Fish Tacos with Red Cabbage Slaw

If you’re craving a delicious, fresh, and vibrant meal that’s perfect for any day of the week, these Fish Tacos with Red Cabbage Slaw are exactly what you need. Combining flaky, perfectly seasoned fish with a crunchy, tangy slaw and a creamy sauce, these tacos bring together a harmony of flavors and textures that will satisfy your taste buds and leave you wanting more. Whether you’re making dinner for your family or entertaining friends, this recipe is straightforward, quick to prepare, and endlessly customizable. Get ready to elevate your taco game with this mouthwatering dish!

Why This Recipe Is a Must-Try

Fish tacos are a beloved staple in many cuisines, and this recipe takes the classic to a whole new level. The key to these tacos lies in the balance of flavors: the mild, flaky fish is seasoned with a blend of spices that add warmth without overpowering the palate, while the red cabbage slaw provides a refreshing crunch and a pop of color. The creamy sauce ties everything together, adding a subtle zest that complements both the fish and the slaw.

What makes this recipe stand out is its simplicity and versatility. You don’t need any fancy equipment or hard-to-find ingredients, and it can be ready in under 30 minutes. Plus, it’s perfect for those who enjoy healthy eating, as it’s packed with fresh vegetables and lean protein. These fish tacos are not only tasty but also a vibrant and wholesome meal option that everyone will love.

Ingredients

• For the Fish:
• 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into strips
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Juice of 1 lime
• For the Red Cabbage Slaw:
• 2 cups finely shredded red cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• For the Creamy Sauce:
• 1/2 cup plain yogurt (or Greek yogurt)
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• For Assembly:
• 8 small corn or flour tortillas
• Fresh lime wedges, for serving

How To Make Fish Tacos with Red Cabbage Slaw

Prepare the Fish

Start by patting the fish strips dry with paper towels. In a medium bowl, combine smoked paprika, ground cumin, garlic powder, chili powder, salt, and black pepper. Toss the fish strips in the spice blend until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the fish strips and cook for 3-4 minutes on each side, or until golden and cooked through. Squeeze the juice of one lime over the cooked fish and set aside.

Make the Red Cabbage Slaw

In a large bowl, combine shredded red cabbage, grated carrot, chopped cilantro, and sliced green onions. In a small bowl, whisk together lime juice, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until everything is well coated. Let the slaw sit for 10 minutes to allow the flavors to meld.

Prepare the Creamy Sauce

In a small bowl, mix together plain yogurt, mayonnaise, lime juice, minced garlic, and ground cumin. Season with salt and pepper to taste. Stir until smooth and set aside.

Warm the Tortillas

Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side or until pliable and slightly toasted. Alternatively, you can wrap the tortillas in a damp paper towel and microwave them for 30 seconds.

Assemble the Tacos

Place a few pieces of cooked fish on each tortilla. Top with a generous helping of red cabbage slaw and drizzle with the creamy sauce. Serve immediately with lime wedges on the side for an extra burst of freshness.

Expert Tips

• Use fresh, firm white fish like cod or tilapia for the best texture and flavor.
• Don’t overcrowd the skillet when cooking the fish to ensure even cooking and a nice sear.
• For extra crunch, add some sliced radishes or toasted pumpkin seeds to the slaw.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the fish seasoning or sprinkle some chopped jalapeños on top.
• Make the slaw a few hours ahead to allow the flavors to develop, but keep it refrigerated.
• Warm the tortillas just before serving to keep them soft and flexible.
• For a lighter sauce, substitute mayonnaise with extra yogurt or use a dairy-free yogurt alternative.

Variations and Customizations

• Grilled Fish: Instead of pan-frying, marinate the fish strips and grill them for a smoky flavor.
• Different Slaw: Swap red cabbage for green cabbage or mix in some shredded jicama for a different texture.
• Avocado Addition: Add slices of fresh avocado or a dollop of guacamole for creaminess and richness.
• Vegan Version: Use tofu or tempeh as the protein and swap yogurt and mayonnaise for plant-based alternatives.
• Spicy Sauce: Add chipotle peppers in adobo or hot sauce to the creamy sauce for a smoky heat.
• Cheese: Top the tacos with crumbled queso fresco or feta cheese for a salty touch.

How to Store Leftovers

Store any leftover fish, slaw, and sauce separately in airtight containers in the refrigerator. The fish is best consumed within 2 days to maintain its texture and flavor. The slaw may keep for up to 3 days but can become soggy if left mixed for too long. Reheat the fish gently in a skillet over low heat or in the oven to avoid drying it out. When ready to eat, warm the tortillas and assemble the tacos fresh to keep them tasting their best.

FAQ

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before seasoning and cooking to avoid excess moisture and achieve a nice sear.

What if I don’t have red cabbage? Can I use green cabbage instead?

Absolutely! Green cabbage works just as well and provides a slightly milder flavor. You can also mix both types for added color and texture.

How can I make this recipe gluten-free?

Use corn tortillas, which are naturally gluten-free, and double-check all seasonings and condiments to ensure they do not contain gluten.

Is this recipe suitable for meal prep?

Yes, you can prepare the fish, slaw, and sauce ahead of time and store them separately. Assemble the tacos just before serving to keep everything fresh and crisp.

Conclusion

Fish Tacos with Red Cabbage Slaw are a vibrant, flavorful, and easy-to-make dish that’s sure to become a favorite in your meal rotation. The combination of tender, seasoned fish with crunchy, tangy slaw and a creamy sauce creates a delightful eating experience that’s both satisfying and refreshing. Whether you’re a seasoned home cook or just starting out, this recipe offers a perfect balance of simplicity and taste. So gather your ingredients, fire up the stove, and treat yourself to these fantastic fish tacos that are bursting with flavor in every bite!