Easy Fish Tacos With Cilantro Lime Slaw Recipe

Fish Tacos With Cilantro Lime Slaw. I pair flaky tilapia seasoned with chili powder, cumin and smoked paprika with crisp cabbage, cilantro and lime, creamy avocado and a smoky chipotle-lime crema, all inside soft corn tortillas. Fast, fresh and packed with flavor to pique your curiosity.

I didn’t expect how addictive these Easy Fish Tacos With Cilantro Lime Slaw would be. Picture flaky 1 pound firm white fish fillets with a hit of 1 teaspoon chili powder and 1/2 teaspoon smoked paprika, tucked into 8 small corn or flour tortillas and brightened by 3 cups thinly sliced green cabbage and 1/2 cup fresh cilantro leaves.

A squeeze of juice of 1 lime and creamy notes from 1/4 cup mayonnaise plus slices of 1 ripe avocado push it into Fish Taco Dressing Recipe and Baja Fish Taco Slaw vibes. It’s simple, a little messy, and you’ll want seconds.

Why I Like this Recipe

– I like that the flavors feel bright and balanced, nothing overpowers the rest.
– I like that I can make the crunchy salad part ahead, it actually tastes better after 30 minutes.
– I like that patting the main protein dry gives a nice browning so it sears instead of steaming.
– I like that it cooks fast and is pretty forgiving, just dont overcook or it gets rubbery.
– I like the little time savers, like using store bought toppings and keeping the warm wraps wrapped in a towel so they dont crack when I fold em.

Ingredients

• Fish: Firm white fish gives lean protein and mild flavor, cooks quickly, low fat.
• Tortillas: Corn or flour give carbs for energy, more fiber in corn.
• Cabbage: Crunchy cabbage adds fiber, freshness and mild sweetness, keeps tacos light.
• Cilantro: Bright herb adds fresh citrusy notes, some vitamin A and antioxidants.
• Lime: Lime juice adds tangy sour brightness, vitamin C, balances richness well.
• Avocado: Creamy avocado gives healthy fats, makes tacos richer, very satisfying.
• Slaw dressing: Mayo and yogurt add creaminess, a bit of protein, can lighten.
• Chipotle: Smoky spicy boost, adds heat and depth, use small amounts.
• Cotija: Salty crumbly cheese adds savory punch and a little extra protein.
• Jalapeño: Fresh heat, adds vitamin C, optional for extra kick if wanted.

Ingredient Quantities

• 1 pound firm white fish fillets (tilapia, cod, or mahi mahi), patted dry and cut into 1 inch strips
• 1 tablespoon vegetable oil or canola oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper, optional, if you like heat
• 8 small corn or flour tortillas, warmed
• 3 cups thinly sliced green cabbage or bagged coleslaw mix (about half a small head)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1 jalapeño, seeded and finely minced, optional
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• Juice of 1 lime, about 2 tablespoons (plus extra wedges for serving)
• 1 tablespoon honey or agave syrup
• 1 teaspoon lime zest, optional but nice
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper for the slaw, or to taste
• 1 to 2 tablespoons water to thin the slaw dressing, if needed
• 1/2 cup sour cream or Mexican crema for the sauce
• 1/4 cup mayonnaise for the sauce
• 1 tablespoon lime juice for the sauce
• 1 teaspoon minced chipotle in adobo or 1/2 teaspoon hot sauce, optional for smoky heat
• 1 ripe avocado, sliced or diced
• 1/2 cup crumbled cotija or feta cheese, optional
• Extra cilantro leaves for garnish
• Pickled red onions or extra hot sauce for serving, optional

How to Make this

1. Make the slaw: in a bowl whisk 3 tablespoons mayonnaise, 2 tablespoons sour cream or Greek yogurt, juice of 1 lime, 1 tablespoon honey or agave, 1 teaspoon lime zest if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir in 3 cups thinly sliced green cabbage or coleslaw mix, 1/2 cup chopped cilantro, 1/4 cup thinly sliced red onion and the minced jalapeño if you want heat; add 1 to 2 tablespoons water to thin the dressing so it coats the cabbage but isn’t soupy.

