Description
Welcome to the world of Fish Tacos with Cilantro Lime Slaw—a dish that brings the vibrant flavors of the coast straight to your kitchen. Whether you’re craving a light lunch, a festive dinner, or a crowd-pleasing party dish, these tacos are your ticket to a flavor-packed adventure.
Ingredients
Scale
For the Fish Tacos:
- 2 pounds white fish fillets (such as cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Juice of 2 limes
- 8–10 corn or flour tortillas (6-inch size)
For the Cilantro Lime Slaw:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1 cup fresh cilantro, chopped
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- Juice of 2 limes
- 1 tablespoon honey or agave syrup (optional, for sweetness)
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional Toppings (Optional):
- 1 avocado, sliced or diced
- 1 cup diced tomatoes
- 1 cup diced red onion
- 1 jalapeño pepper, thinly sliced
- ¼ cup crumbled queso fresco or feta cheese
- Fresh lime wedges, for serving
- Hot sauce, for added spice
Variations and Alternative Ingredients:
- Consider using shrimp or grilled salmon instead of traditional white fish for a different flavor profile.
- For a smoky twist, try marinating the fish with chipotle powder or adding a dash of liquid smoke.
- If you’re looking for a vegetarian option, swap the fish for grilled portobello mushrooms or crispy tofu.
- Enhance the slaw with additional flavors by adding sliced radishes or a dash of apple cider vinegar for tanginess.
Instructions
Prepare the Fish for Fish Tacos
- Start by seasoning your fish. Use a blend of salt, pepper, and your favorite spices such as cumin and paprika. Apply the seasoning generously to both sides.
- Next, heat a non-stick skillet over medium-high heat. Once the skillet is hot, add a drizzle of olive oil to prevent sticking.
- Carefully place the seasoned fish in the skillet. Cook the fish for about 3 to 4 minutes on one side until it gets a golden crust.
- Flip the fish gently using a spatula. Cook for an additional 2 to 3 minutes or until the fish is fully cooked through and flakes easily with a fork.
Make the Cilantro Lime Slaw
- While the fish is cooking, prepare the slaw. In a mixing bowl, combine finely shredded green cabbage, chopped cilantro, and sliced jalapeños for added heat.
- In a separate small bowl, whisk together lime juice, honey, and a pinch of salt. This will be your slaw dressing.
- Pour the dressing over the cabbage mixture. Toss the ingredients lightly until the slaw is evenly coated with the dressing. Set this bowl aside to let the flavors combine.
Assemble Your Fish Tacos
Once the fish is done, remove it from the skillet and allow it to rest for a minute. Slice the fish into bite-sized pieces for easier eating.
- Heat the corn tortillas in the same skillet for about 30 seconds on each side. This step enhances their flavor and texture.
- To assemble, place a few pieces of cooked fish in the center of each tortilla. Top with a generous amount of cilantro lime slaw.
- For added flavor, consider drizzling a little extra lime juice or your favorite hot sauce over the top.
Finally, serve your delicious fish tacos immediately. Enjoy the fresh and vibrant flavors of this dish!
Notes
Cool Down Before Storing
Allow your fish and slaw to cool down to room temperature before storage. Placing hot food directly into storage containers can create steam, leading to sogginess and spoilage. Aim to cool it for about 30 minutes.
- Prep Time: 20minutes
- Cook Time: 10 minutes
- Category: Lunch & Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (without sauce)
- Calories: 233
- Sugar: 2.1 g
- Sodium: 163.2 mg
- Fat: 7.2 g
- Saturated Fat: 1.2 g
- Carbohydrates: 29.2 g
- Fiber: 3.9 g
- Protein: 15.5 g
- Cholesterol: 29.2 mg