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Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe

Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe
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★★★★★

5 from 6 reviews

This easy and delicious Fish Tacos with Cabbage Slaw recipe features tender, seasoned white fish fillets paired with a crisp and tangy cabbage slaw. Perfect for a light lunch or dinner, these tacos are bursting with fresh flavors and can be customized with your favorite toppings.

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
  • 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 the Marinade: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Marinate the Fish: Add fish pieces to the marinade and toss to coat evenly. Squeeze lime juice over the fish, cover, and refrigerate for 15-30 minutes.
  3. Cook the Fish: Heat a large skillet over medium-high heat with a little olive oil. Cook the fish in a single layer for 2-3 minutes per side until cooked through and flaky. Alternatively, bake the fish on a parchment-lined baking sheet at 400°F (200°C) for 10-12 minutes until flaky.
  4. Prepare the Cabbage Slaw: In a large bowl, combine shredded green and purple cabbage, carrot, and chopped cilantro.
  5. Make the Dressing: Whisk together mayonnaise, lime juice, apple cider vinegar, honey (or agave), Dijon mustard, salt, and pepper in a small bowl.
  6. Toss the Slaw: Pour the dressing over the cabbage mixture and toss well to coat. Adjust seasoning if needed, cover, and refrigerate for at least 15 minutes.
  7. Warm the Tortillas: Heat tortillas in a dry skillet for 15-20 seconds per side, wrap in a kitchen towel to keep warm, or warm using microwave or oven methods.
  8. Assemble the Tacos: Place fish pieces in the center of each tortilla, top with cabbage slaw, add optional toppings as desired, and fold the tortilla in half.
  9. Serve: Serve the tacos immediately and enjoy the fresh, vibrant flavors.

Notes

  • Use fresh white fish like cod, mahi-mahi, or tilapia for best results.
  • Marinate fish from 15 to 30 minutes to infuse flavors without breaking down the texture.
  • Adjust spice levels by modifying chili powder amount or adding hot sauce toppings.
  • For gluten-free options, use corn tortillas instead of flour.
  • Toppings like avocado, pico de gallo, or sour cream add extra flavor and texture.
  • If baking fish, ensure not to overcook to maintain moisture.
  • Cabbage slaw can be made a few hours ahead and refrigerated.

Nutrition

Keywords: fish tacos, cabbage slaw, easy fish recipe, Mexican tacos, healthy tacos, white fish tacos

Find it online: https://delishfamilyrecipe.com/fish-tacos-with-cabbage-slaw-a-delicious-and-easy-recipe/