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.