Description
These Coffee-Rubbed Fish Tacos feature flaky white fish seasoned with a unique blend of ground coffee and spices, seared to perfection, and served in warm corn tortillas with a fresh lime cabbage slaw and a creamy, tangy sauce. This quick and flavorful dish is perfect for a weeknight dinner that delivers bold taste in under 30 minutes.
Ingredients
Scale
Fish Rub
- 1 lb white fish fillets (cod or tilapia)
- 1 tablespoon ground coffee
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- ½ teaspoon salt
For Cooking
- 1 tablespoon olive oil
For Tacos
- 8 small corn tortillas
- 2 cups shredded cabbage
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- Hot sauce (optional, to taste)
Instructions
- Prepare the Spice Rub: In a bowl, mix together ground coffee, smoked paprika, chili powder, garlic powder, brown sugar, and salt until well combined.
- Season the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Rub the prepared spice mix evenly over both sides of each fillet, ensuring full coverage for maximum flavor.
- Cook the Fish: Heat olive oil in a skillet over medium-high heat. Place the fish fillets in the skillet and cook for 3 to 4 minutes on each side until the fish is opaque and flakes easily with a fork.
- Make the Cabbage Slaw: In a bowl, toss the shredded cabbage with fresh lime juice to add brightness and a slight tang.
- Prepare the Sauce: In a separate small bowl, mix mayonnaise or Greek yogurt with hot sauce, adjusting the amount of hot sauce to your preferred spice level.
- Warm the Tortillas: Warm the corn tortillas in a clean skillet over medium heat or directly over an open flame until they are soft and slightly charred around the edges, which enhances their flavor and pliability.
- Assemble the Tacos: Flake the cooked fish using a fork. On each warmed tortilla, layer some flaked fish, a generous amount of lime-infused cabbage slaw, and a drizzle of the spicy mayo or yogurt sauce.
- Serve: Serve the tacos immediately with lime wedges on the side and extra sauce if desired for added zest and moisture.
Notes
- You can substitute the white fish with other mild-flavored fish like halibut or snapper.
- Adjust the amount of hot sauce in the sauce to control the spice level.
- For a dairy-free option, use vegan mayonnaise or avocado crema instead of mayo or Greek yogurt.
- Make sure not to overcook the fish to keep it moist and flaky.
- These tacos pair well with a side of black beans or Mexican street corn for a complete meal.
