Green Fish Tacos (Citrus-Herb, Avocado & Crunchy Slaw)

These green fish tacos are bright, crunchy, and creamy: hard-seared chunks of monkfish or sea bass tucked into warm corn tortillas with a limey cabbage-cilantro slaw and avocado. The slaw is intentionally sharp so it balances the richness of fish and avocado. Fast enough for weeknights, but fresh and lively for guests—just add extra limes and a simple crema if you want them a little more luxe.

Total time: 30 minutes

Yield: Serves 4 (8–10 tacos)

Ingredients

  • 1 to 1 1/4 lb monkfish medallions or sea bass, cut into taco-size chunks
  • 1 tsp kosher salt (plus more to taste)
  • 1 tsp ground cumin
  • 1 tsp mild chili powder (or smoked paprika)
  • 1 garlic clove, finely grated (or 1/2 tsp garlic powder)
  • Zest of 1 lime
  • 1–2 tbsp neutral oil (or light olive oil)
  • 4 cups thin-sliced cabbage (green or napa)
  • 1/2 small red onion, very thinly sliced (optional)
  • 1 large handful cilantro, chopped (tender stems included)
  • Juice of 2 limes
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp honey or sugar (optional)
  • 1 jalapeño, thinly sliced (optional)
  • 1–2 ripe avocados, sliced or mashed with lime + salt
  • 1/2 cup sour cream or Greek yogurt (optional)
  • 1 tbsp lime juice (optional, for crema)
  • Pinch of salt (optional, for crema)
  • 8–10 corn tortillas
  • Lime wedges, for serving

Instructions

  1. In a large bowl, toss the cabbage, red onion (if using), and cilantro.
  2. Add the lime juice, olive oil, salt, and honey/sugar (if using). Toss well and let it sit while you cook the fish.
  3. Pat the fish very dry with paper towels (this is key for browning). Put it in a bowl.
  4. Add the salt, cumin, chili powder (or smoked paprika), garlic, and lime zest. Drizzle with 1 tbsp oil and toss to coat.
  5. Heat a large skillet (cast iron is ideal) over medium-high until very hot. Add enough oil to lightly film the pan.
  6. Add the fish in a single layer (work in batches if needed). Sear until deeply browned on the first side and the pieces release easily when nudged.
  7. Flip and cook until the centers are just opaque and moist. Sea bass should flake gently; monkfish should feel springy-firm, like cooked shrimp.
  8. Warm tortillas over a flame or in a dry skillet until flexible with a few toasted spots. Wrap in a towel to keep warm.
  9. Build tacos: tortilla → slaw → fish → avocado. Add crema (if using) and a squeeze of lime.
  10. Stir sour cream/Greek yogurt with lime juice and a pinch of salt until drizzleable; thin with a teaspoon of water if needed.

Notes

Monkfish vs sea bass: monkfish is meatier and can take a harder sear; sea bass is delicate—pull it early. Swaps: Use napa, green, or savoy cabbage. Parsley can stand in for cilantro. If you skip crema, lean harder on avocado + extra lime. Make-ahead: Slaw can be made up to 4 hours ahead; keep chilled and toss again before serving. Warm tortillas right before eating. Food safety: Cook fish until opaque and it flakes (sea bass) or feels springy-firm (monkfish).