Name: Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Mexican
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

Jump to Recipe

If you’re craving a vibrant, fresh, and incredibly satisfying meal, these Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe will be your new go-to. Imagine flaky, perfectly seasoned white fish nestled in warm tortillas, topped with a crunchy, tangy cabbage slaw that adds just the right amount of zing and color. This dish brings together simple, wholesome ingredients that come alive with bright flavors and textures, making it both a family-friendly dinner and an impressive treat for guests. It’s straightforward to prepare yet big on taste, making Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe a must-have in your culinary repertoire.

Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key, and this recipe keeps it refreshingly simple while delivering layers of flavor and texture. Each component plays an essential role, from the tender fish that offers a mild base, to the lively slaw that provides crunch and freshness. Together, they create a well-balanced, colorful plate that appeals to all the senses.

1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia): Choose a flaky, mild fish for the perfect taco filling that absorbs spices beautifully.
1 tbsp olive oil: Helps the spices adhere to the fish and aids in cooking with a nice golden finish.
1 tsp chili powder: Adds a subtle smoky heat to the fish, enhancing its flavor without overpowering.
1/2 tsp cumin: Infuses an earthy warmth that complements the chili powder perfectly.
1/4 tsp garlic powder: Boosts savory notes in the seasoning blend for the fish.
1/4 tsp onion powder: Adds a gentle hint of sweetness and depth.
1/4 tsp smoked paprika: Offers a mild smokiness to enrich the flavor profile.
Salt and pepper to taste: Essential for bringing out the best in all ingredients.
1 lime, juiced: Provides bright acidity that livens up both the fish and slaw.
1/2 head green cabbage, thinly shredded: Brings crunch and a fresh, mild base for the slaw.
1/4 head purple cabbage, thinly shredded: Adds vibrant color and additional texture contrast.
1 large carrot, shredded: Offers natural sweetness and crispness to balance the tangy dressing.
1/4 cup chopped cilantro: Introduces an herbal brightness that ties the slaw together.
1/4 cup mayonnaise: Creates a creamy base for the slaw dressing without overwhelming freshness.
2 tbsp lime juice: Keeps the slaw lively and zesty.
1 tbsp apple cider vinegar: Adds a pleasant tang and light acidity to the dressing.
1 tbsp honey or agave nectar: Balances acidity with a touch of natural sweetness.
1/2 tsp Dijon mustard: Provides subtle spice and depth to the dressing.
Salt and pepper to taste (for dressing): Enhances all the bright, creamy flavors.
12 corn or flour tortillas, warmed: Soft and warm, perfect for wrapping all those delicious fillings.
Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce — to customize your tacos just the way you like!

How to Make Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe

Step 1: Marinate the Fish

Start by combining olive oil and all the spices—including chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper—in a medium bowl. Add your choice of white fish pieces and toss gently to coat every piece evenly in this flavorful mixture. Squeeze fresh lime juice over the fish to introduce zesty brightness, then cover and let the fish marinate in the refrigerator for 15 to 30 minutes. This step ensures each bite bursts with balanced flavor.

Step 2: Prepare the Cabbage Slaw

While the fish marinates, get busy on the slaw. In a large bowl, toss together shredded green cabbage, purple cabbage, shredded carrot, and chopped cilantro. In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, and a pinch of salt and pepper to create a creamy, tangy dressing. Pour this over the cabbage mixture and toss well until every shred is perfectly coated. Cover and chill in the fridge for at least 15 minutes to let the flavors meld and the cabbage soften slightly while maintaining its crunch.

Step 3: Warm the Tortillas

Next, warm your tortillas to make them flexible and aromatic. Heat a dry skillet or griddle over medium heat, then place each tortilla down for 15 to 20 seconds per side until they’re just softened, not crispy. This makes them easier to fold and enjoy without tearing.

Step 4: Cook the Fish

Now to the main event. Cook the marinated fish in a skillet over medium-high heat for about 2 to 3 minutes per side until the pieces are completely cooked through and have that lovely golden sear. Alternatively, if you prefer baking, place the fish in a baking dish at 400 degrees Fahrenheit and bake for 10 to 12 minutes. Either method yields tender, flaky fish that’s packed with flavor — the perfect foundation for your tacos.

Step 5: Assemble the Tacos

Finally, it’s time to build your fish tacos. Lay a warm tortilla flat, add a portion of cooked fish, then pile on a generous scoop of the creamy cabbage slaw. Make it your own with optional toppings like creamy avocado slices, fresh pico de gallo, a dollop of sour cream, or a dash of your favorite hot sauce. Fold the tortilla in half and savor that delightful combination of textures and flavors in every bite.

How to Serve Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe

Garnishes

The right garnishes elevate this dish to something truly special. Fresh avocado slices add buttery richness that cools the palate against spicy or tangy elements. A handful of chopped cilantro sprinkled on top brings an herbal freshness. Pico de gallo delivers a juicy, zesty burst, and a drizzle of hot sauce or a dollop of sour cream adds contrast. Each topping offers a new dimension you’ll love exploring.

