Description
This vibrant and flavorful Fish Tacos with Cabbage Slaw recipe combines tender, spiced white fish fillets with a refreshing, crunchy cabbage slaw, all wrapped in warm tortillas. Perfect for a quick and easy meal, these tacos offer a delightful balance of smoky, tangy, and sweet notes topped with optional garnishes to customize your taco experience.
Ingredients
For the Fish
- 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
For the 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
- 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
Additional Ingredients
- 12 corn or flour tortillas, warmed
- Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce
Instructions
- 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 spice mixture for the fish.
- Marinate the Fish: Add the fish pieces to the spice mixture and toss to coat them evenly. Squeeze fresh lime juice over the fish, then cover and refrigerate for 15-30 minutes to allow flavors to meld.
- Cook the Fish in a Skillet: Heat a large skillet over medium-high heat and add olive oil. Place fish pieces in a single layer (cook in batches if necessary) and cook for 2-3 minutes per side until cooked through and easily flaked. Remove the fish from the skillet and set aside.
- Bake the Fish: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange fish in a single layer and bake for 10-12 minutes until cooked through and flaky. Remove from oven.
- Prepare the Cabbage Slaw Base: In a large bowl, combine shredded green cabbage, shredded purple cabbage, shredded carrot, and chopped cilantro to form the slaw base.
- Make the Slaw Dressing: In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave nectar, Dijon mustard, salt, and pepper to create a creamy, tangy dressing.
- Toss Slaw with Dressing: Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Taste and adjust the seasoning as needed. Cover and refrigerate for at least 15 minutes or up to an hour to let flavors meld.
- Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for 15-20 seconds per side until softened. Wrap warmed tortillas in a clean kitchen towel to keep them moist and pliable. Alternatively, stack and microwave wrapped in a damp paper towel for 30-60 seconds or bake wrapped in foil at 350°F (175°C) for 10-15 minutes.
- Assemble the Tacos: Take a warmed tortilla and place a few pieces of cooked fish in the center. Top with generous amounts of cabbage slaw, then add any optional toppings such as avocado slices, pico de gallo, sour cream, or hot sauce as desired.
- Serve: Fold the tortilla in half to create a taco. Repeat assembly for the remaining tortillas, fish, and slaw. Serve immediately for best texture and flavor enjoyment.
Notes
- For best results, do not marinate the fish for longer than 30 minutes as lime juice can start to ‘cook’ the fish, affecting texture.
- Adjust chili powder and hot sauce quantities according to your preferred spice level.
- If you dislike cilantro, substitute with chopped parsley or omit entirely without compromising flavor.
- The cabbage slaw can be made ahead and stored refrigerated for up to 24 hours for convenience.
- Warm tortillas right before serving to keep them soft and flexible, preventing cracks when folded.
- Feel free to customize tacos with your favorite toppings to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
