If you’re craving a light yet satisfying meal that bursts with flavor, these Fish Tacos with Cilantro Lime Slaw are the answer. With perfectly seasoned, pan-seared fish, a refreshing slaw, and a touch of creamy avocado, these tacos offer a delightful balance of textures and flavors. Simple to prepare yet packed with vibrant ingredients, this dish will transport your taste buds straight to the coast.

Fish Tacos with Cilantro Lime Slaw

Why You’ll Love This Recipe

These fish tacos combine a crispy, flavorful fish fillet with the crunch and zing of cilantro lime slaw for a refreshing and satisfying meal. The combination of chili powder, cumin, and smoked paprika gives the fish a rich, smoky flavor, while the creamy, zesty slaw adds a cooling contrast. The addition of avocado and queso fresco (optional) takes these tacos to the next level. They’re perfect for a quick weeknight dinner or a weekend gathering!

Ingredients

For the Fish:

1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for pan-searing)
Juice of 1 lime

For the Cilantro Lime Slaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage
½ cup fresh cilantro, chopped
¼ cup mayonnaise or Greek yogurt
Juice of 2 limes
1 teaspoon honey
½ teaspoon salt
½ teaspoon black pepper

For the Tacos:

8 small corn tortillas
1 avocado, sliced
½ cup crumbled queso fresco or feta cheese (optional)
Lime wedges, for serving

Tip: you’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Prepare the Fish: Pat the fish fillets dry with paper towels. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture over the fish fillets, then drizzle with lime juice for extra flavor.
Cook the Fish: Heat a large skillet over medium-high heat and add olive oil. Once hot, add the seasoned fish fillets and cook for 3-4 minutes per side, depending on the thickness of the fillets. The fish should be golden brown and easily flake with a fork. Transfer to a plate and break into large chunks.
Make the Cilantro Lime Slaw: In a large bowl, combine the shredded green and purple cabbage with chopped cilantro. In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, honey, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat evenly.
Warm the Tortillas: Heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds per side until soft and slightly charred. Keep them warm by wrapping them in a clean kitchen towel.
Assemble the Tacos: Place a few pieces of cooked fish onto each tortilla. Top with a generous scoop of cilantro lime slaw, then add slices of avocado and a sprinkle of queso fresco if desired. Serve with lime wedges on the side for extra zest.

Serving and Timing

Serving Size: Serves 4 (2 tacos per person)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Feel free to customize these tacos to suit your tastes! For a spicier kick, add sliced jalapeños or drizzle some hot sauce over the fish. You can swap the slaw for a simple cabbage salad or use a different cheese, like cotija or Monterey Jack, in place of queso fresco. If you prefer a lighter option, try grilling the fish instead of pan-searing it.

Storage/Heating

The fish can be stored in an airtight container in the fridge for up to 2 days. If you have leftover slaw, it will keep for about 1-2 days in the refrigerator. However, it’s best to enjoy the tacos fresh, as the tortillas may become soggy if stored for too long.

FAQ

Can I use frozen fish fillets?

Yes, frozen fish fillets work well in this recipe. Just make sure to thaw them completely before cooking.

Can I make the cilantro lime slaw ahead of time?

Yes, you can prepare the slaw up to a day ahead of time and refrigerate it. Just be sure to toss it well before serving.

What kind of tortillas should I use?

Small corn tortillas are traditional for fish tacos, but you can also use flour tortillas if you prefer.

Can I make these tacos gluten-free?

Yes, use certified gluten-free corn tortillas to make this recipe gluten-free.

How can I make the fish tacos spicier?

For added heat, top the tacos with sliced jalapeños or drizzle some hot sauce or sriracha over the fish before serving.

Can I use a different kind of fish?

Absolutely! You can use any white fish, such as halibut, snapper, or even shrimp, depending on your preference.

How do I keep the tortillas soft?

To keep the tortillas soft, warm them just before assembling the tacos and wrap them in a clean kitchen towel to retain heat.

Can I make this recipe vegan?

To make this recipe vegan, substitute the fish with a plant-based protein, like grilled portobello mushrooms or crispy tofu, and use vegan mayo in the slaw.

Can I use a different dressing for the slaw?

Yes, you can substitute the mayonnaise or Greek yogurt with a vinaigrette or sour cream if you prefer.

Can I freeze the fish for tacos?

While it’s best to enjoy the fish fresh, you can freeze cooked fish for up to 1-2 months. Just reheat it gently when ready to serve.

Conclusion

These Fish Tacos with Cilantro Lime Slaw are a light, refreshing, and flavor-packed meal that’s perfect for any occasion. With a perfectly spiced fish fillet, a crunchy and zesty slaw, and fresh avocado, each bite is a burst of flavor. Whether you’re making them for a weeknight dinner or a casual gathering, these tacos are sure to be a hit! Enjoy the vibrant flavors of summer in every bite.