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Fish Tacos with Cabbage Slaw Recipe

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★★★★★

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.

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 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

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