Sonoran Arctic char fish tacos with chili-lime mayo

Featuring sustainable Arctic char, these tacos are pan-cooked and loaded with Sonoran Mexican-American border flavors, then topped with crisp cabbage, creamy avocado, and spicy chili mayo.

Recipe by Christy Wilson, RDN, for Food + Planet
(Serves 6)

Prep time: 25 minutes

Ingredients

Spice mix:

• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground Mexican oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Arctic char:

• 4 (4-ounces each) Arctic char fillets, fresh or frozen, thawed
• 2 teaspoons canola oil

Chili-lime mayo:

• 1/4 cup mayonnaise
• 2 teaspoons hot sauce
• 2 teaspoons chili powder
• 1 tablespoon fresh lime juice

Tortillas and fillings:

• 6 medium (5.5 inches) corn tortillas
• 1 1/2 cups shredded cabbage
• 1 1/2 medium avocados, sliced
• 2 tablespoons chopped cilantro

Preparation

1. Make the spice mix by adding chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, and black pepper to a small bowl, then stir until combined. Note: This spice mix recipe makes more than is needed. Store leftovers in an airtight container for later use.
2. Place Arctic char fillets on a large plate and pat dry.
3. Coat both sides of the fillets with the spice mix (1 teaspoon each side), gently pressing the spices into the fish to ensure adherence.
4. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, and add oil. Wait 1–2 minutes until the oil is hot, and then add the fish, flesh side down. Cook for 3–4 minutes on each side, depending on the thickness of the fillet, until tender. Once done, place cooked fish on a plate, and use a fork to flake. Cover with foil, and set aside. While the fish is cooking, prepare steps five and six.
5. Make chili-lime mayo by mixing mayonnaise, hot sauce, chili powder, and lime juice in a small bowl until smooth. Set aside.
6. Heat tortillas on a pre-heated griddle or skillet. Place inside a towel to keep warm. Set aside.
7. To prepare tacos: In each warmed tortilla, place about 2 1/2 ounces of flaked Arctic char in the middle, and top with 1 tablespoon of prepared chili-lime mayo, ¼ cup of shredded cabbage, 1/4 of sliced avocado, and 1 teaspoon of chopped cilantro. Serve immediately.

Nutritional information (per serving, 1 taco with 1 tortilla, 2.5 ounces fish, 1 tablespoon chili-lime mayo, ¼ cup cabbage, ¼ slice avocado, 1 teaspoon cilantro): 330 calories, 24 g fat, 3.5 g saturated fat, 200 mg sodium, 45 mg cholesterol, 13 g carbohydrate, 5 g fiber, 0 g total sugar, 15 g protein

Meet the dietitian

Christy Wilson

Christy Wilson, RDN, is a Tucson, Arizona-based dietitian and owner of Christy Wilson Nutrition, LLC, a food and culinary-focused nutrition communications business. Christy also works as a nutrition counselor and cooking teacher at an HIV specialty community health clinic. Find Christy on Instagram at @christywilsonnutrition.

Food + Planet is a collective, visionary 501c3 organization aimed at empowering health professionals to be leaders in sustainable food systems.