Side Dishes

Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe pairs beautifully with simple sides that don’t compete with the main event. Think Mexican rice or cilantro-lime quinoa for a light grain option. Black beans or refried beans lend extra heartiness without stealing the spotlight. Even a fresh fruit salad with mango or pineapple can make your meal feel like a festive celebration.

Creative Ways to Present

For a fun twist, you can serve these tacos in a buffet-style setup with all your favorite toppings in individual bowls so everyone can customize their own. Another idea is to make mini taco bites using smaller tortillas for appetizer-style servings at your next gathering. Or plate it family-style with big platters of fish, slaw, tortillas, and colorful bowls of extras for a vibrant and inviting meal.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—which might be rare!—store cooked fish and cabbage slaw separately in airtight containers in the refrigerator. Keeping them separate preserves the texture and flavor of the slaw and prevents the tortillas from becoming soggy when stored together.

Freezing

While freezing isn’t ideal for the slaw due to its fresh, crisp nature, you can freeze the cooked fish without any issues. Wrap it tightly in freezer-safe packaging, and it will keep well for up to 2 months. When ready, thaw it overnight in the fridge to maintain the best texture.

Reheating

Reheat the fish gently in a skillet over medium heat or in a microwave on a lower power setting to avoid drying it out. Avoid reheating the slaw to keep its fresh crunch and taste intact. Instead, serve the slaw chilled directly from the fridge for maximum flavor and texture contrast with the warm fish and tortillas.

FAQs

Can I use frozen fish for this recipe?

Absolutely! Frozen fish works well as long as you thaw it completely before marinating and cooking. Just make sure it’s fresh-tasting and properly drained to avoid excess moisture.

What tortillas work best for these fish tacos?

Corn tortillas offer a traditional flavor and a slightly firmer texture that works beautifully, but soft flour tortillas are a great alternative if you prefer something more pliable or if you’re serving picky eaters.

How long does the cabbage slaw keep in the fridge?

The slaw stays fresh for about 2 to 3 days when stored in an airtight container. The flavors meld nicely, but the cabbage will start to lose its crispness after a couple of days.

Can I make this recipe gluten-free?

Definitely! Simply use gluten-free corn tortillas and double-check your condiments and spices to ensure they do not contain gluten. The rest of the recipe is naturally gluten-free.

Is this recipe spicy?

The spice level is mild and adjustable based on the chili powder used and any added hot sauce. If you prefer less heat, reduce the chili powder or omit the hot sauce. For more kick, feel free to add extra chilies or a spicier salsa.

Final Thoughts

There’s something incredibly satisfying about Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe that brings fresh and vibrant flavors together with minimal fuss. Whether you’re cooking for a casual weeknight dinner, entertaining friends, or simply craving a burst of colorful, mouthwatering goodness, this recipe delivers on every front. I can’t wait for you to give it a try and make it a regular in your kitchen — it’s simply that good!

Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe

★★★★★

4.9 from 18 reviews

Author: anna
Total Time: 30 minutes
Yield: 12 tacos 1x
Diet: Low Fat

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Description

These Fish Tacos with Cabbage Slaw are a fresh, flavorful, and easy-to-make meal perfect for a quick weeknight dinner or casual get-together. Tender white fish fillets are marinated in a zesty blend of spices and lime, grilled or pan-seared to perfection, then nestled in warm tortillas and topped with a vibrant, tangy cabbage slaw. Customize with your favorite toppings like avocado, pico de gallo, or hot sauce for a deliciously satisfying taco experience.

Instructions

Marinate the Fish: In a medium bowl, mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss fish pieces in the mixture to coat evenly and squeeze lime juice over them. Cover and refrigerate for 15-30 minutes to allow flavors to blend.
Prepare Cabbage Slaw: Combine green cabbage, purple cabbage, shredded carrot, and chopped cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Cover and chill in the refrigerator for at least 15 minutes.
Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for 15-20 seconds on each side until soft and pliable. Keep warm until serving.
Cook the Fish: Heat a skillet over medium-high heat and cook the marinated fish pieces for 2-3 minutes per side until opaque and cooked through. Alternatively, bake the fish in a preheated 400°F (200°C) oven for 10-12 minutes until done.
Assemble Tacos: Place cooked fish onto each warm tortilla, top generously with cabbage slaw and your choice of optional toppings such as avocado slices, pico de gallo, sour cream, or hot sauce. Fold the tortilla in half to form the taco.
Serve and Enjoy: Serve the fish tacos immediately for the best taste and texture. Enjoy a fresh, flavorful meal that’s sure to satisfy.

Notes

For a spicier kick, add a pinch of cayenne pepper to the fish marinade.
Use corn tortillas for a gluten-free option.
Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
For added crunch, sprinkle some chopped radishes or finely chopped red onions on top of the tacos.
To make it dairy-free, omit sour cream or use a plant-based alternative.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling/Pan Frying/Baking
Cuisine: Mexican