Citrus-Cured Fish Tacos

Pat fish fillets dry with paper towels. Place in a shallow dish or zip-lock bag.

Pour lime juice and orange juice over fish, ensuring all surfaces are submerged. Sprinkle with salt and red-pepper flakes, toss gently to coat evenly.

Cover and refrigerate for 30–40 minutes. The acid will gently firm the fish but keep it tender; do not cure longer than 45 minutes.

While fish cures, combine shredded red cabbage, cilantro, and green onion in a bowl.

Drizzle with lime juice and olive oil, season with a pinch of salt, and toss gently. Set aside.

Remove fish from cure and discard marinade. Pat dry with paper towels.

Heat a large skillet over medium-high heat and lightly coat with olive oil. Once hot, carefully lay fish fillets in the pan.

Cook for 2–3 minutes on the first side without moving, until the bottom is lightly browned and crispy. Gently flip and cook the other side for 1–2 minutes until just cooked through and flaking at the edges.

Remove fish from heat. Break or cut into bite-sized pieces for filling.

Lightly warm tortillas in a dry skillet or directly over a gas flame for 15–20 seconds per side until pliable.

Place a portion of fish on each warm tortilla, top generously with red cabbage slaw, and sprinkle with remaining green onion. Serve with lime wedges on the side.