There’s something about the sound of sizzling fish and the zesty tang of lime that just screams summer. These Fish Tacos with Cilantro Lime Cabbage Slaw are popping up everywhere on TikTok and Pinterest, and for good reason! Crispy, fresh, and bursting with flavor, they’re a meal you’ll want to whip up again and again.
This recipe is all about that easy, cozy charm. We’re talking flaky fish, crunchy cabbage, and a bright cilantro-lime dressing that ties it all together. It’s like your grandma’s fish tacos, but on the weeknight express train! Full details in the blog!
Growing up, taco nights were always a hit at my house. My mom would roast fish on the stove while we chopped veggies and made a mess. I’ve simplified the process to fit our busy lives, but trust me the flavors are just as good. I tested it. You’ll love the secret!
This Fish Tacos with Cilantro Lime Cabbage Slaw offers a fresh and tasty dinner in under 30 minutes. Enjoy an Easy Fish Tacos Cabbage Slaw Recipe that is healthy and flavorful. Perfect for a 20 Minute Fish Tacos Lime Cabbage meal with options for Crispy Fish Tacos with Lime Slaw or Baja Fish Tacos Cilantro Lime Slaw.
Ingredients
Scale
12 ounces shredded cabbage or 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
Instructions
Combine shredded cabbage with salt in a medium bowl then add red onion cilantro jalapeño lime juice and olive oil tossing everything well. Adjust flavors with more lime salt or jalapeño if needed.
Prepare your favorite sauce such as chipotle mayo ahead of time if desired.
Heat grill to medium-high or oven to 400F.
Dry fish with paper towels then blend spices and salt to create a rub. Lightly coat all sides of fish with rub and set aside.
Grill fish on a greased grill over medium heat turning once until grill marks appear and fish is opaque flaky about 140F internal temperature then squeeze with lime juice.
Alternatively bake fish on parchment lined pan sprayed with olive oil for 6 minutes then flip and spray again continuing baking 4-6 minutes until done.
For pan-searing heat olive oil in skillet over medium-high carefully add fish sear 3-4 minutes per side lowering heat after flipping until flaky and opaque.
Warm tortillas by grilling briefly on grill in oven or over gas flame.
Assemble tacos by placing fish inside warm tortillas topping with cabbage slaw and garnishes. Add chipotle mayo sauce if you like. Serve immediately.
Notes
TIP: To save time purchase pre-shredded cabbage prepare spice rub and chipotle mayo ahead
TOFU: Press extra-firm tofu to remove liquid cut into 1-inch thick 3-inch long strips coat with spice rub and grill pan-sear or bake with olive oil spray until crispy approx 30 minutes
Slaw is enough for 2 pounds fish but can be halved
Leftovers keep up to 3 days refrigerated in airtight containers and work well in bowls sandwiches or wraps
Prep Time:20 minutes
Cook Time:10 minutes
Category:Main Course
Method:Baked
Cuisine:American
Nutrition
Serving Size:2 tacos
Calories:233
Sugar:2.1 g
Sodium:163.2 mg
Fat:7.2 g
Saturated Fat:1.2 g
Carbohydrates:29.2 g
Fiber:3.9 g
Protein:15.5 g
Cholesterol:29.2 mg
Why You’ll Love This Recipe
Fish tacos have a magical way of bringing joy to any table, don’t they? They’re not just delicious; they’re also quick and adaptable! Here’s why you’ll fall head over heels for these crispy fish tacos with cilantro lime slaw:
Speedy Dinner: Ready in 30 minutes, these tacos are perfect for busy weeknights!
Flavor Bomb: The combination of flaky fish, crunchy cabbage, and zesty lime slaw brings a burst of flavor in every bite.
Nostalgic Feel: It’s like your favorite taco night from childhood, but with a fresh twist that makes it even more fun!
Versatile & Fun: Use any white fish or extra firm tofu, and mix up the toppings based on what you have on hand.
Ingredient Breakdown
Let’s get cozy and chat about what you’ll need for these fish tacos with cilantro lime cabbage slaw. Here’s the lineup:
Cabbage Slaw: 12 ounces of shredded cabbage (purple or a slaw mix)it’s the crunchy base!
Fresh Additions: You’ll want red onion and a good handful of cilantro, plus lime juice to make it pop!
Spicy Kick: A little jalapeño will add just enough heat to make your taste buds dance!
Fish Choices: Use 1 to 1.5 lbs of your favorite white fish like tilapia or mahi-mahior go plant-based with tofu!
Seasoning: Chili powder, cumin, coriander, and a pinch of chipotle powder bring out all the warm flavors.
Simple Steps to Make It
Let’s break this down into easy steps to keep things breezy.
Make the Slaw: In a medium bowl, combine the shredded cabbage with kosher salt. Toss in sliced red onion, chopped cilantro, jalapeño, lime juice, and olive oil. Adjust to taste; it should be tangy and flavorful!
