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FISH TACOS WITH CILANTRO LIME CABBAGE SLAW centered hero view, clean and uncluttered
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
Cook Time 10 minutes
Total Time 30 minutes
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.