2. Make the creamy sauce: in a small bowl combine 1/2 cup sour cream or Mexican crema, 1/4 cup mayonnaise, 1 tablespoon lime juice and 1 teaspoon minced chipotle in adobo or 1/2 teaspoon hot sauce if you like smoky heat; taste and add a pinch more salt or lime if needed.

3. Prep the fish: pat 1 pound firm white fish fillets dry and cut into 1 inch strips; toss gently with 1 tablespoon vegetable or canola oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of cayenne if using.

4. Cook the fish: heat a large skillet over medium high until very hot, add a little oil and cook the fish strips in a single layer about 2 to 3 minutes per side until opaque and flaky; don’t crowd the pan, work in batches if needed; transfer to a plate and let rest a minute then flake into bite sized pieces.

5. Warm the tortillas: stack 8 small corn or flour tortillas and warm them in a dry skillet for about 20 seconds each side, or wrap in foil and heat in a 300°F oven for 10 minutes, or microwave covered with a damp towel for 30 seconds; keep warm wrapped in a towel so they stay pliable.

6. Assemble tacos: spoon a little slaw onto each warm tortilla, top with a few pieces of flaked fish, add slices or diced 1 ripe avocado, drizzle the creamy chipotle sauce, and sprinkle 1/2 cup crumbled cotija or feta if using.

7. Finish and garnish: scatter extra cilantro leaves over the tacos, add pickled red onions or extra hot sauce if you like, and serve with lime wedges for squeezing.

8. Tips and hacks: always pat fish dry so it browns instead of steams, don’t overcook or it gets rubbery, make the slaw ahead and it actually tastes better after 30 minutes, use store bought pickled red onions to save time, and keep tortillas wrapped in a towel so they don’t crack when you fold them.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Mixing bowls (one large, one small)
4. Whisk and spatula or wooden spoon
5. Measuring cups and spoons
6. Large skillet (cast iron or nonstick)
7. Tongs or fish spatula and a plate for resting/flaking the fish
8. Microplane or zester (for lime) and citrus juicer or reamer
9. Clean kitchen towel or tortilla warmer to keep tortillas pliable

FAQ

Easy Fish Tacos With Cilantro Lime Slaw Recipe Substitutions and Variations

• Fish (tilapia, cod or mahi mahi): swap for shrimp, firm tofu or salmon. Shrimp cooks way faster so watch it, tofu should be pressed and cut into thick strips so it wont fall apart, salmon is oilier and holds up great on the grill.
• Vegetable or canola oil: use avocado oil, light olive oil or melted butter. Avocado handles high heat, light olive adds mild flavor and butter gives a richer taste but watch the smoke.
• Mayonnaise or sour cream in the slaw and sauce: try plain Greek yogurt, vegan mayo or a splash of buttermilk. Greek yogurt is tangy and lower fat, vegan mayo keeps it dairy free, buttermilk will thin the dressing and add tang.
• Cilantro: replace with flat leaf parsley, chopped green onions or basil. Parsley gives the fresh herb vibe without the soapy taste some people hate, green onions add a sharp bite and basil gives a sweeter twist.

Pro Tips

– Pat the fish really dry and salt it just before it hits the pan. If you salt it too early it’ll weep water and won’t brown right, and nobody wants soggy tacos.

– Get the skillet screaming hot and use a high smoke point oil. Don’t crowd the pan, cook in batches if you need to. A good crust makes the flavor, not overcooking.

– Make the slaw and sauce up to a few hours ahead, they actually taste better after a bit. If the slaw dressing gets too thick add a tablespoon or two of water, taste for salt and lime before serving.

– Warm the tortillas and keep them wrapped in a towel so they stay pliable. Assemble at the last minute so avocado and crema stay bright and fresh, and don’t be shy with a squeeze of extra lime.