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Fish Tacos with Cilantro Lime Slaw

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  • Author: James Carter
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Enjoy vibrant and fresh Fish Tacos with Cilantro Lime Slaw! This easy recipe features flaky, seasoned white fish and a bright, crunchy slaw with lime and cilantro, all served in warm tortillas. Perfect for a quick weeknight meal or a casual get-together.

Ingredients

Scale
  • 1.5 pounds firm white fish fillets (such as cod, tilapia, mahi-mahi, or snapper)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Juice of 1/2 lime
  • 1/2 medium head of green cabbage, thinly shredded
  • 1/4 head of red cabbage, thinly shredded
  • 1/2 medium red onion, thinly sliced
  • 1 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice (from about 1 lime)
  • 1 teaspoon honey or agave nectar (optional)
  • Salt and freshly ground black pepper to taste
  • 8–12 small corn or flour tortillas
  • Optional toppings: sliced avocado, crumbled cotija cheese, sour cream or plain Greek yogurt, hot sauce, extra lime wedges

Instructions

  1. 1. Prepare the Slaw: Combine shredded green cabbage, red cabbage, sliced red onion, and chopped cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, honey/agave (if using), salt, and pepper. Pour dressing over cabbage mixture and toss to coat. Set aside.
  2. 2. Prepare the Fish: Pat fish fillets dry. Mix smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle evenly over both sides of the fish.
  3. 3. Cook the Fish: Pan-sear: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook fish for 3-5 minutes per side until opaque and flaky. Baking: Preheat oven to 400°F (200°C). Place fish on an oiled baking sheet, drizzle with remaining 1 tbsp olive oil. Bake for 10-15 minutes until opaque and flaky.
  4. 4. Flake the Fish: Gently break cooked fish into bite-sized chunks. Squeeze juice of 1/2 lime over the fish and toss gently.
  5. 5. Warm the Tortillas: Heat tortillas in a dry skillet or microwave until pliable.
  6. 6. Assemble the Tacos: Place flaked fish onto each tortilla. Top with cilantro lime slaw and desired optional toppings. Serve immediately with extra lime wedges.

Notes

Store cooled cooked fish and slaw separately in airtight containers in the refrigerator for up to 2-3 days. Reheat fish gently. Assemble tacos just before serving to prevent sogginess.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Sear or Bake
  • Cuisine: American

Nutrition

  • Serving Size: 2-3 tacos per serving
  • Calories: ≈400-500 (depending on toppings and tortilla type)
  • Sugar: ≈5-10g
  • Sodium: ≈400-600mg
  • Fat: ≈15-25g
  • Carbohydrates: ≈30-40g
  • Fiber: ≈5-8g
  • Protein: ≈30g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/easy-fish-tacos-with-cilantro-lime-slaw-recipe/