Description

These Fish Tacos with Cilantro Lime Slaw are the perfect combination of crispy, perfectly seasoned fish and a refreshing, zesty slaw. The fish is pan-seared to golden perfection, and the cilantro lime slaw adds the right amount of crunch and flavor. Topped with creamy avocado and optional queso fresco, these tacos offer a delightful balance of flavors and textures. Ideal for quick weeknight dinners or casual gatherings, this recipe is light yet filling, bursting with vibrant flavors that transport you to the coast!

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 (gluten-free if needed)

1 avocado, sliced

½ cup crumbled queso fresco or feta cheese (optional)

Lime wedges, for serving

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Instructions

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 the spice mixture evenly over the fish fillets. Drizzle the fish with lime juice for added 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 thickness. The fish should be golden brown and flake easily with a fork. Transfer the cooked fish 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 until evenly coated.
Warm the Tortillas:
Heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until soft and slightly charred. Keep the tortillas 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 sprinkle with queso fresco, if desired. Serve with lime wedges on the side for added zest.

Notes

Storage: Leftover fish can be stored in an airtight container in the fridge for up to 2 days. The slaw will stay fresh for about 1-2 days.
Make-Ahead Tips: You can prepare the cilantro lime slaw up to 1 day in advance. Just refrigerate it and toss before serving.
Customizations: For spicier tacos, add sliced jalapeños or drizzle hot sauce over the fish. You can also substitute the fish with grilled shrimp or portobello mushrooms for a vegetarian version.
Gluten-Free: To make the tacos gluten-free, ensure you use certified gluten-free corn tortillas.
Vegan Option: Replace the fish with grilled tofu or crispy portobello mushrooms and use vegan mayo in the slaw

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: pan seared
Cuisine: mexican