Fish Tacos with Cabbage Slaw Recipe
Delicious and easy fish tacos featuring tender, spiced white fish paired with a vibrant, tangy cabbage slaw. This recipe offers a quick and flavorful meal perfect for weeknights or casual gatherings. Customize with your favorite toppings and enjoy a fresh, satisfying Mexican-inspired dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
For the Fish
- 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
For the Cabbage Slaw
- 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
For the Tacos
- 12 corn or flour tortillas, warmed
- Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce
Instructions
- Prepare the Fish: In a medium bowl, mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add fish pieces and toss to coat evenly. Squeeze lime juice over the fish. Cover with plastic wrap and marinate in the refrigerator for 15-30 minutes to meld flavors without overcooking.
- Cook the Fish (Stovetop): Heat a large skillet over medium-high heat and add olive oil. Place fish pieces in a single layer without crowding. Cook for 2-3 minutes per side until opaque and flaky. Remove from skillet and set aside.
- Cook the Fish (Oven): Alternatively, preheat oven to 400°F (200°C), line a baking sheet with parchment paper, and arrange fish in a single layer. Bake for 10-12 minutes until cooked through and flaky. Remove from oven.
- Prepare Cabbage Slaw: In a large bowl, combine shredded green cabbage, purple cabbage, and carrot. Add chopped cilantro. In a separate bowl, whisk mayonnaise, lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper. Pour dressing over cabbage mixture and toss to coat thoroughly. Adjust seasonings as needed, cover, and refrigerate for at least 15 minutes to soften cabbage and blend flavors.
- Warm the Tortillas: Choose your warming method: on stovetop over medium heat, cook each tortilla for 15-20 seconds per side; or microwave stacked tortillas wrapped in a damp paper towel for 30-60 seconds; or bake wrapped in foil at 350°F (175°C) for 10-15 minutes. Keep warm until serving.
- Assemble the Tacos: Place a few pieces of cooked fish on a warmed tortilla. Top generously with cabbage slaw. Add optional toppings such as avocado slices, pico de gallo, sour cream, or hot sauce. Fold tortilla in half to form a taco.
- Serve and Enjoy: Repeat assembly for remaining tortillas, fish, and slaw. Serve immediately for the best combination of warm fish and crisp slaw.
Notes
- Do not marinate the fish longer than 30 minutes to prevent the lime juice from ‘cooking’ it and altering texture.
- Adjust chili powder and hot sauce amounts based on your preferred spice tolerance.
- Substitute cilantro with parsley or omit if not preferred.
- Make the slaw ahead and refrigerate up to 24 hours for convenience.
- Warm tortillas just before serving to maintain softness and pliability.
- Customize tacos with toppings to suit your taste, such as adding a squeeze of lime or sriracha mayo for extra flavor.
Keywords: Fish tacos, cabbage slaw, Mexican tacos, easy dinner, white fish, fish recipe, quick fish tacos, healthy tacos
Find it online: https://liamjayne.com/fish-tacos-with-cabbage-slaw-recipe/
