Fish Tacos Recipe

This is a straightforward homemade version of Luby’s-style fish tacos — marinated white fish with lime and chipotle, quick-pickled red cabbage, and a tangy pink sauce. It’s fresh, spicy, and shockingly easy. Like you’re eating beach food in your kitchen, sweatpants and all.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Marinating/pickling: 20–30 mins
• Flavor: bright, smoky, creamy, crunchy
• Great for: taco night, summer dinners, pretending you’re on vacation

Why I Like This Recipe

This one’s all about vibes. The kind of meal you make barefoot, music on, windows open. It’s fast, but it feels like you really cooked. That pickled cabbage? Gives life. The fish? Juicy and full of flavor. And don’t get me started on the sauce — I would bathe in it.

Ingredients

Fish Marinade:

• 1.2 lb firm white fish (snapper, cod, barramundi…)
• Zest of 1 lime
• 3 Tbsp lime juice
• 1 Tbsp chipotle powder (or smoked paprika + cumin + cayenne)
• 1 Tbsp canned jalapeño, chopped
• ¼ cup cilantro, chopped
• 2 garlic cloves, minced
• 3 Tbsp olive oil
• Salt + pepper

Pickled Cabbage:

• 4 cups red cabbage, shredded
• 3 green onions, sliced
• 2 Tbsp red wine vinegar
• ½ tsp salt

Pink Sauce:

• ¾ cup sour cream (or yogurt)
• 2–3 Tbsp sriracha (or mix with ketchup to cool it down)

To Cook + Serve:

• 1 Tbsp olive oil
• 12 small tortillas (flour or corn)
• lime wedges
• cilantro for garnish

How To Make Fish Tacos

1. Marinate fish: Mix all the fish marinade ingredients in a zip bag. Let sit for 20–60 mins (not longer — lime juice starts to cook it).
2. Pickle cabbage: Toss cabbage + green onion + vinegar + salt. Let it chill for 30 mins. Squeeze it a bit before serving — softens it.
3. Make the sauce: Sour cream + sriracha. Stir. Taste. Adjust.
4. Cook fish: Hot pan, a splash of oil. 2 mins per side. Don’t crowd. Flake it once it’s cooked.
5. Assemble tacos: Warm tortilla → pickled cabbage → fish → sauce → squeeze of lime → maybe more cilantro. Done.

Tips for Success

• Don’t marinate too long — lime juice can “cook” the fish.
• Scrunch the cabbage after pickling. Softens the bite.
• Sear the fish hot and fast — don’t overthink it.
• Warm your tortillas — makes a huge difference.
• Taste the sauce and adjust heat with ketchup if needed.

Storage and Reheating

• Fridge: Keep everything separate. Eat within 2 days.
• Reheat: Fish — quick pan sear or low oven. Don’t microwave unless you want rubber fish.
• Cabbage/sauce: No reheating needed. They keep well.

FAQs

Common Mistakes and How to Dodge Them

• Over-marinating the fish → lime juice starts cooking it. Stick to under an hour.
• Undercooked fish → flaky and opaque = done. Don’t leave it raw.
• Dry tortillas → always warm them. Wrap in foil or toast lightly.
• Bland cabbage → don’t forget the salt and vinegar. They wake it up.
• Too much sauce on tacos → balance. You want a drizzle, not a drench.

Nutrition Facts (Per 3 Tacos – est.)

• Calories: 410 kcal
• Carbs: 39g
• Fat: 17g
• Protein: 28g
• Fiber: 6g
• Sodium: 378mg
• Sugar: 3g