Delicious Fish Tacos with Cilantro Lime Cabbage Slaw

Nothing beats the sound of sizzling fish hitting a hot skillet on a warm summer evening. These fish tacos with cilantro lime cabbage slaw are a family favorite, and it’s no wonder they’re so popularyou just can’t resist that fresh, zesty crunch!

Imagine a blend of flaky fish, topped with a delightful cilantro lime slaw that adds a refreshing twist. It’s like a coastal getaway right on your plate! Best part? You can whip this up in about 20 minutes with simple ingredients from your pantry, making it perfect for busy weeknights.

I’ve been crafting taco recipes since my children were small, experimenting with flavors for our Friday night tradition. One time, my eldest couldn’t get enough and declared them the “best tacos ever.” My secret? A splash of extra lime to brighten up the flavorstrust me, it makes all the difference! With over a decade of sharing family-friendly meals, I promise this one’s a keeper.

Yesica Andrews

Fish Tacos with Cilantro Lime Cabbage Slaw Recipe

This Fish Tacos with Cilantro Lime Cabbage Slaw recipe is your quick and flavorful go-to for easy weeknight dinners. With a tangy, vibrant cabbage slaw and perfectly seasoned fish, this Easy Fish Tacos Cabbage Slaw Recipe comes together in just 20 minutes. Whether grilled, baked, or pan-seared, these 20 Minute Fish Tacos Lime Cabbage are sure to be a family favorite that’s healthy and adaptable for vegan or gluten-free diets.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 tacos

Calories: 233

Ingredients Method Notes

Ingredients

  

• 12 ounces shredded cabbage ( purple is nice or use slaw mix) about 6 cups
• 1/2 teaspoon kosher salt more to taste
• 1/4 cup thinly sliced red onion more to taste
• 1/2 cup chopped cilantro (packed) 1/2 of a large bunch
• 1/4 -1/2 of a jalapeño finely chopped more to taste
• 1/4 cup fresh lime juice more to taste
• 2 tablespoons olive oil
• 1- 1 1/2 lbs white fish (tilapia mahi-mahi red snapper halibut black cod grouper flounder) or 1 pound extra firm tofu
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon granulated garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sugar (optional)
• 1/4 teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
• for more smoky flavor add 1/2 teaspoon smoked paprika (optional)
• 8-12 x 5-inch flour tortillas (or a blend of flour and corn)
• Lime wedges
• Avocado slices
• Cotija Cheese
• Cilantro
• Chipotle Mayo
• Peruvian Green Sauce (Aji Verde) Vegan-Adaptable
• Vegan Cilantro Crema
• Avocado Sauce (Vegan!)
• Fermented Hot Sauce

Method

 

1. Combine shredded cabbage and salt in a medium bowl and toss well.
2. Add red onion, chopped cilantro, jalapeño, lime juice, and olive oil to the cabbage and mix thoroughly adjusting seasoning to taste.
3. Prepare your preferred fish taco sauce such as Chipotle Mayo ahead of time if possible.
4. Heat your grill to medium-high or preheat oven to 400°F.
5. Pat the fish dry and in a small bowl mix chili powder, cumin, coriander, granulated garlic, kosher salt, sugar, chipotle powder, and smoked paprika if using.
6. Lightly coat all sides of the fish with the spice rub and let it rest.
7. For grilling, oil the grate well and cook fish on medium heat few minutes per side until opaque and flaky, then squeeze lime juice over.
8. To bake, place fish on a parchment-lined pan, spray with olive oil, bake 6 minutes, flip, spray again with olive oil, then bake another 4-6 minutes until cooked through and flaky; squeeze lime juice.
9. For pan-searing, heat olive oil over medium-high heat, sear fish 3-4 minutes each side until golden and cooked through finishing with a squeeze of lime juice.
10. Warm tortillas by lightly grilling on the grill, placing directly on the oven rack, or over a gas flame.
11. Assemble tacos by placing cooked fish onto tortillas, topping with the cilantro lime cabbage slaw and garnishes like avocado slices, Cotija cheese, extra cilantro, and drizzle with chipotle mayo or your chosen sauce.
12. Serve immediately and enjoy.

Notes

• To save time, use pre-shredded cabbage, prepare the spice rub in advance, and have Chipotle Mayo ready ahead. If using tofu, press it gently to remove excess moisture, cut into strips, coat with the spice rub and cook by grilling, pan-searing, or baking until crispy and golden. Leftover slaw keeps well in the fridge for up to three days and is great in wraps, bowls, or sandwiches. Adjust lime and salt to balance the slaw’s flavor if needed.

