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Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe

Fish Tacos with Cabbage Slaw: A Delicious & Easy Recipe
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★★★★★

5.1 from 11 reviews

These Fish Tacos with Cabbage Slaw combine flaky, seasoned white fish with a vibrant, tangy cabbage slaw in warm tortillas. Ready in under an hour, this easy recipe is perfect for a quick, healthy meal that bursts with fresh flavors and a satisfying crunch.

Ingredients

Scale

Fish Marinade

  • 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

Slaw Dressing

  • 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

For Serving

  • 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 to create a flavorful marinade for the fish.
  2. Coat the Fish: Add the fish pieces into the marinade bowl and toss well to ensure all pieces are evenly coated with the spices and oil, locking in the flavor.
  3. Add Lime Juice: Squeeze the juice of one lime over the fish, adding a bright citrus note that balances the spices.
  4. Marinate: Cover the bowl and refrigerate for 15-30 minutes to allow the flavors to infuse into the fish.
  5. Cook the Fish on Stovetop: Heat a large skillet over medium-high heat, add a splash of olive oil, then place fish pieces in a single layer. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily. Remove from skillet.
  6. Alternative Baking Method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange marinated fish in one layer. Bake for 10-12 minutes until cooked through and flaky. Remove from oven.
  7. Assemble Cabbage Slaw: In a large bowl, combine shredded green cabbage, purple cabbage, and shredded carrot for a colorful base.
  8. Add Cilantro: Mix chopped cilantro into the cabbage and carrot blend for fresh herbaceous flavor.
  9. Prepare Dressing: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, and season with salt and pepper to taste.
  10. Toss Slaw with Dressing: Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
  11. Season to Taste: Taste the slaw and adjust seasonings if needed, adding more salt, pepper, or lime juice as desired.
  12. Chill Slaw: Cover the bowl and refrigerate for at least 15 minutes, or up to an hour, to let flavors meld and the slaw crisp up.
  13. Warm Tortillas on Skillet: Heat a dry skillet over medium heat. Place one tortilla at a time and warm for 15-20 seconds per side until soft and pliable. Keep wrapped in a clean kitchen towel to retain warmth.
  14. Alternative Warming – Microwave: Stack tortillas and wrap in a damp paper towel. Microwave on high for 30-60 seconds until heated through.
  15. Alternative Warming – Oven: Preheat oven to 350°F (175°C). Wrap tortillas in aluminum foil and bake for 10-15 minutes until warm.
  16. Assemble Tacos: Place warmed tortilla on a plate. Add a few pieces of cooked fish in the center.
  17. Add Slaw: Top the fish with a generous portion of the chilled cabbage slaw.
  18. Add Optional Toppings: Add avocado slices, pico de gallo, sour cream, or hot sauce as desired to customize each taco.
  19. Fold Tortilla: Fold the tortilla in half to enclose the fillings and create a perfect handheld taco.
  20. Repeat Assembly: Repeat the assembly process with the remaining tortillas, fish, and slaw.
  21. Serve: Serve the tacos immediately for the freshest taste and enjoyable texture.

Notes

  • For best flavor, marinate the fish for the full 30 minutes if time allows.
  • White fish varieties like cod, mahi-mahi, or tilapia work well—choose firm, fresh fillets.
  • Use corn tortillas for a gluten-free option; flour tortillas provide a softer texture.
  • The slaw can be prepared a few hours ahead and kept refrigerated.
  • Add a touch of heat by including diced jalapeños or a dash of hot sauce in the slaw or as a topping.
  • Oven baking the fish is a convenient alternative to stovetop cooking and helps reduce oil usage.
  • Leftover slaw makes a great side salad or topping for other Mexican dishes.

Nutrition

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

Find it online: https://platedbyemma.com/fish-tacos-with-cabbage-slaw-a-delicious-and-easy-recipe/