Cabo Wabo Fish Tacos
Dive into the vibrant flavors of coastal Mexico with these irresistible Cabo Wabo Fish Tacos! Featuring tender, flaky white fish fillets seasoned with a smoky blend of chili powder, cumin, and garlic, these tacos are grilled to perfection for a light yet flavorful base. Served on charred corn tortillas, each bite is elevated with a crisp topping of shredded cabbage, zesty lime crema, and a sprinkle of fresh cilantro. Amp up the heat with pickled jalapeños or hot sauce for an extra kick. Ready in just 25 minutes, these tacos are the ultimate weeknight dinner or crowd-pleasing addition to taco night. Perfectly balanced and easy to make, Cabo Wabo Fish Tacos bring a taste of coastal bliss right to your table!
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Recipe Information
Ingredients
- 1 lb White fish fillets (e.g., cod, mahi-mahi, or tilapia)
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 Corn tortillas
- 2 cups Shredded cabbage (red or green)
- 0.5 cup Fresh cilantro (chopped)
- 2 Lime (cut into wedges)
- 0.5 cup Sour cream
- 1 tsp Hot sauce (optional, for crema)
- 2 tbsp Mayonnaise
- 0.25 cup Pickled jalapeños (chopped, optional)
Instructions
Preheat a large skillet or grill pan over medium-high heat.
In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and black pepper.
Pat the fish fillets dry with a paper towel, then brush them with olive oil on both sides.
Rub the spice mixture evenly over the fish fillets to coat them.
Place the fish on the preheated skillet or grill pan. Cook for about 4-5 minutes on one side, then gently flip and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Set aside.
While the fish is cooking, prepare the crema by combining sour cream, mayonnaise, lime juice (half a lime), and hot sauce (if using) in a small bowl. Stir until smooth and set aside.
Warm the corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable, about 10-15 seconds per side.
Assemble the tacos by placing a portion of the cooked fish in the center of a warm tortilla. Top with shredded cabbage, a drizzle of crema, chopped cilantro, and pickled jalapeños (if desired).
Serve the tacos immediately with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 21.0 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 665 mg | 51% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
