large chunks and divide among the tortillas.
- Top with shredded cabbage, chopped cilantro, and a drizzle of the remaining butter sauce.
- Serve immediately with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Searing
- Cuisine: Mexican-Fusion