Fish Tacos with Cabbage Slaw

When it comes to quick, satisfying meals, few things hit the spot like a plate of perfectly cooked fish tacos. The combination of flaky, lightly seasoned fish, soft tortillas, and a bright, crunchy slaw creates a balance of flavors and textures that is hard to beat. These tacos are vibrant, fresh, and just the right mix of indulgent and healthy.

What I love most about this recipe is how easy fish tacos can be. You don’t need fancy ingredients or hours in the kitchen—just a handful of staples and a bit of love, and you’ve got a meal that feels like it belongs at a seaside cantina. The cabbage slaw adds a refreshing crunch that complements the warm, crispy fish perfectly, making each bite lively and satisfying.

These fish tacos with slaw are versatile, too. You can bake, grill, or pan-fry your fish depending on your mood or what’s on hand. And while the slaw in this recipe is tangy and colorful, you can always tweak it with extra herbs, a splash of lime, or a touch of spice to match your taste.

Whether it’s a weeknight dinner or a weekend treat, these tacos come together quickly and are perfect for sharing. They bring a little fun and flavor to the table, and everyone can customize their taco just the way they like it. Once you try them, you’ll see why this simple recipe is a go-to in so many kitchens.

Why You’ll Love It

• Quick and fuss-free: These tacos come together in under 30 minutes, making them perfect for busy weeknights without skimping on flavor.
• Fresh, crunchy slaw: The tangy cabbage slaw isn’t just a topping—it’s a burst of brightness that lifts the entire dish.
• Customizable flavors: Love spice? Add a kick of jalapeño or chipotle mayo. Prefer milder tastes? Keep it simple with lime and cilantro.
• Perfect for any fish: Whether you use cod, tilapia, or even salmon, the recipe adapts beautifully while staying light and satisfying.
• Shareable and fun: These tacos are a crowd-pleaser—stack them high, pass around toppings, and watch everyone enjoy building their own perfect bite.

Ingredient List

For the Fish

• 1 lb cod or tilapia fillets, cut into 3-inch pieces
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil or avocado oil

For the Cabbage Slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• ½ cup shredded carrot
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice (freshly squeezed is best!)
• 1 tbsp mayonnaise
• 1 tsp honey
• Salt and pepper to taste

For Serving

• 8 small corn or flour tortillas
• Lime wedges, for garnish
• Optional: avocado slices, hot sauce, or crumbled queso fresco

Ingredient Notes

• I always use fresh lime juice for the slaw—it adds a bright, zesty punch that bottled just can’t match.
• Don’t skip the smoked paprika on the fish—it gives a subtle smoky flavor that makes these tacos feel special.
• Cilantro is optional if you’re not a fan, but I find it adds a freshness that really ties the slaw together.
• Using corn tortillas gives a slightly crispier texture, but flour works perfectly if that’s what you have.
• I like to drizzle a little honey in the slaw dressing—it balances the tang and makes the flavors pop.

Kitchen Equipment Needed

• Large skillet or nonstick pan – For cooking the fish evenly; I love using my cast-iron skillet for a nice crisp.
• Mixing bowl – To toss together the cabbage slaw quickly and easily.
• Sharp knife – For cutting fish and shredding cabbage; a good chef’s knife makes everything faster.
• Cutting board – A stable surface for chopping veggies safely.
• Measuring spoons & cups – To get the seasoning and dressing just right.
• Tongs or spatula – For flipping the fish without breaking it apart.
• Serving platter or plates – To assemble the tacos and make them look irresistible.

Instructions

1. Prepare the Fish

• Pat the fish pieces dry with a paper towel to help the seasoning stick.
• In a small bowl, mix together smoked paprika, garlic powder, cumin, salt, and black pepper.
• Rub the spice mixture evenly over each fish piece.
• Pro Tip: Let the fish sit for 5–10 minutes after seasoning—it helps the flavors soak in and improves the sear.

2. Make the Cabbage Slaw

• In a large mixing bowl, combine green cabbage, red cabbage, carrot, and cilantro.
• In a small bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper until smooth.
• Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
• Pro Tip: Use a light hand when tossing so the slaw stays crisp and doesn’t get soggy.

