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Delish Fish Taco Slaw Recipes

Delish Fish Taco Slaw Recipes

Zesty fish tacos piled high with a creamy, crunchy cilantro-lime slaw. Fresh, fast, and weeknight-friendly with bold flavor in every bite.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 lb white fish fillets cod, tilapia, or mahi-mahi
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice fresh
  • 3 cup green cabbage shredded
  • 1 cup red cabbage shredded, optional
  • 0.75 cup carrots shredded
  • 0.5 cup cilantro chopped
  • 3 tablespoon mayonnaise
  • 2 tablespoon sour cream
  • 1 tablespoon lime juice for slaw
  • 1 teaspoon honey
  • 0.25 teaspoon kosher salt for slaw
  • 0.25 teaspoon black pepper for slaw
  • 8 count small corn tortillas 6-inch
  • 1 count ripe avocado sliced
  • 0.25 cup cotija cheese crumbled
  • 1 count lime cut into wedges
  • 0.25 cup pico de gallo or salsa optional

Instructions

Preparation Steps

  • In a large bowl, whisk mayonnaise, sour cream, 1 tablespoon lime juice, honey, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Add green cabbage, red cabbage, carrots, and cilantro; toss to coat. Refrigerate while you cook the fish.
  • Pat fish dry. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Sprinkle evenly over the fish, then drizzle with olive oil and 1 tablespoon lime juice.
  • Heat a large skillet over medium-high. Add the seasoned fish and cook 2 to 3 minutes per side, until opaque and it flakes easily with a fork. Transfer to a plate and rest 2 minutes, then gently flake into large pieces.
  • Warm tortillas in a dry skillet 30 to 60 seconds per side (or wrap in a damp towel and microwave until pliable).
  • Assemble tacos: add a scoop of slaw to each tortilla, top with warm fish, avocado slices, cotija, and pico de gallo. Finish with a squeeze of lime.
  • Serve immediately with extra cilantro and lime wedges on the side.

Notes

Swap cod with salmon or shrimp. For a lighter slaw, use Greek yogurt in place of sour cream. Warm tortillas directly over a gas flame for light char. Leftover slaw keeps 1 day refrigerated; assemble tacos just before serving to keep them crisp.