Pan-Seared Fish Tacos with Avocado Crema and Cabbage Slaw
Lightly pan-seared white fish tacos topped with creamy avocado sauce and crunchy cabbage slaw for a fresh Cinco de Mayo dish. This mexican-inspired cinco de mayo ready in about 25 minutes pairs tablespoons olive oil, teaspoon chili powder, teaspoon garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 large avocado
- 1/2 cup sour cream
- 2 tablespoons water
- 1/4 teaspoon salt for crema
Instructions
- Step 1: In a small bowl, mix 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the spice mixture evenly over 1 pound white fish fillets.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned fish and cook for 3-4 minutes per side until opaque and flaky. Remove from heat and break into bite-sized pieces.
- Step 3: In a medium bowl, toss 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, and 2 tablespoons lime juice until well combined.
- Step 4: In a blender or food processor, combine 1 large avocado, 1/2 cup sour cream, 2 tablespoons water, and 1/4 teaspoon salt. Blend until smooth and creamy.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 6: Assemble tacos by dividing the fish pieces among the tortillas, topping each with cabbage slaw and a drizzle of avocado crema. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Fish Tacos with Avocado Crema and Cabbage Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Fish Tacos with Avocado Crema and Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Pan-Seared Fish Tacos with Avocado Crema and Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Fish Tacos with Avocado Crema and Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Fish Tacos with Avocado Crema and Cabbage Slaw?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