Why You’ll Love These Fish Tacos

• Quick and Easy: With just 20 minutes of prep, you’ll have a delightful meal on the table in no time!
• Fresh and Flavorful: The cilantro lime cabbage slaw adds a bright crunch that complements the fish perfectly.
• Customizable: Load them up with your favorite toppings or keep them simplethe choice is yours!
• Healthy Comfort: Packed with protein and fresh veggies, these tacos are a cozy yet wholesome dinner option.

Key Ingredients & Tools

Grab your ingredients, and let’s ensure you have everything ready to whip up these delicious tacos!

• Cilantro Lime Cabbage Slaw: Shredded cabbage, red onion, cilantro, jalapeño, fresh lime juice, olive oil, and kosher salt are must-haves for that zesty crunch.
• Fish: Whether you choose tilapia, mahi-mahi, or even tofu for a vegan option, selecting a good-quality fish is essential.
• Spices: Chili powder, cumin, coriander, garlic powder, and a dash of salt elevate the fish’s flavor beautifully.
• Cooking Tools: A medium bowl, grill or oven (or stovetop skillet), and a spatula are all you need to create your masterpiece!

How It Works: Step-by-Step Instructions

Let’s walk through the simple steps to make these fish tacos with cilantro lime cabbage slaw:

1. Make the Slaw: In a medium bowl, combine shredded cabbage and kosher salt. Add thinly sliced red onion, chopped cilantro, jalapeño, fresh lime juice, and olive oil. Toss until all the ingredients are well coated and adjust seasoning to taste.
2. Prepare the Fish: Pat dry the fish, then sprinkle the spice rub over all sides. Let it sit while you preheat your grill, oven, or stovetop skillet.
3. Cook the Fish: Grill or bake until the fish is flaky and opaque, about 6-10 minutes. Smell that deliciousness?
4. Warm the Tortillas: Give your tortillas a quick grill or warm them over a gas flame until soft and flexible.
5. Assemble Tacos: Place the flaky fish in the warm tortillas, top generously with the crunchy cilantro lime cabbage slaw, and add any extra toppings you love!

Troubleshooting Tips

Here are a couple of handy tips if you run into issues:

• Fish Sticking to Grill: Make sure to grease your grill well before placing the fish on it.
• Slaw Tasting Bland: A splash more lime juice or a pinch of salt can make your slaw pop with flavor!

Possible Tweaks to Try

• Spice Up the Fish: Add a bit more cayenne or chipotle powder for an extra kick!
• Swap the Fish: Use tofu for a satisfying vegan alternativejust be sure to press it beforehand for the best texture.
• Mix Up the Slaw: Consider adding shredded carrots or even some diced mango for a twist.

Storage Tips

Wondering how to enjoy leftovers? Don’t fret!

Serving Suggestions

These fish tacos with cilantro lime cabbage slaw are perfect for any occasion:

• Weeknight Dinners: A fresh, quick solution after a busy day.
• Casual Gatherings: Set up a taco bar where your friends and family can mix and match toppings!
• Summer BBQs: Add these to your grill menu for a burst of flavor that everyone will love.

Expert Says

When making fish tacos with cilantro lime cabbage slaw, choosing fresh fish not only enhances flavor but also ensures optimal texture. Fish is high in omega-3 fatty acids, which support brain health. The bright acidity of lime helps to balance the richness of the fish, creating a harmonious dish.

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Refining My Fish Tacos with Cilantro Lime Cabbage Slaw

After a few kitchen mishaps, including unintentionally spicy slaw and soggy tortillas, I finally nailed my fish tacos with cilantro lime cabbage slaw. Each attempt led me closer to that perfect balance of flavorscrispy fish, zesty slaw, and a hint of limethat feels like a warm hug from my childhood summer days.

FAQs ( Fish Tacos with Cilantro Lime Cabbage Slaw )

Conclusion

These fish tacos with cilantro lime cabbage slaw come together in just 20 minutes, filling your kitchen with delightful aromas and a cozy vibe. You’ll love how the crunchy slaw pairs perfectly with the flaky fish, making it a dish your family will crave time and time again!

Feel free to spice things up with some avocado or a dash of hot sauceI’ve found a little zing can elevate the flavor! If you have any leftover slaw, it makes a fantastic side for lunch the next day. It’s a trick I learned from my aunt’s kitchen, and trust me, it never goes to waste.

I’d love to hear how your tacos turn out! Did you grow up enjoying a similar dish? Be sure to share this recipe with loved ones and don’t forget to save it for those busy weeknightswe all need a little comfort in our kitchens.