Honey Lime Cilantro Fish Tacos with Cabbage Slaw Recipe
Delicious and easy fish tacos featuring perfectly seasoned and pan-seared cod, topped with a refreshing honey lime cilantro slaw. This vibrant taco recipe is completed with creamy sauce options, fresh avocado, and lime wedges, perfect for a quick weeknight dinner or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 4 tacos per person)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Fish
- 1 1/2 pounds cod – about 4 (6oz) fillets, thawed if frozen
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 Tablespoon avocado oil or another high-heat oil
For the Fish Taco Slaw
- 2 cups shredded green cabbage or coleslaw mix with green & purple cabbage & carrots
- 2 cups shredded purple cabbage
- 1/4 cup cilantro, chopped
- 1-2 Tablespoons fresh lime juice (juice of 1 lime)
- 1/2 Tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
To Serve
- Corn tortillas (or flour tortillas, if you prefer)
- Sliced avocado
- Fresh cilantro
- A creamy drizzling sauce such as tomatillo ranch, crema, or citrus avocado sauce
- Lime wedges
- Hot sauce
Instructions
- Prepare the Cabbage Slaw: Wash and shred the green cabbage, purple cabbage, and carrots if not pre-shredded, using a food processor with a shredding blade or a sharp knife. In a medium or large bowl, combine the shredded green and purple cabbage, chopped cilantro, 1 tablespoon fresh lime juice, honey, salt, and pepper. Toss until well mixed. Taste the slaw and adjust by adding more lime juice or honey as preferred. Set aside, and optionally chill for 1-2 hours to allow the cabbage to soften and flavors to meld.
- Make the Spice Rub: In a small bowl, mix together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt thoroughly. Pat the cod fillets dry with paper towels to ensure the spice rub sticks well.
- Season the Fish: Rub the cod fillets generously on all sides with the spice blend. Ensure each piece is coated evenly for maximum flavor.
- Cook the Fish: Heat avocado oil in a medium skillet over medium heat. Carefully place the seasoned fillets into the hot skillet, cooking in batches to avoid overcrowding. Cook for 3-4 minutes per side, until the fish is opaque and flakes easily. Use a fork to gently separate the cooked fish into large flakes suitable for tacos.
- Assemble the Tacos: Warm the corn tortillas. Spoon a portion of the cabbage slaw onto each tortilla, top with cooked fish flakes, and add slices of avocado and fresh cilantro. Drizzle with your choice of creamy sauces such as tomatillo ranch or citrus avocado sauce. Add lime wedges and hot sauce on the side as desired.
Notes
- Fish Varieties: This recipe works well with any flaky white fish like cod, halibut, tilapia, mahi mahi, or catfish. Cooking time will vary based on fillet thickness.
- Pan Choice and Heat: A cast iron skillet is ideal for its excellent heat retention and ability to create a nice sear. Use medium to medium-high heat for best results, ensuring the fish cooks through without overcooking.
- Spice Level: The seasoning blend is mild to medium heat. To increase spiciness, add chipotle chili powder, cayenne pepper to the rub, or minced jalapeño to the slaw. You can also add spicy creamy sauces or hot sauce.
- Serving Suggestions: The slaw is lightly dressed without creaminess, so adding a creamy drizzle like tomatillo ranch or avocado sauce provides balance and contrast.
- Nutrition info excludes avocado and creamy sauces. Adjust accordingly if including.
