Description
Delicious fish tacos topped with a refreshing cabbage slaw, perfect for a flavorful meal.
Ingredients
Scale
- 680 g white fish fillets (cod, mahi-mahi, or tilapia), cut into 2.5 cm pieces
- 15 ml olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and freshly cracked black pepper, to taste
- Juice of 1 lime
- 1/2 head green cabbage, finely shredded
- 1/4 head red cabbage, finely shredded
- 1 large carrot, shredded
- 15 g fresh cilantro, chopped
- 60 ml mayonnaise
- 30 ml lime juice
- 15 ml apple cider vinegar
- 15 ml honey or agave nectar
- 1/2 tsp Dijon mustard
- Salt and freshly cracked black pepper, to taste
- 12 corn or wheat tortillas, warmed
- Optional: sliced avocado
- Optional: pico de gallo
- Optional: sour cream
- Optional: hot sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For a spicier kick, add more chili powder or your favorite hot sauce.
- Leftover fish and slaw can be stored in the refrigerator but are best enjoyed fresh.
- Customize toppings based on personal preferences.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg