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Fish Tacos with Cabbage Slaw Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/fish-tacos-with-cabbage-slaw-recipe/