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Fish Tacos with Cilantro Lime Cabbage Slaw Recipe

Fish Tacos with Cilantro Lime Cabbage Slaw Recipe
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★★★★★

5.2 from 19 reviews

Fresh and flavorful Fish Tacos featuring tender white fish seasoned with a smoky spice rub, topped with a vibrant cilantro lime cabbage slaw, and served with warm tortillas and optional garnishes like avocado, Cotija cheese, and chipotle mayo. Perfectly balanced with zesty lime and a hint of heat for a delicious, easy-to-make meal.

Ingredients

Scale

For the Cilantro Lime Cabbage Slaw

  • 12 ounces shredded cabbage (purple cabbage or slaw mix), about 6 cups
  • ½ teaspoon kosher salt, more to taste
  • ¼ cup thinly sliced red onion, more to taste
  • ½ cup chopped cilantro (packed), about half of a large bunch
  • ¼ to ½ jalapeño, finely chopped, more to taste
  • ¼ cup fresh lime juice, more to taste
  • 2 tablespoons olive oil

For the Fish

  • 1 to 1 ½ pounds white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, or flounder) or 1 pound extra firm tofu
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar (optional)
  • ¼ teaspoon chipotle powder (or substitute with cayenne plus smoked paprika)
  • ½ teaspoon smoked paprika (optional, for more smoky flavor)

For Serving and Garnishes

  • 8–12 flour tortillas (5-inch) or a blend of flour and corn tortillas
  • Lime wedges
  • Avocado slices
  • Cilantro sprigs
  • Cotija cheese
  • Chipotle mayo (optional)
  • Peruvian green sauce (Aji Verde) – optional, vegan adaptable
  • Vegan cilantro crema – optional
  • Avocado sauce (vegan) – optional
  • Fermented hot sauce – optional

Instructions

  1. Make the Cilantro Lime Cabbage Slaw: Place the shredded cabbage in a medium bowl and toss with the salt. Add the sliced red onions, chopped cilantro, finely chopped jalapeño, fresh lime juice, and olive oil. Toss everything together well. Taste and adjust the lime juice, salt, and jalapeño to make the slaw tangy and flavorful.
  2. Make Fish Taco Sauce: Prepare any desired sauce to accompany the tacos. Chipotle mayo is recommended and can be made ahead of time for convenience.
  3. Preheat Grill or Oven: If grilling, preheat your grill to medium-high heat. Alternatively, preheat your oven to 400°F (200°C) if you prefer to bake the fish.
  4. Prepare the Fish: Pat the fish dry with paper towels. In a small bowl, mix the chili powder, cumin, coriander, granulated garlic, kosher salt, sugar, chipotle powder, and smoked paprika if using to create a spice rub. Sprinkle the spice rub evenly over all sides of the fish. You may cut the fish into smaller pieces now or after cooking as preferred.
  5. Cook the Fish:
    • Grilling: Grease the grill grates well. Place the fish on the grill at medium heat. Cook for a few minutes on each side until grill marks appear and the fish is opaque and flakes easily with a fork (about 140°F internal temperature). Squeeze fresh lime juice over the fish once cooked.
    • Baking: Place fish on a parchment-lined baking sheet, spray lightly with olive oil. Bake for 6 minutes, then flip, spray with olive oil again, and bake an additional 4 to 6 minutes depending on thickness. The fish is done when opaque and flaky.
    • Pan-Searing: Heat 1-2 tablespoons olive oil in a skillet or grill pan over medium-high heat. Add the fish carefully and sear until golden for about 3-4 minutes. Flip the fish, lower heat to medium, and cook until fully cooked through and flaky. Finish with a squeeze of lime juice.
  6. Warm the Tortillas: Quickly warm the tortillas on the grill, directly in the oven on the rack, or over a gas flame on the stovetop to make them pliable and fragrant.
  7. Assemble the Tacos: Place the cooked fish into the warm tortillas. Top generously with the cilantro lime cabbage slaw and any additional garnishes like avocado slices, Cotija cheese, cilantro, and your choice of sauces such as chipotle mayo. Serve immediately with lime wedges on the side.

Notes

  • If using tofu instead of fish, press out excess moisture before seasoning and cook using a similar method but with slightly less cooking time as tofu cooks quicker.
  • The chipotle powder can be substituted with a mix of cayenne pepper plus smoked paprika for smoky flavor.
  • Adjust jalapeño amount based on your heat preference or omit for mild flavor.
  • Using a mix of purple cabbage adds visual appeal, but green cabbage or pre-packaged slaw mix works just as well.
  • For best results, do not overcrowd the pan or grill when cooking fish to ensure even cooking and nice sear marks.
  • Leftover cabbage slaw can be stored refrigerated for up to 2 days and makes a great topping for other dishes or salads.

Nutrition

Keywords: fish tacos, cilantro lime slaw, grilled fish, healthy tacos, easy dinner, Mexican recipe

Find it online: https://thehungrymason.com/fish-tacos-with-cilantro-lime-cabbage-slaw-recipe/