Fish Tacos with Cabbage Slaw Recipe

Introduction

Fish tacos with cabbage slaw are a fresh and flavorful meal that brings vibrant colors and textures to your plate. This recipe features tender, seasoned white fish paired with a crunchy, tangy slaw, all wrapped in warm tortillas for a delightful bite every time.

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.
4. Step 4: Cover and marinate in the refrigerator for 15-30 minutes.
5. Step 5: Heat a large skillet over medium-high heat. Add olive oil. Add fish in a single layer (cook in batches if needed). Cook for 2-3 minutes per side, or until cooked through and flakes easily. Remove from skillet.
6. Step 6: (Alternative cooking method) Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange fish on the baking sheet in a single layer. Bake for 10-12 minutes, or until cooked through and flakes easily. Remove from oven.
7. Step 7: In a large bowl, combine shredded green cabbage, shredded purple cabbage, and shredded carrot.
8. Step 8: Add chopped cilantro.
9. Step 9: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper.
10. Step 10: Pour dressing over the cabbage mixture and toss well to coat.
11. Step 11: Taste and adjust seasonings as needed.
12. Step 12: Cover and refrigerate for at least 15 minutes, or up to an hour.
13. Step 13: To warm tortillas, heat a dry skillet or griddle over medium heat. Place one tortilla at a time in the skillet and cook for 15-20 seconds per side, or until warmed through and slightly softened. Wrap in a clean kitchen towel to keep warm.
14. Step 14: Alternatively, stack tortillas and wrap in a damp paper towel. Microwave on high for 30-60 seconds, or until warmed through.
15. Step 15: Or preheat oven to 350°F (175°C). Wrap tortillas in aluminum foil and bake for 10-15 minutes, or until warmed through.
16. Step 16: Take a warmed tortilla and place a few pieces of cooked fish in the center.
17. Step 17: Top with cabbage slaw.
18. Step 18: Add any optional toppings you like.
19. Step 19: Fold the tortilla in half to create a taco.
20. Step 20: Repeat with remaining tortillas, fish, and slaw.
21. Step 21: Serve immediately and enjoy!

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the fish seasoning mix.
• Try swapping mayonnaise in the slaw dressing for Greek yogurt for a lighter option.
• Use flour tortillas for a softer texture or corn tortillas for a more traditional taste.
• Adding sliced avocado or a dollop of sour cream balances the heat if you use hot sauce.

Storage

Store leftover cooked fish and cabbage slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in the oven or skillet to prevent drying out. Keep tortillas wrapped in a damp towel and warm briefly before serving. Avoid storing assembled tacos to maintain texture and freshness.

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 work well. Just thaw them completely and pat dry before marinating to avoid excess moisture.

How can I make this recipe gluten-free?

Simply use gluten-free corn tortillas and ensure all seasoning and condiments are gluten-free. Most of the ingredients in this recipe are naturally gluten-free.

Fish Tacos with Cabbage Slaw Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

Delicious and vibrant Fish Tacos with a crunchy cabbage slaw, featuring perfectly seasoned white fish fillets cooked in a skillet or baked for convenience, and topped with a tangy, creamy slaw dressing. This easy-to-make recipe combines fresh flavors and textures for a satisfying meal that’s perfect for a quick weeknight dinner or entertaining guests.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 tacos 1x
• Category: Main Course
• 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

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 the 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 seasoning mix for the fish.
2. Coat the Fish: Add the fish pieces to the bowl and toss well to ensure each piece is evenly coated with the marinade.
3. Add Lime Juice: Squeeze fresh lime juice over the marinated fish to add a citrusy brightness.
4. Marinate: Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to infuse the fish.
5. Cook the Fish in a Skillet: Heat a large skillet over medium-high heat and add olive oil. Arrange fish pieces in a single layer (cook in batches if needed). Cook for 2-3 minutes on each side until the fish is cooked through and flakes easily. Remove from skillet.
6. Alternative Baked Fish: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange fish pieces in a single layer. Bake for 10-12 minutes or until the fish flakes easily. Remove from oven.
7. Prepare the Cabbage Slaw Base: In a large bowl, combine the shredded green cabbage, purple cabbage, and shredded carrot for a colorful and crunchy slaw.
8. Add Fresh Herbs: Stir in the chopped cilantro to enhance the slaw with fresh, herbaceous notes.
9. Make the Dressing: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, salt, and pepper until smooth.
10. Dress the Slaw: Pour the dressing over the cabbage mixture and toss well to evenly coat all the vegetables.
11. Adjust Seasonings: Taste the slaw and adjust salt, pepper, or lime juice as needed for balanced flavor.
12. Chill the Slaw: Cover the bowl and refrigerate the slaw for at least 15 minutes, up to an hour, to let the flavors meld.
13. Warm the Tortillas on Skillet: Heat a dry skillet or griddle over medium heat. Warm tortillas one at a time for 15-20 seconds per side until soft and pliable. Wrap in a clean towel to keep warm.
14. Alternative Tortilla Warming in Microwave: Stack warmed tortillas, wrap with a damp paper towel, and microwave on high for 30-60 seconds.
15. Alternative Tortilla Warming in Oven: Preheat oven to 350°F (175°C). Wrap tortillas in foil and bake for 10-15 minutes.
16. Assemble Tacos: Place a few pieces of cooked fish in the center of each warm tortilla.
17. Add Cabbage Slaw: Top the fish with a generous amount of the prepared cabbage slaw.
18. Add Optional Toppings: Add avocado slices, pico de gallo, sour cream, and/or hot sauce if desired for extra flavor and texture.
19. Fold and Serve: Fold each tortilla in half to create a taco, repeat with remaining ingredients, and serve immediately for best flavor and texture.

Notes

• Fish can be cooked either on the stovetop skillet or baked in the oven depending on preference or convenience.
• Use fresh lime juice to brighten the flavors in both the fish marinade and slaw dressing.
• Adjust spices in the fish seasoning to taste; add more chili powder for heat if desired.
• Warm tortillas properly to prevent cracking when folding.
• Slaw can be prepared a few hours in advance and refrigerated, but add dressing just before serving for best crunch.
• Optional toppings can be customized to preference or dietary needs.

Keywords: fish tacos, cabbage slaw, Mexican tacos, healthy tacos, quick dinner, seafood tacos, lime dressing, easy recipe