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.
Ingredients
Scale
Fish and Marinade
- 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
- 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
Nutrition
- Serving Size: 2 tacos (approx. 150g)
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
Keywords: fish tacos, cabbage slaw, easy taco recipe, healthy tacos, seafood tacos, Mexican tacos, quick dinner recipe
