Spring Fish Tacos

Spring Fish Tacos

A bright, fresh taco recipe perfect for spring—or any weeknight meal! Use hake or any white fish you have on hand.

Serves: 3

Ingredients

For the Fish Marinade:

  • 1 lb hake fillets (or any white fish)

  • 1/4 cup olive oil

  • Juice of 1 lime

  • 2 Tbsp Cholula hot sauce

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 3 Tbsp chili powder

  • 2 tsp salt

  • 1 tsp black pepper

For the Coleslaw:

  • 1/2 green cabbage, thinly sliced

  • 3 carrots, grated

  • 1/4 to 1/2 red onion, minced

  • 1/4 cup apple cider vinegar

  • 2 Tbsp water

  • 1 Tbsp salt

  • 1 Tbsp white sugar

  • 1 Tbsp chili powder

  • Juice of 1/2 lime

  • Fresh cilantro, to taste

For the Sour Cream Sauce:

  • 8 oz sour cream

  • Cholula hot sauce, to taste

  • Juice of 1/2 lime

To Serve:

  • Warm Pachanga tortillas

  • Mateo’s Salsa

  • Jeff’s Garden pickled red onions

Instructions

1. Marinate the Fish
In a bowl, whisk together olive oil, lime juice, hot sauce, and spices. Pour over the hake fillets and coat evenly. Cover and refrigerate for 1–2 hours.

2. Prepare the Coleslaw
In a large bowl, combine cabbage, carrots, and onion.
In a separate bowl, mix vinegar, water, salt, sugar, chili powder, and lime juice. Pour over the veggies and toss. Add cilantro to taste.

3. Mix the Sour Cream Sauce
Stir together sour cream, lime juice, and hot sauce. Adjust heat level to taste.

4. Bake the Fish
Preheat oven to 350°F. Place marinated fillets on a baking sheet and bake for 12 minutes, or until the fish flakes easily.

5. Assemble Your Tacos
Layer fish, coleslaw, and sour cream sauce on warm tortillas. Top with salsa, pickled onions, or your favorite toppings.