Makes: 4 servings
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes

20190919 SK 213 SQ

Photo by: Chelsie Craig; Food styling: Pearl Jones

1-2 pounds white fish (cod, mahi-mahi, tilapia, striped bass)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon chipotle powder
¼ teaspoon smoked paprika
Salt and pepper, to taste
2-4 tablespoons olive oil
8 small flour tortillas
Purple cabbage, shredded
Radish, thinly sliced
Jalapeño, thinly sliced
Lime juice
Fresh Cilantro
Sir Kensington’s Chile Lime Crema Everything Sauce


  1. Using paper towels, pat fish until dry.
  2. In a small bowl, mix together cumin, chili powder, garlic powder, chipotle powder, smoked paprika, salt, and pepper. Season fish liberally with spice mixture.
  3. Heat olive oil in a large pan over medium high heat. Once oil is hot, add fish and let cook, undisturbed until well browned, approximately 3-5 minutes. Flip and repeat, letting fish cook until desired doneness.
  4. Transfer fish to a paper towel lined sheet pan to rest for at least 5 minutes before serving.
  5. Working in batches, char both sides of flour tortillas over the grates of a stove top gas burner, using tongs to flip the tortillas. Alternatively, heat a dry, small pan over medium heat and toast tortillas for about 30 seconds per side.
  6. To build your tacos, start with the fish and top with cabbage, radishes, jalapeños, lime juice, cilantro, and Sir Kensington’s Chile Lime Crema Everything Sauce.