Fish Tacos with Cilantro Lime Slaw Recipe

Introduction

These Fish Tacos with Cilantro Lime Slaw offer a fresh, flavorful meal that’s perfect for any occasion. Tender, spiced white fish pairs beautifully with a crisp, tangy slaw wrapped in warm corn tortillas. Easy to prepare and endlessly customizable, they’re a delicious way to bring a bit of sunshine to your table.

Ingredients

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

Instructions

1. Step 1: Pat the fish fillets dry with paper towels. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture all over the fish, then drizzle with lime juice.
2. Step 2: Heat a large skillet over medium-high heat and add olive oil. Once hot, place the seasoned fish in the pan and cook 3–4 minutes per side, until golden brown and flaky. Transfer to a plate and break into large chunks.
3. Step 3: In a large bowl, combine green cabbage, purple cabbage, and chopped cilantro. In a small bowl, whisk together mayonnaise or Greek yogurt, lime juice, honey, salt, and black pepper. Pour dressing over cabbage and toss to coat.
4. Step 4: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and slightly charred. Keep warm wrapped in a kitchen towel.
5. Step 5: Assemble tacos by placing fish chunks on each tortilla. Top with cilantro lime slaw, sliced avocado, and queso fresco if using. Serve with lime wedges.

Tips & Variations

• Avoid overcrowding the pan when cooking fish to ensure a crispy exterior.
• Prepare the slaw at least 10 minutes ahead for flavors to meld but serve soon after to keep crunch.
• Try grilling or baking the fish for a healthier alternative to pan-searing.
• Substitute mayonnaise with Greek yogurt or avocado in the slaw dressing for a creamy, lighter option.
• For a low-carb version, use lettuce wraps instead of tortillas or serve over cauliflower rice.

Storage

Store cooked fish, slaw, and tortillas separately in airtight containers in the refrigerator. Fish will keep well for up to 3 days and reheats gently in a pan over low heat. Slaw can be stored for 1–2 days but is best dressed just before serving to maintain crunch. Freeze cooked fish up to 2 months—thaw overnight in the fridge and reheat in a pan. Avoid freezing the slaw as it loses texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, just make sure to thaw it completely and pat dry before seasoning to achieve the best texture and flavor.

What’s the best fish to use for tacos?

White fish such as cod, tilapia, mahi-mahi, or halibut is ideal due to its mild flavor and flaky texture.

Fish Tacos with Cilantro Lime Slaw Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

These Fish Tacos with Cilantro Lime Slaw offer a delicious combination of tender, seasoned white fish and a fresh, tangy slaw wrapped in warm corn tortillas. Perfect for a quick lunch or a festive gathering, this recipe balances smoky spices, zesty lime, creamy avocado, and crunchy cabbage for an irresistible meal.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 tacos 1x
• Category: Lunch
• Method: Frying
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

Instructions

1. 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 all over the fish fillets, then drizzle with lime juice to infuse extra flavor.
2. Cook the Fish: Heat a large skillet over medium-high heat and add olive oil. When hot, place the seasoned fish in the skillet and cook for 3–4 minutes per side, depending on the thickness. Cook until the fish is golden brown and flakes easily with a fork. Transfer to a plate and break into large chunks.
3. Make the Cilantro Lime Slaw: In a large bowl, combine the shredded green and purple cabbage with chopped cilantro. In a separate bowl, whisk together mayonnaise or Greek yogurt, lime juice, honey, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well to evenly coat.
4. Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds per side until soft with slight char marks. Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the Tacos: On each warmed tortilla, place a few pieces of cooked fish, add a generous scoop of cilantro lime slaw, then top with sliced avocado and crumbled queso fresco if desired. Serve with lime wedges for additional zest.

Notes

• Patting the fish dry before seasoning helps achieve a better sear and crispy exterior.
• Cook fish in batches to avoid overcrowding the skillet, which can cause steaming instead of searing.
• Let cooked fish rest for a few minutes before flaking to retain moisture.
• Prepare the slaw at least 10 minutes before serving but avoid letting it sit too long to maintain crunchiness.
• Warm tortillas directly over heat to make them pliable and enhance flavor.
• Store fish, slaw, and tortillas separately if refrigerating leftovers to preserve texture.
• Slaw can be made with mayonnaise or Greek yogurt for creaminess; for a healthier option, use Greek yogurt.
• Alternative cooking methods for the fish include baking at 375°F for 12–15 minutes or air-frying for a crispy texture with less oil.
• For a low-carb version, substitute tortillas with lettuce wraps or serve the components as a bowl over rice or cauliflower rice.

Keywords: fish tacos, cilantro lime slaw, pan-seared fish, corn tortillas, Mexican tacos, healthy fish recipe, easy lunch recipe, gluten free tacos