Fish Tacos with Cabbage Slaw Recipe

Introduction

Fish tacos with cabbage slaw offer a fresh and flavorful meal perfect for any occasion. Tender, seasoned fish combined with a crisp, tangy slaw wrapped in warm tortillas makes for a satisfying and vibrant dish. This recipe is easy to prepare and customizable to your taste.

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 the fish pieces and toss to coat evenly. Squeeze lime juice over the fish. Cover and marinate in the refrigerator for 15-30 minutes.
3. Step 3: 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 until cooked through and flaky. Remove from skillet. Alternatively, preheat oven to 400°F (200°C), arrange fish on a parchment-lined baking sheet, and bake for 10-12 minutes until cooked through.
4. Step 4: In a large bowl, combine green cabbage, purple cabbage, and shredded carrot. Add chopped cilantro.
5. Step 5: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper. Pour dressing over the cabbage mixture and toss well to coat. Adjust seasoning if needed. Cover and refrigerate for at least 15 minutes.
6. Step 6: Warm tortillas by one of the following methods: heat a dry skillet over medium heat, cooking each tortilla 15-20 seconds per side; wrap in a damp paper towel and microwave for 30-60 seconds; or wrap in foil and bake at 350°F (175°C) for 10-15 minutes.
7. Step 7: Assemble tacos by placing a few pieces of cooked fish in the center of each tortilla. Top with cabbage slaw and any optional toppings like avocado, pico de gallo, sour cream, or hot sauce.
8. Step 8: Fold the tortilla in half to create a taco. Serve immediately and enjoy!

Tips & Variations

• Use firm white fish like cod or mahi-mahi for the best texture and flavor.
• For a spicier kick, add a pinch of cayenne pepper to the fish seasoning.
• Try swapping mayonnaise in the slaw dressing with Greek yogurt for a lighter option.
• Grill the fish instead of pan-frying or baking for a smoky flavor.
• Serve with lime wedges for extra brightness and freshness.

Storage

Store leftover cooked fish and cabbage slaw separately in airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped in a clean towel or container to prevent drying out. Reheat fish gently in a skillet or oven, and warm tortillas separately before assembling tacos again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, firm white fish such as halibut, snapper, or grouper also work well in fish tacos. Choose fresh or thawed fillets and adjust cooking time as needed.

How can I make these tacos gluten-free?

Simply use corn tortillas, which are naturally gluten-free. Be sure to check that any additional toppings or sauces you use do not contain gluten.

Fish Tacos with Cabbage Slaw Recipe

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★★★★★

4.5 from 141 reviews

These Fish Tacos with Cabbage Slaw offer a refreshing and flavorful meal featuring tender white fish fillets seasoned with a smoky chili-spice blend, pan-seared or baked to perfection, and topped with a crunchy, tangy cabbage slaw. Served in warm corn or flour tortillas with optional avocado, pico de gallo, and sour cream, this dish is perfect for a quick weeknight dinner or casual entertaining.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

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
• 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

Other

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

Instructions

1. Prepare the fish marinade: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. This spice blend infuses the fish with smoky and earthy flavors.
2. Marinate the fish: Add the fish pieces to the bowl and toss thoroughly to coat evenly in the marinade. Squeeze lime juice over the fish, cover, and refrigerate for 15-30 minutes to enhance flavor and tenderize.
3. Cook the fish – Pan-searing method: Heat a large skillet over medium-high heat and add a little olive oil. Place fish pieces in a single layer (cook in batches if necessary). Cook each side for 2-3 minutes until the fish is cooked through and flakes easily. Remove from skillet and keep warm.
4. Cook the fish – Baking method (optional): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange marinated fish in a single layer. Bake for 10-12 minutes or until cooked through and flaky. Remove from oven.
5. Make the cabbage slaw: In a large bowl, combine shredded green cabbage, shredded purple cabbage, and shredded carrot. Add chopped cilantro for freshness.
6. Prepare the slaw dressing: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, salt, and pepper until smooth and emulsified.
7. Toss the slaw: Pour the dressing over the cabbage mixture and toss well to coat all the vegetables evenly. Taste and adjust seasoning as needed. Cover and refrigerate for at least 15 minutes or up to an hour to allow flavors to meld.
8. Warm the tortillas: You can warm tortillas in three ways: heat a dry skillet or griddle over medium heat and cook tortillas for 15-20 seconds per side until softened; or wrap stacked tortillas in a damp paper towel and microwave for 30-60 seconds; or wrap tortillas in aluminum foil and bake in a preheated 350°F (175°C) oven for 10-15 minutes.
9. Assemble the tacos: Take a warmed tortilla and place a few pieces of cooked fish in the center. Top with a generous scoop of cabbage slaw. Add optional toppings such as avocado slices, pico de gallo, sour cream, or hot sauce if desired.
10. Serve: Fold the tortilla in half to form a taco. Repeat assembly for remaining tortillas, fish, and slaw. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

• You can cook the fish either by pan-searing or baking, depending on your preference or convenience.
• If using corn tortillas, warming them prevents breakage and enhances flavor.
• For a dairy-free option, substitute mayonnaise with vegan mayo and omit sour cream toppings.
• Adjust the level of heat by increasing or decreasing chili powder or adding hot sauce as preferred.
• Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: fish tacos, cabbage slaw, seafood tacos, Mexican tacos, easy fish recipe, healthy tacos, cod, mahi-mahi, tilapia