Fish Tacos with Cabbage Slaw

Fish tacos with cabbage slaw are a game changer for weeknight dinners and lively gatherings alike. The crispy flavorful fish and fresh crunchy slaw tucked inside warm tortillas create a taco that is bright satisfying and surprisingly simple to make at home. Whenever I pull out this recipe my kitchen fills with cheerful anticipation especially since everyone can customize their perfect taco.

The first time I made these fish tacos I was surprised by how quickly everyone gathered around the table ready to build their own. No leftovers ever lasted more than a few hours in our house.

Ingredients

• White fish fillets such as cod mahi-mahi or tilapia: Tender mild and perfect for soaking up seasoning When choosing fish look for fillets that are fresh and firm with a clean scent
• Olive oil: Adds richness and helps spices adhere Choose a good-quality extra virgin oil for best flavor
• Chili powder: Brightens with gentle heat Use a chili powder blend you love
• Cumin: Warm earthy undertone Use freshly ground cumin seed for a boost
• Garlic powder: Brings savory depth Choose garlic powder without anti-caking agents if possible
• Onion powder: Balances the garlic and adds sweetness
• Smoked paprika: Adds smoky complexity Spanish smoked paprika is extra vibrant
• Salt and black pepper: Sharpens flavors and balances sweetness Use kosher salt or sea salt for more even seasoning
• Lime juice: Lifts everything with a burst of freshness Use juicy limes that feel heavy for their size
• Green and purple cabbage: Crunchy and colorful Look for crisp heads with no browning or wilting
• Carrot: Sweet crunch and bright color Choose firm carrots with deep orange color
• Cilantro: Adds a fresh herbal note Look for bright green bunches with no yellowing
• Mayonnaise: Creamy backbone of the slaw Choose full-fat mayo for the best texture
• Apple cider vinegar: Adds tang and lightness Raw apple cider vinegar gives more flavor
• Honey or agave nectar: Sweetens the dressing naturally Use local honey or pure agave if possible
• Dijon mustard: Adds gentle heat and ties dressing together
• Corn or flour tortillas: Soft pliable wraps for your filling Fresh tortillas will have a mild fragrance and soft feel
• Optional toppings: Avocado for creaminess pico de gallo for zest sour cream for coolness and hot sauce for a kick Pick ripe avocados that yield slightly when pressed

Step-by-Step Instructions

Marinate the Fish:

Place the fish pieces in a medium bowl Add olive oil chili powder cumin garlic powder onion powder smoked paprika salt and pepper Toss well to ensure every piece is fully coated Squeeze fresh lime juice over all Mix gently to avoid breaking the fish Cover the bowl and refrigerate for 15 to 30 minutes The short marinade helps season the fish while keeping it tender Lime juice should not be left too long as it can start to "cook" the fish

Prepare the Cabbage Slaw:

While the fish marinates combine shredded green and purple cabbage and shredded carrot in a large bowl The mix should look vibrant and feel crunchy Add chopped cilantro for a herbal lift In a separate smaller bowl whisk together mayonnaise fresh lime juice apple cider vinegar honey or agave and Dijon mustard Season with salt and pepper to taste Whisk until the dressing is smooth Pour the dressing over the cabbage mixture and toss thoroughly Cover and refrigerate for at least 15 minutes This helps flavors meld and the cabbage to soften just enough

Cook the Fish:

For stovetop cooking heat a large skillet over medium-high Add a drizzle of olive oil When hot add the marinated fish pieces in a single layer Avoid overcrowding the pan so the fish sears not steams Cook for 2 to 3 minutes per side turning only once until the fish is opaque and flakes easily with a fork Remove gently and set aside For oven cooking preheat to 400 degrees Fahrenheit Line a baking sheet with parchment paper and spread out the marinated fish in a single layer Bake for 10 to 12 minutes or until the fish cooks through and flakes easily Adjust time if your pieces are thick

Warm the Tortillas:

For the stovetop heat a dry skillet or griddle on medium Cook one tortilla at a time for about 15 to 20 seconds per side until pliable and toasty Keep warm in a towel stack For quick warming microwave a stack of tortillas wrapped in a damp paper towel for 30 to 60 seconds until steaming Or for a crowd wrap tortillas in foil and heat in a 350 degree Fahrenheit oven for 10 to 15 minutes

Assemble the Tacos:

Lay a warmed tortilla on a plate Arrange a few chunks of cooked fish down the center Spoon on a generous portion of cabbage slaw Finish with your favorite toppings such as avocado slices pico de gallo or a drizzle of hot sauce Fold in half and serve immediately Freshness is key so build tacos just before eating

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My favorite part is the vibrant slaw The color and crunch always stand out and I once made a double batch just to snack on it outside of taco night No one ever complained about extra slaw in our house

Storage Tips

Store any leftover fish separately from the slaw in airtight containers in the refrigerator The fish will keep for up to two days Reheat gently in a skillet or oven to avoid drying out Keep the slaw cold and toss again before serving Tortillas are best served fresh but can be kept in a sealed bag at room temperature

Ingredient Substitutions

Swap the fish with shrimp for a coastal twist or use tofu for a vegetarian version Greek yogurt can substitute for mayo in the slaw If you dislike cilantro try chopped parsley or simply leave it out Flour tortillas work well if corn is unavailable and both work with this recipe

Serving Suggestions

Serve these tacos with a side of black beans or rice for a heartier meal Roasted sweet potatoes or grilled corn on the cob also make great companions For casual gatherings set up a taco bar so guests can build their ideal plate

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A Bit of Taco History

Fish tacos trace their roots to Baja California where fresh catch wraps in hot tortillas have been a local favorite for decades The combination of crunchy slaw and zesty fish became a classic that migrated north This style captures the sunny laid-back vibe of coastal cooking right at your own kitchen table

Recipe FAQs

→ What type of fish works best for these tacos?

White fish like cod, mahi-mahi, or tilapia are ideal because they cook quickly, flake easily, and absorb flavor well.

→ Can I prepare the cabbage slaw in advance?

Yes, the slaw can be made up to a few hours before serving. Refrigerating it lets the flavors meld and softens the cabbage slightly.

→ Should tortillas be corn or flour?

Both work well! Corn tortillas offer a more traditional texture and flavor, while flour tortillas are softer and easier to fold.

→ How do I prevent the fish from overcooking?

Cook the fish until just opaque and it flakes with a fork. Thinner pieces will require less time, so keep an eye on them.

→ Are there substitutes for mayonnaise in the slaw?

Greek yogurt or a dairy-free alternative can be used in place of mayonnaise for a lighter or dairy-free option in the slaw dressing.