Fish Tacos with Cabbage Slaw

Make the slaw

In a medium bowl, combine the shredded cabbage and grated carrot. Squeeze in the juice of half the lime, drizzle with 1 tbsp of olive oil, and season generously with salt and pepper. Toss well and set aside — the slaw will soften slightly as it sits, which is exactly what you want.

Season the fish

Pat the fish slices dry with paper towel, then season all over with the cumin, a good pinch of salt, and a few cracks of black pepper. Drying the fish first helps it sear rather than steam, giving you that golden crust.

Cook the fish

Heat the remaining 1 tbsp of olive oil in a non-stick or cast iron pan over medium-high heat until shimmering. Add the fish in a single layer and cook for 2–3 minutes per side, undisturbed, until golden brown and the flesh flakes easily when pressed. Transfer to a plate and break into rough chunks.

Warm the tortillas

While the fish rests, warm the tortillas one at a time in a dry pan over medium heat for about 30 seconds per side, or char them briefly directly over a gas flame using tongs. Keep them wrapped in a clean tea towel to stay soft and pliable.

Assemble and serve

Divide the fish chunks among the warm tortillas and top generously with the cabbage slaw. Squeeze over the remaining lime half and serve immediately while the fish is still hot and the tortillas are soft.