Fish Tacos with Cabbage Slaw (Print-Friendly Version)

Flaky fish, crunchy slaw, and warm tortillas come together for a quick, satisfying meal with vibrant flavors.

# What You’ll Need to Make This:

→ For the Fish

01 - 680 g white fish fillets (cod, mahi-mahi, or tilapia), cut into 2.5 cm pieces
02 - 15 ml olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp smoked paprika
08 - Salt and freshly cracked black pepper, to taste
09 - Juice of 1 lime

→ For the Cabbage Slaw

10 - 1/2 head green cabbage, finely shredded
11 - 1/4 head red cabbage, finely shredded
12 - 1 large carrot, shredded
13 - 15 g fresh cilantro, chopped
14 - 60 ml mayonnaise
15 - 30 ml lime juice
16 - 15 ml apple cider vinegar
17 - 15 ml honey or agave nectar
18 - 1/2 tsp Dijon mustard
19 - Salt and freshly cracked black pepper, to taste

→ For the Tacos

20 - 12 corn or wheat tortillas, warmed
21 - Optional: sliced avocado
22 - Optional: pico de gallo
23 - Optional: sour cream
24 - Optional: hot sauce

# How to Prepare:

01 - In a medium bowl, whisk together olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add fish pieces and toss gently to ensure even coating. Pour lime juice over the fish and toss again. Cover and refrigerate for 15 to 30 minutes.
02 - Combine green cabbage, red cabbage, carrot, and chopped cilantro in a large mixing bowl. In a separate bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper. Pour dressing over cabbage mixture and toss thoroughly. Adjust seasoning as needed and refrigerate for at least 15 minutes.
03 - Heat a large nonstick skillet over medium-high heat and add a small amount of olive oil if needed. Arrange fish pieces in a single layer without overcrowding, cooking in batches if necessary. Sear for 2-3 minutes per side until the fish is opaque and flakes easily. Alternatively, bake at 200°C (400°F) on a parchment-lined tray for 10-12 minutes until cooked through.
04 - Warm tortillas using one of the following methods: Place each tortilla in a dry skillet over medium heat for 15-20 seconds per side until softened; or wrap in a damp towel and microwave for 30-60 seconds; or wrap in foil and bake at 175°C (350°F) for 10-15 minutes.
05 - Fill each warmed tortilla with several pieces of cooked fish. Spoon cabbage slaw generously on top. Add desired optional toppings such as avocado slices, pico de gallo, sour cream, or hot sauce. Fold tortillas and serve immediately while warm.

# Extra Tips:

01 - Allow the slaw to chill for at least 15 minutes to enhance flavor integration and maximize crunch.
02 - Do not marinate fish for longer than 30 minutes to prevent overcooking from lime juice acidity.

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