Family-Meal Fish Tacos
Updated Aug. 11, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons chile powder
- 2tablespoons garlic powder
- 2tablespoons paprika
- 1tablespoon ground cumin
- 1teaspoon red-pepper flakes, or to taste
- 1½pounds firm white fish fillets, like cod or red snapper, skinless
- Kosher salt and freshly ground black pepper to taste
- 1½cups sour cream
- 2chipotle chilies in adobo, finely chopped, or more to taste
- 12white corn tortillas
- 3tablespoons neutral oil, like grapeseed or canola
- 6scallions, trimmed and cut into 4-inch lengths
- 5radishes, trimmed and sliced thin
- 8ounces Cheddar cheese, grated
- 2limes, cut into wedges
Nutritional analysis per serving (4 servings)
765 calories; 49 grams fat; 21 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 38 grams protein; 1004 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350. Combine the chile powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish. Season the fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.
- Step 2
Combine the sour cream and the chipotles in a small bowl, and stir to combine. Set aside.
- Step 3
Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
- Step 4
Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside.
- Step 5
Add the remaining oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
- Step 6
Serve the fish with warm tortillas, garnished with the scallions, radishes, cheese and chipotle sour cream, and lime wedges on the side.
Private Notes
Comments
Lovely. But fish tacos need more veggies. Cilantro leaves, minced tomato, avocado. Maybe some finely sliced lettuce or cabbage. Put some California in it, dude!!
Generic recipe terms like "Red Snapper" and "Cod" represent both threatened species and safer alternatives. For example, rockfish from places like Alaska and CA may be labeled as red snapper and it is considered a good choice, but other fish labeled as red snapper may not be. Ditto for Atlantic cod. Seafood Watch has a wallet guide that I've found to be very helpful when shopping for ingredients.
I made this once and was so taken with the fish preparation that I've made the fish alone over and over.
I love making fish tacos but the house reeks for days. Is this not an issue for anyone else? I am saving this recipe but cannot make it on a swift rotation.
The rub for the fish was really delicious. My kids gobbled it up! The seared scallions got a bit rubbery - maybe I did them wrong? Lime and chipotle were sharp and interesting flavors.
1. @Mendy - thx! Never liked corn tortilla until doing that water dip thing! 2. I sprinkle all the spices across a quarter sheet pan (toaster oven size) and then press the fish into it both sides, mopping up spices for the edges. No shaky hots or adobo, cut the scallions smaller, add other veggies slaws etc if you’d like, but not needed to make this any better. One of my fav meals!