Name: Fish Tacos with Cabbage Slaw Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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; 1/2 head green cabbage, thinly shredded; 1/4 head purple cabbage, thinly shredded; 1 large carrot, shredded; 1/4 cup chopped cilantro; 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; 12 corn or flour tortillas, warmed; Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

Jump to Recipe· 3.9 from 75 reviews

If you are craving something vibrant, fresh, and utterly delicious, you simply must try this Fish Tacos with Cabbage Slaw Recipe. Imagine tender, flaky fish coated in a perfect blend of spices, nestled inside warm tortillas, and topped with a colorful, crunchy cabbage slaw that adds just the right zing. This dish combines simplicity and mouthwatering flavors in a way that feels both satisfying and exciting, making it a fantastic choice for a quick weeknight dinner or a weekend gathering with friends. Every bite bursts with flavor and texture, making these fish tacos a guaranteed crowd-pleaser.

Ingredients You’ll Need

Three fish tacos sit on a round white plate placed on a white marbled surface. Each taco has three layers: a soft, slightly charred yellow corn tortilla on the bottom, a layer of shredded purple cabbage mixed with thin orange carrot strips in the middle, and a thick, golden-brown grilled white fish fillet topped with small green cilantro pieces on top. Around the tacos are several lime wedges adding a fresh green color. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Fish Tacos with Cabbage Slaw Recipe lies in its straightforward ingredients that work harmoniously to create a dish full of flavor, texture, and vibrant color. Each component plays an essential role, ensuring the final result is nothing short of spectacular.

White fish fillets (1.5 lbs): Choose cod, mahi-mahi, or tilapia for flaky, mild fish perfect for tacos.
Olive oil (1 tbsp): Adds richness and helps the spices cling to the fish.
Chili powder (1 tsp): Brings warmth and a gentle smoky kick.
Cumin (1/2 tsp): Adds a deep earthy note enhancing the fish’s flavor.
Garlic powder (1/4 tsp): For subtle savory depth.
Onion powder (1/4 tsp): Complements garlic powder with its sweet undertone.
Smoked paprika (1/4 tsp): Lends a smoky aroma and beautiful color.
Salt and pepper (to taste): Essential seasoning to balance all flavors.
Lime juice (from 1 lime): Adds bright citrus acidity and tenderizes the fish.
Green cabbage (1/2 head, thinly shredded): Provides a crisp, fresh crunch.
Purple cabbage (1/4 head, thinly shredded): Adds vibrant color and extra texture.
Large carrot (1, shredded): Gives sweetness and a beautiful orange pop.
Chopped cilantro (1/4 cup): Brings a fresh, herbaceous note.
Mayonnaise (1/4 cup): Creamy base for the slaw dressing.
Lime juice (2 tbsp, for dressing): Brightens and balances the dressing.
Apple cider vinegar (1 tbsp): Adds a subtle tang and freshness.
Honey or agave nectar (1 tbsp): Sweetens the dressing gently.
Dijon mustard (1/2 tsp): Gives a mild spicy depth to the slaw dressing.
Salt and pepper (to taste for dressing): To perfect the balance.
12 corn or flour tortillas: Warmed, these are your soft, folding taco vessels.
Optional toppings: Avocado slices, pico de gallo, sour cream, hot sauce—to tailor the tacos to your liking.

How to Make Fish Tacos with Cabbage Slaw Recipe

Step 1: Prepare and Marinate the Fish

Start by combining olive oil with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Toss in your cut fish pieces and make sure each piece is well-coated with this flavorful spice blend. Squeeze fresh lime juice over it to add brightness and help tenderize the fish. Pop it into the refrigerator to marinate for 15 to 30 minutes—this quick step sets the stage for a flavorful taco filling without overwhelming the delicate fish.

Step 2: Cook the Fish to Perfection

Heat a skillet over medium-high heat and add a bit of olive oil. Arrange the marinated fish pieces in a single layer and cook each side for 2-3 minutes until the fish flakes easily with a fork. If you prefer baking, preheat the oven to 400°F (200°C), arrange the fish on a parchment-lined baking sheet, and bake for 10-12 minutes. Both methods deliver tender, flaky fish that melts in your mouth.

Step 3: Make the Vibrant Cabbage Slaw

While the fish cooks, combine shredded green cabbage, purple cabbage, carrot, and chopped cilantro in a large bowl. Whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, and a pinch of salt and pepper to create a creamy, tangy dressing. Pour it over the cabbage mixture and toss until every shred is beautifully coated. Chill this slaw for at least 15 minutes—it lets the flavors marry and adds a refreshing crunch to your tacos.

