Fish Tacos with Cilantro Lime Slaw
Enjoy these flavorful fish tacos topped with a refreshing cilantro lime slaw for a delightful meal.
Equipment
- large skillet
- mixing bowls
- whisk
- paper towels
- Kitchen towel
Ingredients
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil for cooking
- 1 Juice of lime
Cilantro Lime Slaw
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- ½ cup fresh cilantro, chopped
- ¼ cup mayonnaise or Greek yogurt
- 2 limes Juice of
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Tacos
- 8 small corn tortillas
- 1 avocado, sliced
- ½ cup crumbled queso fresco or feta cheese optional
- Lime wedges for serving
Instructions
- Dry the fish fillets and rub with a spice mixture of chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper, then drizzle with lime juice.
- Heat olive oil in a skillet and cook the fish for 3–4 minutes on each side until golden brown, then break into large pieces.
- Mix green and purple cabbage with chopped cilantro, then whisk together mayonnaise, lime juice, honey, salt, and black pepper, and toss with the cabbage.
- Warm the corn tortillas in a skillet for about 30 seconds on each side until soft, then keep warm.
- Assemble the tacos by placing fish on tortillas, topping with slaw, avocado, and queso fresco, and serve with lime wedges.
Notes
Store cooked fish in an airtight container for up to 3 days. Reheat gently. The slaw is best dressed just before serving for crunch. Fish can be frozen for up to 2 months; thaw in the refrigerator before reheating. Do not freeze the slaw as it loses texture.