Gulf Coast Fish Tacos With Fresh-Caught Fish

For the Fish

• 1 1/2 to 2 pounds fresh Gulf fish fillets
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional
• Juice of 1 lime

For the Slaw

• 3 cups shredded cabbage or cabbage and carrot mix
• 2 tablespoons chopped cilantro
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Pinch of salt

For the Crema

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 small garlic clove, finely grated
• Pinch of salt
• A few dashes of hot sauce, optional

For Serving

• Corn tortillas or flour tortillas
• Sliced avocado
• Pico de gallo
• Fresh jalapeño slices
• Extra lime wedges
• Crumbled cotija or queso fresco, optional

1. Season the fish

I pat the fish dry, drizzle it with olive oil and lime juice, and then rub it with the salt, pepper, garlic powder, smoked paprika, onion powder, cumin, and cayenne. I let it sit for a few minutes while I prepare the slaw and sauce.

2. Make the slaw

I stir together the cabbage, cilantro, mayonnaise, sour cream, lime juice, honey, and a pinch of salt. It only takes a few minutes, and it adds that cool, crisp bite that fish tacos need.

3. Whisk the crema

I whisk together the sour cream, mayonnaise, lime juice, garlic, salt, and hot sauce until smooth. If I want it thinner for drizzling, I add just a tiny splash of water.

4. Cook the fish

I usually cook the fish in a hot skillet with a little olive oil for about 3 to 4 minutes per side, depending on thickness. You can also grill it. Once it flakes easily, I remove it from the heat and break it into large pieces.

5. Warm the tortillas

I warm the tortillas in a dry skillet or directly over the flame for just a few seconds. That little bit of heat and char gives them much better texture and flavor.

6. Build the tacos

I add the fish, then the slaw, avocado, pico de gallo, and crema. A final squeeze of lime over the top brings everything together beautifully.