Step 4: Warm the Tortillas

To make your tortillas pliable and warm, heat a dry skillet or griddle over medium heat and toast each tortilla for 15-20 seconds on each side. Keep them wrapped in a clean kitchen towel to retain softness and warmth. Alternatively, microwave them stacked wrapped in a damp paper towel for under a minute or warm them in a wrapped foil packet in a 350°F oven for 10-15 minutes. Either way, warm tortillas will hold your fillings perfectly without cracking.

Step 5: Assemble Your Fish Tacos with Cabbage Slaw Recipe

Lay a warm tortilla flat and add a few pieces of the cooked fish right in the center. Top it generously with the creamy cabbage slaw, then customize with optional toppings like avocado slices, pico de gallo, sour cream, or a drizzle of hot sauce if you like a little heat. Fold the tortilla in half and there you have it—delicious fish tacos ready to delight your taste buds!

How to Serve Fish Tacos with Cabbage Slaw Recipe

Fish Tacos with Cabbage Slaw Recipe - Recipe Image

Garnishes

There are endless ways to jazz up your fish tacos with fresh garnishes. Think bright avocado slices for creaminess, freshly chopped cilantro for an herbal lift, or a spoonful of pico de gallo to add juicy, zesty freshness. Sour cream or a tangy crema brings cooling balance, while hot sauce steps up the heat for spice lovers. Adding a wedge of lime on the side offers an extra burst of citrus that truly wakes up the flavors.

Side Dishes

Pair your tacos with sides that complement and elevate the meal. A bowl of Mexican street corn (elote) with its smoky, cheesy goodness is a crowd favorite. Light and refreshing black bean salad or cilantro-lime rice provide substance without overpowering the flavors. If you want something simple, classic tortilla chips with guacamole or salsa work beautifully alongside these fish tacos.

Creative Ways to Present

For a fun twist, serve your Fish Tacos with Cabbage Slaw Recipe as a taco salad by piling the fish and slaw over a bed of crisp greens and crushed tortilla chips, drizzled with dressing. Alternatively, create a taco bar so everyone can build their own with varied garnishes and sauces—it makes for a festive and interactive meal. Serve quality tortillas wrapped in a colorful cloth napkin to keep them warm and inviting right at the table.

Make Ahead and Storage

Storing Leftovers

Leftover fish and cabbage slaw can be stored separately in airtight containers in the refrigerator for up to 24 hours. Keeping them apart prevents the slaw from becoming soggy and preserves the fish’s texture. When you’re ready to enjoy them again, just warm the fish gently and mix the slaw fresh before assembling.

Freezing

Freezing cooked fish tacos isn’t ideal because the tortillas and slaw don’t hold up well. However, you can freeze the seasoned uncooked fish pieces before cooking. Lay them flat in a freezer-safe bag and use them within one month for best taste. Simply thaw overnight in the fridge before cooking as directed.

Reheating

To reheat cooked fish, gently warm it in a skillet over low heat or in a microwave using short bursts to prevent drying out. Warm the tortillas separately and refresh the slaw by giving it a quick stir. Assemble tacos just before serving to keep that wonderful contrast of warm fish and cool, crisp slaw intact.

FAQs

Can I use a different type of fish for this recipe?

Absolutely! While cod, mahi-mahi, and tilapia are recommended for their mild flavor and flaky texture, you can use any firm white fish you like. Just keep in mind that some fish cook faster or have a stronger flavor.

Is it possible to make the slaw vegan?

Yes! Simply replace the mayonnaise with a vegan mayo or a creamy plant-based yogurt. The dressing still tastes fantastic and complements the cabbage perfectly.

How spicy are these fish tacos?

The spice level is mild and customizable. The chili powder adds warmth without too much heat, but you can increase or decrease it, or add hot sauce on the side, to suit your palate.

Can I prepare the slaw ahead of time?

Definitely! The slaw benefits from resting in the fridge for at least 15 minutes and can be made up to 24 hours in advance. Just give it a toss before serving to redistribute the dressing.

What’s the best way to warm tortillas without drying them out?

Warming tortillas in a dry skillet and then wrapping them in a clean towel works wonders. You can also microwave them wrapped in a damp paper towel for a short time to retain moisture and softness.

Final Thoughts

There is something truly special about Fish Tacos with Cabbage Slaw Recipe that makes you want to share it again and again. The combination of flaky, seasoned fish and refreshing slaw wrapped in warm tortillas is simply irresistible. I encourage you to make this recipe your own, experiment with toppings, and gather friends or family to savor every delicious bite. Once you try it, I’m confident this will become one of your favorite go-to meals that’s both easy and unforgettable.