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Fish Tacos With Red Cabbage Slaw4
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Fish Tacos with Red Cabbage Slaw

These Fish Tacos with Red Cabbage Slaw combine flaky seasoned fish, crunchy tangy slaw, and a creamy sauce for a quick, fresh, and vibrant meal perfect for any day of the week.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Fish Tacos, Quick, Slaw
Servings: 4 servings

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
  • 0.5 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 1 lime juice juice of 1 lime

For the Red Cabbage Slaw:

  • 2 cups finely shredded red cabbage
  • 0.5 cup grated carrot
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup thinly sliced green onions
  • 1 lime juice juice of 1 lime
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 0.25 tsp salt
  • freshly ground black pepper to taste

For the Creamy Sauce:

  • 0.5 cup plain yogurt (or Greek yogurt)
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • 0.5 tsp ground cumin
  • salt and pepper to taste

For Assembly:

  • 8 small corn or flour tortillas
  • fresh lime wedges for serving

Instructions

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.

Equipment

  • Large Skillet
  • Medium Bowl
  • Small Bowl
  • Paper Towels
  • Whisk

Notes

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 sliced radishes or toasted pumpkin seeds to the slaw. Add a pinch of cayenne pepper to the fish seasoning or chopped jalapeños for spicier tacos. Make the slaw ahead and refrigerate to develop flavors. Warm tortillas just before serving. For a lighter sauce, substitute mayonnaise with extra yogurt or a dairy-free alternative. Try grilled fish, different slaws, avocado additions, vegan versions, spicy sauces, or cheese toppings for variations. Store leftovers separately and consume fish within 2 days. Reheat fish gently to maintain texture.