Get ready to elevate your taco game with these incredible Fish Tacos with Cilantro Lime Slaw! I’ve perfected this recipe to bring you the perfect balance of crispy fish, tangy slaw, and fresh flavors that’ll transport you straight to a beachside cantina. What makes these tacos special is their perfect combination of textures – crispy fish, crunchy slaw, and soft tortillas – creating a memorable meal that’s both satisfying and refreshing.
Ingredients
For the Fish:
- 1½ pounds firm white fish (cod, halibut, or mahi-mahi)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Cilantro Lime Slaw:
- 4 cups shredded cabbage
- 1 cup fresh cilantro, roughly chopped
- ¼ cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 jalapeño, finely diced (optional)
For Serving:
- 12 corn tortillas
- 1 avocado, sliced
- Lime wedges
- Hot sauce (optional)
Instructions
- Start by preparing the slaw. In a large bowl, combine shredded cabbage and cilantro. Whisk together lime juice, olive oil, and honey in a small bowl. Pour over the cabbage mixture and toss well. Refrigerate while preparing the fish.
- Pat the fish fillets dry with paper towels. In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper.
- Season both sides of the fish generously with the spice mixture.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes per side, or until it flakes easily with a fork.
- While the fish cooks, warm your tortillas by wrapping them in foil and placing them in a 300°F oven for 5-10 minutes.
- Break the cooked fish into chunks using a fork.
- Assemble the tacos by placing fish pieces in each tortilla, topping with the cilantro lime slaw, and garnishing with avocado slices and lime wedges.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 (12 tacos)
Recipe Notes
- Make sure your fish is completely dry before seasoning – this ensures better browning and prevents sticking to the pan.
- The slaw can be made up to 2 hours in advance for better flavor development.
- If using frozen fish, thaw completely and pat dry before cooking.
- For extra crunch, try adding finely diced red onion to your slaw.
- Double the spice mixture and store the extra portion for future use.
- To keep tortillas warm and pliable during serving, wrap them in a clean kitchen towel after heating.
These Fish Tacos with Cilantro Lime Slaw are perfect for both weeknight dinners and casual entertaining. The combination of fresh ingredients and simple preparation makes this recipe a reliable go-to that never disappoints. Remember, you can always adjust the spice levels to suit your taste preferences!
Fish Tacos with Cilantro Lime Slaw
Get ready to elevate your taco game with these incredible Fish Tacos with Cilantro Lime Slaw! I've perfected this recipe to bring you the perfect balance of crispy fish, tangy slaw, and fresh flavors that'll transport you straight to a beachside cantina. What makes these tacos special is their perfect combination of textures – crispy fish, crunchy slaw, and soft tortillas – creating a memorable meal that's both satisfying and refreshing.
Ingredients
- 1½ pounds firm white fish cod, halibut, or mahi-mahi
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups shredded cabbage
- 1 cup fresh cilantro roughly chopped
- ¼ cup lime juice about 2 limes
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 jalapeño finely diced (optional)
- 12 corn tortillas
- 1 avocado sliced
- Lime wedges
- Hot sauce optional
Instructions
- Start by preparing the slaw. In a large bowl, combine shredded cabbage and cilantro. Whisk together lime juice, olive oil, and honey in a small bowl. Pour over the cabbage mixture and toss well. Refrigerate while preparing the fish.
- Pat the fish fillets dry with paper towels. In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper.
- Season both sides of the fish generously with the spice mixture.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes per side, or until it flakes easily with a fork.
- While the fish cooks, warm your tortillas by wrapping them in foil and placing them in a 300°F oven for 5-10 minutes.
- Break the cooked fish into chunks using a fork.
- Assemble the tacos by placing fish pieces in each tortilla, topping with the cilantro lime slaw, and garnishing with avocado slices and lime wedges.