Prepare the Fish: Pat the fish dry and make a spice rub by mixing chili powder, cumin, coriander, granulated garlic, salt, sugar, and chipotle powder. Rub this goodness all over the fish and set aside.
Cook the Fish: Choose your method! Grill over medium-high heat, bake in a preheated oven, or pan-sear in a skillet. Cook until the fish is flaky and opaque, about 3-6 minutes per side depending on thickness.
Heat the Tortillas: Warm your tortillas quickly on the grill or stovetop for a few seconds per sidejust enough to bring them to life!
Assemble Your Tacos: Load up the warm tortillas with fish, top with your cabbage slaw, and drizzle with chipotle mayo if you please. Finish with lime wedges and your favorite toppings!
Easy Customizations
Want to make this recipe your own? Here are some easy tweaks!
Swap the Fish: Feel free to use any white fish or tofu. The slaw is versatile enough to pair with any protein!
Spice Levels: Adjust the jalapeño based on your heat preference. No heat? Skip it altogether!
Add Some Crunch: Consider adding sliced avocado or Cotija cheese for creaminess and depth.
Make It Vegan: Just substitute the fish with tofu, and make sure to use a vegan mayo or avocado sauce.
How to Serve & Store
Now that you’ve assembled your beautiful tacos, here’s how to enjoy them and keep leftovers fresh!
Item
Storage Tips
Reheating Instructions
Tacos
Best eaten fresh. If storing, separate fish and slaw in airtight containers for up to 3 days.
Reheat fish in the oven until hot, and warm tortillas on a skillet.
Slaw
Store in the fridge in an airtight container. Great for up to 3 days!
Best cold as a topping or in a bowl, but can be lightly warmed.
So there you have ita taco night that’s delicious, fun, and sure to impress your family! Make these fish tacos with cilantro lime slaw your go-to for busy evenings, and don’t forget to savor every crispy, juicy bite! Happy cooking!
Expert Says
When preparing fish tacos with cilantro lime cabbage slaw, consider using fresh fish for maximum flavor and texture. The acidity in lime juice not only enhances taste but also helps in tenderizing the fish, creating a delicious, balanced bite that complements the crunch of the slaw.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Many Attempts to Nail Fish Tacos with Cilantro Lime Cabbage Slaw
Perfecting my fish tacos took quite a few attempts (I mean, who knew seasoning fish could be so tricky?). After one too many soggy tortillas and overcooked fish, I finally landed on this vibrant recipe. The cilantro lime cabbage slaw adds the freshness I was missing, making these tacos a family favorite that feels just right.
FAQs ( Fish Tacos with Cilantro Lime Cabbage Slaw )
How do I make the fish in this recipe crispy?
To achieve crispy fish, coat the fillets in a light layer of seasoned flour or cornmeal before frying. Ensure the oil is hot enough, around 350°F, for that perfect golden crust. Fry in small batches to keep the temperature consistent, which helps maintain crispiness.
What type of fish works best for fish tacos?
White fish varieties like cod, tilapia, or mahi-mahi are excellent choices due to their mild flavor and flaky texture. These types of fish hold up well during cooking and complement the slaw and toppings beautifully.
How can I prepare the cilantro lime slaw quickly?
For a quick slaw, finely shred cabbage and mix it with chopped cilantro, lime juice, and a pinch of salt. Allow it to sit for 10-15 minutes to meld the flavors. This dish is not only easy to make but also adds a refreshing crunch.
Can I make the slaw ahead of time?
Yes, you can prepare the slaw a day in advance. Just store it in an airtight container in the refrigerator to keep it crisp. Mixing it with the lime dressing right before serving will ensure it stays fresh and vibrant.
What should I serve with fish tacos?
This dish pairs wonderfully with sides like black beans, rice, or grilled corn for a complete meal. You can also offer corn tortillas, avocado slices, or a zesty crema as toppings to enhance flavors.
Conclusion
Well, there you have itCrispy Fish Tacos with Lime Slaw that come together in just 20 minutes! You’ll love how the flaky fish pairs perfectly with that crunchy cabbage and zesty lime dressing. The aroma? It’s like a beachy summer getaway right in your kitchen. Trust me, your family will be asking for these tacos on repeat!
For a tasty twist, try swapping the fish for grilled shrimp or even crispy tofu for a plant-based delight. Don’t forget that a dollop of avocado or a sprinkle of cotija cheese can elevate these beauties to the next level! As for leftovers? Store the fish and slaw separately for up to three days, and simply reheat the fish to keep things fresh and flavorful.
I’d love to see your taco creations or hear your cherished memories about taco night! Did you grow up enjoying something similar? Don’t forget to share this recipe with friends and familybecause delicious meals are even better when shared! Happy cooking, my friend!
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
