Fish Tacos with Cilantro Lime Slaw Recipe

Introduction

Fish Tacos with Cilantro Lime Slaw are a vibrant, fresh dish that’s perfect for any occasion. Featuring tender, spiced white fish and a tangy, crunchy slaw, these tacos are easy to make and bursting with flavor.

Ingredients

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil (for pan-searing)
• Juice of 1 lime
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• ½ cup fresh cilantro, chopped
• ¼ cup mayonnaise or Greek yogurt
• Juice of 2 limes
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup crumbled queso fresco or feta cheese (optional)
• Lime wedges, for serving

Instructions

1. Step 1: Pat the fish fillets dry with paper towels. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture all over the fish, then drizzle with lime juice.
2. Step 2: Heat a large skillet over medium-high heat and add olive oil. Once hot, cook the seasoned fish for 3–4 minutes per side until golden brown and flaky. Transfer to a plate and break into large chunks.
3. Step 3: In a large bowl, combine green cabbage, purple cabbage, and chopped cilantro. In a separate small bowl, whisk together mayonnaise or Greek yogurt, lime juice, honey, salt, and black pepper. Pour dressing over cabbage mixture and toss well.
4. Step 4: Heat a dry skillet over medium heat and warm corn tortillas for about 30 seconds per side until soft and slightly charred. Keep warm wrapped in a kitchen towel.
5. Step 5: Assemble tacos by placing fish chunks on each tortilla. Top with cilantro lime slaw, sliced avocado, and queso fresco if using. Serve with lime wedges.

Tips & Variations

• Avoid overcrowding the pan when cooking fish to ensure it sears properly and develops a nice crust.
• Prepare the slaw at least 10 minutes ahead to allow flavors to meld, but avoid letting it sit too long to maintain crunch.
• For a healthier twist, try grilling or baking the fish instead of pan-searing, or swap mayonnaise for Greek yogurt in the slaw.
• Use lettuce wraps or serve the ingredients over cauliflower rice for a low-carb option.
• Add sliced jalapeños or cayenne pepper to the slaw dressing for a spicy kick.

Storage

Store cooked fish, slaw, and tortillas separately in airtight containers in the refrigerator—fish for up to 3 days, slaw for 1–2 days. Reheat fish gently in a pan to prevent drying. Do not freeze the slaw as it will lose its crispness. Fish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes! Just thaw completely and pat dry before seasoning to maintain the best texture and flavor.

What’s the best fish to use for tacos?

White fish like cod, tilapia, mahi-mahi, or halibut work best due to their mild flavor and flaky texture.

Fish Tacos with Cilantro Lime Slaw Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

These Fish Tacos with Cilantro Lime Slaw offer a perfect balance of fresh, tangy, and savory flavors. Featuring pan-seared white fish seasoned with a blend of chili powder, cumin, and smoked paprika, paired with a crisp, creamy cilantro lime slaw, and served on warm corn tortillas. Ideal for a quick and delicious lunch or dinner, this recipe is customizable, healthy, and bursting with vibrant textures and tastes.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 small tacos 1x
• Category: Lunch
• Method: Frying
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Fish:

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil (for pan-searing)
• Juice of 1 lime

For the Cilantro Lime Slaw:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• ½ cup fresh cilantro, chopped
• ¼ cup mayonnaise or Greek yogurt
• Juice of 2 limes
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Tacos:

• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup crumbled queso fresco or feta cheese (optional)
• Lime wedges, for serving

Instructions

1. Prepare the Fish: Pat the fish fillets dry with paper towels. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over the fish fillets, then drizzle with lime juice to infuse fresh flavor.
2. Cook the Fish: Heat a large skillet over medium-high heat and add olive oil. Once the pan is hot, place the seasoned fish fillets in the skillet. Cook for 3 to 4 minutes on each side, depending on thickness, until golden brown and the fish flakes easily with a fork. Transfer cooked fish to a plate and break into large chunks.
3. Make the Cilantro Lime Slaw: In a large bowl, combine green cabbage, purple cabbage, and chopped cilantro. In a separate small bowl, whisk together mayonnaise or Greek yogurt, lime juice, honey, salt, and black pepper. Pour the dressing over the cabbage mixture and toss thoroughly to coat evenly.
4. Warm the Tortillas: Heat a dry skillet over medium heat and warm each corn tortilla for about 30 seconds per side until soft and slightly charred. Keep warmed tortillas wrapped in a clean kitchen towel to maintain softness.
5. Assemble the Tacos: Place a few chunks of cooked fish onto each warm tortilla. Top with a generous scoop of cilantro lime slaw, add sliced avocado, and sprinkle with crumbled queso fresco or feta cheese if using. Serve tacos with lime wedges for an extra zestful finish.

Notes

• When cooking the fish, avoid overcrowding the skillet to ensure a golden, slightly crispy crust.
• Allow the cooked fish to rest briefly before breaking into chunks to retain moisture.
• Prepare the slaw at least 10 minutes in advance so flavors meld but avoid dressing it too far ahead to keep cabbage crisp.
• Warm tortillas just before serving to enhance flavor and pliability.
• For gluten-free tacos, use corn tortillas as specified.
• Store fish, slaw, and tortillas separately to maintain textures when refrigerating leftovers.
• Freeze cooked fish for up to 2 months; avoid freezing slaw as it loses its crunch.
• For a healthier twist, bake or grill the fish instead of pan-searing, or use Greek yogurt in the slaw dressing instead of mayonnaise.
• Optional toppings include sliced jalapeños, pickled onions, mango salsa, or chipotle mayo.

Keywords: fish tacos, cilantro lime slaw, pan-seared fish, healthy tacos, Mexican tacos, cod tacos, tilapia tacos, mahi-mahi tacos, easy lunch, gluten-free tacos