Fish Tacos with Cabbage Slaw
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.
Equipment
- Large skillet or nonstick pan
- Mixing Bowl
- Sharp Knife
- Cutting board
- Measuring spoons & cups
- Tongs or Spatula
- Serving Platter or Plates
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 380–420 kcal
- Protein: 26–30g
- Carbohydrates: 30–35g
- Fat: 18–22g
- Fiber: 4–6g
- Sugar: 5–7g
- Sodium: 450–550mg