Fish Tacos with Cilantro Lime Cabbage Slaw
Delicious Fish Tacos with Cilantro Lime Cabbage Slaw, a quick and healthy meal perfect for any night.
Equipment
- Grill
- Skillet
- baking sheet
- mixing bowl
Ingredients
Cilantro Lime Cabbage Slaw
- 12 ounces shredded cabbage purple 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, ½ of a large bunch
- ¼ -½ jalapeño finely chopped, more to taste
- ¼ cup fresh lime juice more to taste
- 2 tablespoons olive oil
Fish
- 1-1 ½ pounds white fish tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, flounder or 1 pound extra firm tofu
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- ¾ teaspoon kosher salt
- ½ teaspoon sugar optional
- ¼ teaspoon chipotle powder or sub cayenne and a little smoked paprika
- ½ teaspoon smoked paprika optional
Taco Fixings
- 8-12 pieces 5-inch flour tortillas or a blend of flour and corn
- lime wedges
- avocado slices
- Cotija cheese
- cilantro
Sauce options
- Chipotle Mayo our favorite!
- Peruvian Green Sauce (Aji Verde) Vegan-Adaptable
- Vegan Cilantro Crema
- Avocado Sauce Vegan!
- Fermented Hot Sauce simple and delicious
Instructions
Make Cilantro Lime Cabbage Slaw
- Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste.
Make Fish Taco Sauce
- Make any accompanying sauce. Chipotle Mayo is my absolute favorite here.
Preheat Grill/Oven
- Preheat the grill to medium-high heat or preheat the oven to 400F.
Prep the Fish
- Pat dry the fish. In a small bowl make the spice rub- stirring the spices and salt together. Sprinkle all sides of the fish lightly with the spice rub and set aside.
Cook the Fish
- For grilling, grease the grill well before placing fish on it. Cook until the desired doneness and squeeze with a little lime juice.
- To bake, place fish on a parchment-lined sheet pan, spray with olive oil, bake for 6 minutes then flip, spray with olive oil, continue baking until cooked through.
- For pan-searing, heat olive oil in a skillet over medium-high heat. Carefully add fish and sear until golden.
Heat Tortillas
- Quickly grill the tortillas on the grill, in the oven, or directly over a gas flame.
Assemble Tacos
- Place fish in the warm tortillas, top with cabbage slaw and any garnishes.
Notes
To make this recipe faster, buy pre-shredded cabbage and make the chipotle mayo ahead. Leftovers will keep up to 3 days in the fridge in separate airtight containers.
Nutrition
Serving: 2tacosCalories: 233kcalCarbohydrates: 29.2gProtein: 15.5gFat: 7.2gSaturated Fat: 1.2gCholesterol: 29.2mgSodium: 163.2mgFiber: 3.9gSugar: 2.1g
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