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Pan-Seared Fish Tacos with Spicy Cabbage Slaw

Enjoy the vibrant flavors of pan-seared fish served on warm flatbreads, topped with a zesty cabbage slaw that captures the essence of coastal Mexico.

Main
Prep 20m · Cook 30m · Total 50m
11 ingredients

The connection between Mexico and its rich culinary traditions, particularly in seafood, is mirrored in the fresh and lively flavors of this dish. The use of flatbreads as a base pays homage to the region's love for handheld meals, while the spicy slaw adds a crunch and brightness, reminiscent of the colorful markets found in Mexico City. As December brings in seasonal ingredients, fresh cabbage and fish are perfect for a hearty yet light meal. Inspired by The U.S. Gave Mexico a List of Russian Spies. Mexico Let Them Stay. and Why Some Doctors Say There Are Cancers That Shouldn’t Be Treated.

Instructions

  1. In a bowl, mix the shredded cabbage, grated carrot, lime juice, salt, and pepper to make the slaw. Set aside to marinate.
  2. Season the fish fillets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
  3. Once the oil is hot, add the fish fillets and sear for about 3-4 minutes on each side until golden and cooked through.
  4. While the fish is cooking, prepare the sauce by mixing Greek yogurt, sriracha, and chopped cilantro in a small bowl.
  5. Warm the flatbreads in a dry skillet or microwave for a few seconds until pliable.
  6. To assemble, place a piece of fish on each flatbread, top with the cabbage slaw, and drizzle with the yogurt sauce. Serve immediately.