Name: Fish Tacos with Cabbage Slaw Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp smoked paprika; Salt and pepper to taste; 1 lime, juiced; 1/2 head green cabbage, thinly shredded; 1/4 head purple cabbage, thinly shredded; 1 large carrot, shredded; 1/4 cup chopped cilantro; 1/4 cup mayonnaise; 2 tbsp lime juice; 1 tbsp apple cider vinegar; 1 tbsp honey or agave nectar; 1/2 tsp Dijon mustard; Salt and pepper to taste; 12 corn or flour tortillas, warmed; Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

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Introduction

These fish tacos with cabbage slaw are a fresh and flavorful meal perfect for any night of the week. Tender, spiced fish combined with a crunchy, tangy slaw creates a deliciously balanced bite. They’re easy to prepare and ideal for sharing with family and friends.

This image shows three fish tacos on a white plate with a white marbled surface underneath. Each taco has three clear layers: the bottom layer is a soft, light yellow corn tortilla with toasted char marks, the middle layer is a mix of shredded purple cabbage and some bits of orange carrot, giving a fresh crunchy look, and the top layer is a thick, grilled white fish fillet with golden brown sear marks and small green cilantro leaves sprinkled on top. Around the tacos are several lime wedges adding a bright green color and hinting at fresh flavor. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
Salt and pepper to taste
1 lime, juiced
1/2 head green cabbage, thinly shredded
1/4 head purple cabbage, thinly shredded
1 large carrot, shredded
1/4 cup chopped cilantro
1/4 cup mayonnaise
2 tbsp lime juice
1 tbsp apple cider vinegar
1 tbsp honey or agave nectar
1/2 tsp Dijon mustard
Salt and pepper to taste
12 corn or flour tortillas, warmed
Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

Instructions

Step 1: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the spice rub.
Step 2: Add the fish pieces to the bowl and toss gently to coat them evenly with the spice mixture.
Step 3: Squeeze the juice of one lime over the fish, cover, and marinate in the refrigerator for 15 to 30 minutes.
Step 4: Choose your cooking method: For stovetop, heat a large skillet over medium-high heat with olive oil; cook fish pieces in a single layer for 2–3 minutes per side until opaque and flaky. For oven, preheat to 400°F (200°C), arrange fish on a parchment-lined baking sheet, and bake for 10–12 minutes until cooked through.
Step 5: While the fish cooks, prepare the cabbage slaw. In a large bowl, combine shredded green cabbage, purple cabbage, carrot, and chopped cilantro.
Step 6: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, salt, and pepper.
Step 7: Pour the dressing over the cabbage mixture and toss well to coat evenly. Adjust seasonings to taste, then cover and refrigerate for at least 15 minutes.
Step 8: Warm the tortillas by your preferred method: stovetop skillet, microwave, or oven.
Step 9: To assemble, place a few pieces of cooked fish on each warmed tortilla, top with cabbage slaw, and add any optional toppings you like.
Step 10: Fold the tortilla in half to form a taco, repeat with remaining ingredients, and serve immediately.

Tips & Variations

Don’t marinate the fish longer than 30 minutes to prevent it from becoming “cooked” by the lime juice.
Substitute cilantro with parsley or omit it if you prefer.
For a smoky twist, try grilling the fish instead of pan-frying or baking.
Add a pinch of cayenne pepper to the spice rub for extra heat.
Drizzle sriracha mayo on the finished tacos to add spice and creaminess.
Serve with sides like Mexican rice, black beans, mango salsa, or a green salad with lime vinaigrette.

Storage

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 24 hours. Reheat the fish gently in a skillet or oven to avoid drying it out. Keep tortillas wrapped and warm before serving again. The slaw can be enjoyed cold or at room temperature.

How to Serve

The image shows three soft corn tortillas, each folded and filled with a thick, golden-brown grilled fish fillet on top, which has a slightly crispy texture and is sprinkled with green chopped herbs. Under the fish, there is a layer of shredded purple cabbage and thin orange carrot strips, adding color and crunch. The tacos sit on a round white plate, with several lime wedges placed around them for garnish. The setting features a white marbled surface in the background, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for these tacos?

Yes, mild white fish like cod, mahi-mahi, tilapia, or even halibut work well. Choose firm, fresh fillets for the best results.

How can I make the tacos spicier?

Add cayenne pepper or extra chili powder to the fish spice mix, or top the tacos with hot sauce or spicy sriracha mayo according to your taste.