- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 fish fillets (any white fish like cod, mahi mahi, halibut)
- 2 tablespoons olive oil
- 12 corn tortillas , warm
- 2 tablespoons chipotle mayo (store-bought or simple recipe in notes)
- Fresh lime juice
- Tomato , chopped
- Red cabbage , thinly sliced
- Cilantro , roughly chopped
- Lime wedges for garnish
Combine the cumin, chili powder, garlic powder, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a non-stick skillet set over medium-high heat, heat 1 tablespoon of oil. Add 2 of the fish fillets and cook, undisturbed, about 4 minutes. Flip the fillets and cook for another 4 minutes. Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets. Set aside.
Make chipotle mayo using the recipe in notes. If using store-bought chipotle mayo, mix two tablespoons of the chipotle mayo with 1 tablespoon of lime juice to slightly thin it out for drizzling over tacos.
Using a fork, shred the fish fillets. Divide into 12 corn tortillas, top with red cabbage, tomato, cilantro, and chipotle mayo. Serve and enjoy!