Description
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