Why You Will Love This Recipe
Fish Tacos with Lime Slaw are one of those meals that taste like a fiesta in every bite! The crispy seasoned fish pairs perfectly with the tangy lime slaw, and you can customize them with your favorite toppings. What I love most is how quickly they come together—perfect for busy weeknights or summer gatherings. Plus, the lime slaw adds a refreshing crunch that balances the warmth of the spices. Even if you’re new to cooking fish, this recipe is foolproof!
Ingredients:
- 1 lb white fish fillets (like cod or tilapia)
- 1 tsp chili powder
- 1 tsp cumin
- 1⁄2 tsp garlic powder
- 1⁄2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for cooking)
- 2 cups shredded cabbage (green or purple)
- 1⁄4 cup chopped fresh cilantro
- Juice of 2 limes
- 1 tbsp honey
- 8 small corn or flour tortillas
- Optional toppings: avocado slices, salsa, sour cream
Ingredient Prep Guide
Fish: Pat the fillets dry with paper towels to ensure they crisp up nicely. If the pieces are uneven, slice them into similar-sized strips for even cooking.
Cabbage: Rinse it under cold water, shake off excess moisture, and use a sharp knife or food processor to shred it finely. If you’re short on time, pre-shredded coleslaw mix works too!
Limes: Roll them firmly on the counter before juicing to get the most liquid out. Fresh lime juice is key—avoid bottled juice for the brightest flavor.
Tortillas: Wrap them in a clean kitchen towel and warm them in the oven (200°F) while you cook the fish. This keeps them soft and pliable.
Equipment & Tools
- Large skillet or non-stick pan
- Mixing bowls (one large, one medium)
- Chef’s knife and cutting board
- Tongs or spatula
- Measuring spoons
Step-by-Step Instructions
Step 1: Make the lime slaw first so the flavors meld. In a large bowl, toss shredded cabbage, cilantro, lime juice, honey, and a pinch of salt. Mix well and set aside.
Step 2: Season the fish. Mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub the spice mix evenly over both sides of the fish fillets.
Step 3: Cook the fish. Heat olive oil in a skillet over medium-high heat. Once the oil shimmers (about 1–2 minutes), add the fish. Cook 3–4 minutes per side until golden and flaky. Avoid moving the fish too much—this helps it crisp up!
Step 4: Warm the tortillas. If using the oven method, wrap them in foil and heat for 5–7 minutes. Alternatively, lightly char them in a dry skillet for 30 seconds per side.
Step 5: Assemble the tacos. Flake the cooked fish into chunks. Layer each tortilla with slaw, fish, and toppings like avocado or salsa. Serve immediately!
Key Details
Total Time: 30 mins (Prep: 15 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowls, knife
Serving Suggestions
Pair these tacos with crispy tortilla chips and a chunky salsa for a full Mexican-inspired meal. For drinks, try cold beer, sparkling limeade, or a fruity agua fresca. If you’re serving a crowd, set up a topping bar with options like pickled onions, diced mango, or hot sauce. These tacos also work great for outdoor dinners—just keep the tortillas covered to prevent drying out!
Pro Tips
Don’t skip the resting time for the slaw: Letting it sit for 10–15 minutes softens the cabbage slightly and lets the lime and honey mellow the raw bite. If you’re prepping ahead, make the slaw up to 2 hours early and refrigerate it.
Double the spice mix: Mix an extra batch of the chili-cumin seasoning and store it in a jar. It’s fantastic on roasted veggies, grilled chicken, or even popcorn!
Keep the tacos warm: Place cooked fish on a baking sheet in a 175°F oven while you finish batches. Cover tortillas with a towel to trap steam and warmth.
Storage and Reheating Instructions
Store leftover fish, slaw, and tortillas separately in airtight containers in the fridge for up to 2 days. To reheat fish, place it on a baking sheet in a 350°F oven for 5–7 minutes. Avoid microwaving, as it can turn soggy. The slaw is best eaten fresh but will keep for 1 day (it may lose crunch over time).
Troubleshooting
Soggy fish? Make sure your skillet is hot before adding the fish, and don’t overcrowd the pan. Cook in batches if needed. Too much moisture lowers the oil temperature.
Slaw too tart? Balance it with an extra 1⁄2 tsp of honey. Taste as you mix—limes vary in acidity.
Tortillas breaking? Warm them properly! Steam or heat them until soft and flexible. Corn tortillas are more delicate, so handle them gently.
Frequently Asked Questions
Can I use frozen fish?
Yes! Thaw it completely in the fridge first, and pat it very dry to remove excess moisture.
Is there a gluten-free option?
Absolutely—use corn tortillas and check that your spices don’t contain gluten additives.
Can I make the slaw ahead?
You can prep it 1–2 hours early, but add the cilantro just before serving to keep it fresh and vibrant.
Fish Tacos with Lime Slaw
Ingredients
- 1 lb white fish fillets like cod or tilapia
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
- 2 cups shredded cabbage green or purple
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1 tbsp honey
- 8 small corn or flour tortillas
- Optional toppings: avocado slices salsa, sour cream
Instructions
- Make the lime slaw: In a large bowl, toss shredded cabbage, cilantro, lime juice, honey, and a pinch of salt. Mix well and set aside.
- Season the fish: Mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub the spice mix evenly over both sides of the fish fillets.
- Cook the fish: Heat olive oil in a skillet over medium-high heat. Once the oil shimmers, add the fish. Cook 3–4 minutes per side until golden and flaky.
- Warm the tortillas: Wrap them in foil and heat for 5–7 minutes in a 200°F oven or lightly char them in a dry skillet for 30 seconds per side.
- Assemble the tacos: Flake the cooked fish into chunks. Layer each tortilla with slaw, fish, and toppings. Serve immediately!
