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Fish Tacos with Cabbage Slaw Recipe

Fish Tacos with Cabbage Slaw Recipe
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★★★★★

4.7 from 23 reviews

Delicious and flavorful Fish Tacos with Cabbage Slaw featuring tender white fish seasoned with a blend of spices, served in warm tortillas topped with a crisp, tangy cabbage slaw. Perfect for a quick, healthy, and satisfying meal.

Ingredients

Scale

Fish

  • 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

Additional Items

  • 12 corn or flour tortillas, warmed
  • Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

Instructions

  1. Prepare the Marinade: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add lime juice and mix well.
  2. Marinate the Fish: Add the fish pieces to the marinade and toss to coat evenly. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
  3. Cook the Fish: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Place the fish in a single layer and cook for 2-3 minutes per side until the fish is cooked through and flakes easily. Alternatively, bake in a 400°F (200°C) oven on a parchment-lined baking sheet for 10-12 minutes. Remove from heat.
  4. Make the Cabbage Slaw: In a large bowl, combine shredded green and purple cabbage, shredded carrot, and chopped cilantro.
  5. Prepare 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.
  6. Toss the Slaw: Pour the dressing over the cabbage mixture and toss thoroughly to coat every ingredient. Taste and adjust salt and pepper as needed, then cover and refrigerate for at least 15 minutes to enhance flavors.
  7. Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable. Keep wrapped in a clean towel or warmed in the oven or microwave as preferred.
  8. Assemble the Tacos: Place a few pieces of cooked fish onto the center of each tortilla, top with a generous amount of cabbage slaw, and add optional toppings like avocado slices, pico de gallo, sour cream, or hot sauce.
  9. Serve Immediately: Fold the tortillas in half to create tacos and serve right away for the freshest taste.

Notes

  • For best results, marinate the fish for at least 15 minutes but no longer than 30 minutes to avoid fish becoming mushy.
  • Use fresh white fish like cod, mahi-mahi, or tilapia for tender and flaky texture.
  • Warm tortillas properly to make them soft and pliable for easy folding.
  • Customize your toppings to suit your preference—try adding avocado, salsa, or a squeeze of extra lime.
  • The slaw can be made a few hours ahead and refrigerated, but best served fresh.

Nutrition

Keywords: fish tacos, cabbage slaw, easy fish recipe, Mexican tacos, healthy fish tacos, seafood tacos

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