The Best Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	18%	4%
protein add	100%	100%
salt	1%	0%
aromatics	1%	1%
acid	12%	0%
vegetables and beans	0%	42%
liquid	13%	8%

Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds white fish (like tilapia, cod, rockfish or halibut)
54 g	1/4 cup olive oil
61 g	1/4 cup fresh lime juice
5 g	2 teaspoons chili powder
4 g	2 teaspoons ground cumin
3 g	1 teaspoon garlic powder
2 g	1 teaspoon smoked paprika
6 g	1 teaspoon coarse, kosher salt (use a bit less if using table salt)
0 g	1/8 teaspoon cayenne pepper (more or less to taste)
115 g	1/2 cup sour cream
110 g	1/2 cup mayonnaise
46 g	3 tablespoons fresh lime juice
	1 teaspoons sriracha sauce
3 g	1 teaspoon garlic powder
	12 (6-inch) corn or flour tortillas
	finely shredded cabbage
	fresh cilantro
	diced avocados
	pico de gallo (see note)
	Cotija or queso fresco cheese
	lime wedges

Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“So I have been making every recipe in your cookbook this year. This was one of the last ones I made because my husband does not like fish. I rarely make anything with fish because he just won't eat it. I waited until we had others over, so it wasn't just the t” — a cook, 5.0★

“Mel, I need you to know that as a child of a land locked state, I'm not super confident in my fish cooking ability, and frozen tilapia is more accessible. But I very much wanted to prepare fish for my Easter meal. (See Luke 24:42) This was my go-to method be” — a cook, 5.0★