Fish Tacos with Cabbage Slaw Recipe

Introduction

Fish tacos with cabbage slaw offer a fresh and flavorful twist on a classic favorite. Tender, seasoned fish pairs perfectly with a crisp, tangy slaw wrapped in warm tortillas. This dish is easy to prepare and perfect for a quick weeknight dinner or casual gathering.

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

1. Step 1: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Step 2: Add fish pieces and toss to coat evenly.
3. Step 3: Squeeze lime juice over the fish. Cover and marinate in the refrigerator for 15-30 minutes.
4. Step 4: Heat a large skillet over medium-high heat and add olive oil. Cook the fish in a single layer for 2-3 minutes per side, or until cooked through and flakes easily. Remove from skillet.
5. Step 5: Alternatively, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, arrange fish in a single layer, and bake for 10-12 minutes until cooked through and flaky. Remove from oven.
6. Step 6: In a large bowl, combine shredded green cabbage, purple cabbage, and shredded carrot.
7. Step 7: Add chopped cilantro to the cabbage mixture.
8. Step 8: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, salt, and pepper.
9. Step 9: Pour the dressing over the cabbage mixture and toss well to coat. Taste and adjust seasonings as needed.
10. Step 10: Cover and refrigerate the slaw for at least 15 minutes or up to an hour.
11. Step 11: Warm tortillas by heating a dry skillet or griddle over medium heat. Cook each tortilla for 15-20 seconds per side, then wrap in a clean kitchen towel to keep warm.
12. Step 12: Alternatively, stack tortillas, wrap in a damp paper towel, and microwave on high for 30-60 seconds until warm.
13. Step 13: You can also preheat oven to 350°F (175°C), wrap tortillas in foil, and bake for 10-15 minutes to warm through.
14. Step 14: Place a few pieces of cooked fish on a warmed tortilla.
15. Step 15: Top with a generous amount of cabbage slaw.
16. Step 16: Add any optional toppings like avocado slices, pico de gallo, sour cream, or hot sauce.
17. Step 17: Fold the tortilla in half to create a taco.
18. Step 18: Repeat with remaining tortillas, fish, and slaw.
19. Step 19: Serve immediately and enjoy!

Tips & Variations

• For extra flavor, grill the fish instead of pan-frying or baking.
• Use Greek yogurt instead of mayonnaise in the slaw dressing for a lighter option.
• Try adding a pinch of cayenne pepper or chipotle powder to the fish seasoning for added heat.
• Serve with lime wedges on the side for an extra burst of freshness.
• Swap corn tortillas for flour tortillas based on your preference or dietary needs.

Storage

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in the oven or microwave to avoid drying out. Keep tortillas wrapped in a damp paper towel at room temperature or warmed before serving. Slaw can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen white fish fillets can be used. Make sure to fully thaw and pat dry the fish before marinating and cooking to achieve the best texture and flavor.

How do I prevent my tortillas from tearing when folding tacos?

Warming tortillas properly makes them more pliable and less likely to tear. Use a dry skillet, microwave wrapped in a damp paper towel, or heat them wrapped in foil in the oven before assembling your tacos.

Fish Tacos with Cabbage Slaw Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

These Fish Tacos with Cabbage Slaw combine tender, spiced white fish with a fresh, tangy cabbage and carrot slaw. Perfectly cooked in a skillet or baked, the fish is flavorful and flaky, complemented by a creamy lime dressing on crunchy slaw. Wrapped in warm tortillas and customizable with toppings, this recipe is a vibrant and delicious meal ideal for casual dinners or entertaining.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fish and Seasoning

• 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

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

Slaw Dressing

• 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

Tortillas and Optional Toppings

• 12 corn or flour tortillas, warmed
• Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

Instructions

1. Prepare Fish Marinade: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create a flavorful marinade.
2. Marinate Fish: Add fish pieces to the marinade and toss until evenly coated. Squeeze lime juice over the fish, cover, and refrigerate for 15-30 minutes to infuse flavors.
3. Cook Fish in Skillet: Heat a large skillet over medium-high heat with olive oil. Place fish pieces in a single layer and cook for 2-3 minutes per side until the fish flakes easily. Remove from skillet and keep warm.
4. Bake Fish Alternative: (Optional) 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 or until cooked through and flaky.
5. Prepare Cabbage Slaw: In a large bowl, combine shredded green cabbage, purple cabbage, shredded carrot, and chopped cilantro.
6. Make Slaw Dressing: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, salt, and pepper.
7. Dress Slaw: Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning as needed. Cover and refrigerate for at least 15 minutes or up to an hour for flavors to meld.
8. Warm Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for 15-20 seconds per side until soft and pliable. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds or wrap in foil and warm in a 350°F (175°C) oven for 10-15 minutes.
9. Assemble Tacos: Place a few pieces of cooked fish in the center of each warm tortilla. Top generously with cabbage slaw and add optional toppings like avocado slices, pico de gallo, sour cream, or hot sauce.
10. Serve: Fold tacos in half and serve immediately for best texture and flavor. Enjoy your fresh and flavorful fish tacos with cabbage slaw!

Notes

• For best flavor, marinate the fish for at least 30 minutes but do not exceed 1 hour to prevent fish from becoming too acidic.
• You can cook the fish either in a skillet or bake in the oven depending on your preference.
• If using flour tortillas, warm carefully to avoid drying out; corn tortillas have a naturally more pliable texture when warmed.
• This recipe is versatile—feel free to add other toppings like shredded cheese or pickled jalapeños.
• Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days but is best eaten fresh.
• To make this dish gluten-free, use corn tortillas and check that mayonnaise brand is gluten-free.

Keywords: fish tacos, cabbage slaw, mexican tacos, seafood tacos, healthy tacos, easy dinner, weeknight meal, cod tacos, mahi-mahi tacos, tilapia tacos