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Fish Tacos with Cabbage Slaw

  • Author: emily
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Pescatarian

Description

Delicious and easy fish tacos paired with a crunchy cabbage slaw, perfect for summer gatherings.

Ingredients

Scale
  • 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 1 lime, juiced
  • 1/2 head green cabbage, thinly shredded
  • 1/4 head purple cabbage, thinly shredded
  • 1 large carrot, shredded
  • 1/4 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or agave nectar
  • 1/2 tsp Dijon mustard
  • 12 corn or flour tortillas, warmed
  • Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

Instructions

  1. Combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a medium bowl.
  2. Add fish pieces and toss to coat evenly.
  3. Squeeze lime juice over the fish.
  4. Cover and marinate in the refrigerator for 15-30 minutes.
  5. Heat a large skillet over medium-high heat and add olive oil.
  6. Add fish in a single layer (cook in batches if needed).
  7. Cook for 2-3 minutes per side, or until cooked through and flakes easily. Remove from skillet.
  8. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  9. Arrange fish on the baking sheet in a single layer.
  10. Bake for 10-12 minutes, or until cooked through and flakes easily. Remove from oven.
  11. Combine shredded green cabbage, shredded purple cabbage, and shredded carrot in a large bowl.
  12. Add chopped cilantro.
  13. Whisk together mayonnaise, lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper in a small bowl.
  14. Pour dressing over the cabbage mixture and toss well to coat.
  15. Taste and adjust seasonings as needed.
  16. Cover and refrigerate for at least 15 minutes, or up to an hour.
  17. Heat a dry skillet or griddle over medium heat.
  18. Place one tortilla at a time in the skillet and cook for 15-20 seconds per side, or until warmed through and slightly softened.
  19. Wrap in a clean kitchen towel to keep warm.
  20. Stack tortillas and wrap in a damp paper towel. Microwave on high for 30-60 seconds, or until warmed through.
  21. Preheat oven to 350°F (175°C). Wrap tortillas in aluminum foil and bake for 10-15 minutes, or until warmed through.
  22. Take a warmed tortilla and place a few pieces of cooked fish in the center.
  23. Top with cabbage slaw and any optional toppings you like.
  24. Fold the tortilla in half to create a taco.
  25. Repeat with remaining tortillas, fish, and slaw.
  26. Serve immediately and enjoy!

Notes

For best results, use high-quality fresh fish and allow slaw to rest for flavor enhancement.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 taco
  • Calories: 300
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 50mg

Keywords: fish tacos, summer recipe, easy lunch, seafood, slaw

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Find it online: https://lusciousrecipes.com/fish-tacos-with-cabbage-slaw/