Spicy Mexican Pan-Fried Fish Tacos

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Crisp pan-fried white fish fillets seasoned with a spicy rub, served in warm tortillas with fresh slaw and creamy sauce. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (cod or tilapia), chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, cut into 4 pieces white fish fillets (cod or tilapia)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 8 small corn tortillas
• 1 cup, thinly sliced red cabbage
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 2 tbsp, chopped fresh cilantro
• 1 small, finely diced jalapeño
• 1/4 tsp for slaw sauce salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture evenly onto 1 lb white fish fillets cut into 4 pieces.
2. Step 2: Heat 3 tbsp olive oil in a large sauté pan over medium-high heat until hot but not smoking.
3. Step 3: Add the fish pieces to the pan and cook for 3-4 minutes per side until golden brown and cooked through, flaking easily with a fork.
4. Step 4: While fish cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: In a bowl, combine 1 cup thinly sliced red cabbage, 2 tbsp lime juice, 1/4 cup mayonnaise, 2 tbsp chopped fresh cilantro, 1 small finely diced jalapeño, and 1/4 tsp salt. Toss until the slaw is evenly coated.
6. Step 6: Assemble tacos by placing a cooked fish piece on each warmed tortilla and topping with a generous spoonful of the jalapeño lime slaw.