3. Cook the Fish

• Heat 2 tablespoons of oil in a skillet over medium-high heat.
• Once hot, carefully place the fish pieces in the skillet.
• Cook for 2–3 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
• Remove the fish from the pan and let it rest for a minute or two.
• Pro Tip: Don’t overcrowd the pan—cook in batches if needed. This keeps the fish crispy instead of steaming.

4. Warm the Tortillas

• Heat a clean skillet or griddle over medium heat.
• Warm each tortilla for 20–30 seconds per side until soft and pliable.
• Stack them in a clean kitchen towel to keep warm while assembling the tacos.

5. Assemble the Tacos

• Place a few pieces of cooked fish on the center of each tortilla.
• Top with a generous handful of cabbage slaw.
• Add optional toppings like avocado, lime wedges, or a drizzle of hot sauce.
• Serve immediately while the fish is warm and the slaw is crisp.

Tips and Tricks for Success

• Don’t rush the fish: Let it cook fully on one side before flipping to get a golden crust.
• Keep slaw crisp: Make the slaw just before serving or store the dressing separately until ready to toss.
• Warm tortillas: Always warm tortillas—they fold easier and taste better.
• Layer flavors: A squeeze of fresh lime over the assembled taco elevates every bite.
• Batch cooking: If making for a crowd, cook fish in batches and keep warm in a low oven (200°F / 90°C) to maintain crispness.

Ingredient Substitutions and Variations

• Fish: Swap cod or tilapia with halibut, mahi-mahi, or even shrimp for a different twist.
• Tortillas: Use gluten-free corn tortillas or small lettuce wraps for a lighter version.
• Slaw dressing: Swap mayo with Greek yogurt for a tangy, lighter option.
• Extra crunch: Add thinly sliced radishes or jicama to the slaw for more texture.
• Spice it up: Mix in a pinch of cayenne or chipotle powder to the fish seasoning for a smoky kick.

Serving Suggestions

• I love serving these fish tacos with a side of Mexican street corn—the creamy, smoky flavors complement the tangy slaw perfectly.
• Pair them with black bean and corn salad for a colorful, fresh, and filling meal.
• A simple cilantro-lime rice on the side makes the tacos feel like a complete fiesta plate.
• For a light lunch, I serve the tacos with a green salad with avocado and cherry tomatoes—it balances the richness of the fish beautifully.
• Tortilla chips and salsa on the side are perfect for snacky, casual taco nights with friends.

Storage and Reheating Instructions

• Slaw: Store the cabbage slaw in an airtight container in the fridge for up to 2 days. Toss again before serving to refresh.
• Fish: Keep cooked fish in the fridge for up to 2 days. Reheat gently in a skillet over medium heat to retain crispiness.
• Tortillas: Wrap tortillas in foil and warm in the oven at 350°F (175°C) for 5–7 minutes, or microwave covered with a damp paper towel for 30 seconds.
• Assembled tacos: Best eaten immediately—slaw can make the tortillas soggy if left too long.
• Freezing: Fish can be frozen before cooking, but the slaw is best fresh. Freeze uncooked fish in airtight containers for up to 1 month.

Frequently Asked Questions

Can I use frozen fish for these tacos?

Absolutely! Just make sure to thaw it completely and pat it dry before seasoning and cooking. This prevents excess moisture and keeps the fish crispy.

What type of tortillas work best?

Corn tortillas give a slightly firmer, traditional taco feel, but flour tortillas work perfectly if you prefer a softer, pliable option.

Can I make the slaw ahead of time?

Yes! You can prep the cabbage and dressing separately a day ahead. Toss them together just before serving to keep it crisp and fresh.

How do I make these tacos spicier?

Add a pinch of cayenne or chipotle powder to the fish seasoning, or drizzle your favorite hot sauce over the assembled tacos.

Can I bake the fish instead of pan-frying?

Definitely! Bake at 400°F (200°C) for 10–12 minutes, or until the fish flakes easily. Brush lightly with oil to get a golden finish.

Can I substitute fish with another protein?

Yes! Shrimp, grilled chicken, or even tofu are delicious alternatives for a fun twist on these tacos.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing your tweaks and favorite toppings!