Fish Tacos with Cabbage Slaw

Enjoy crispy, flavorful fish tacos with a refreshing cabbage slaw. This easy-to-follow recipe is perfect for any taco lover!

Why You’ll Love This Recipe: Fish Tacos with Cabbage Slaw

• Crispy and Flavorful: The fish is perfectly seasoned and fried to golden perfection.
• Refreshing Slaw: The cabbage slaw adds a crunchy, tangy contrast.
• Quick & Easy: Ready in under 30 minutes!
• Healthy Alternative: Uses fresh, wholesome ingredients.
• Perfect for Gatherings: A crowd-pleaser for family meals or parties.

Ingredients Notes

For the Fish:

• 1 lb white fish (cod, tilapia, or mahi-mahi)
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 eggs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil (for frying)

For the Cabbage Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup shredded carrots
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped cilantro

For the Tacos:

• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese
• Lime wedges for serving
• Optional: hot sauce for extra spice

How to Make Fish Tacos with Cabbage Slaw

Step 1: Prepare the Cabbage Slaw

1. In a large bowl, combine shredded cabbage, carrots, mayonnaise, lime juice, salt, and black pepper.
2. Mix well until evenly coated.
3. Add chopped cilantro and toss gently.
4. Refrigerate while preparing the fish.

Step 2: Cook the Fish

1. Cut fish into bite-sized pieces.
2. In a bowl, mix flour, garlic powder, paprika, salt, and black pepper.
3. Beat eggs in a separate bowl.
4. Place panko breadcrumbs in a third bowl.
5. Dredge fish pieces in flour, dip in eggs, and coat with breadcrumbs.
6. Heat vegetable oil in a pan over medium heat.
7. Fry fish pieces until golden brown, about 3 minutes per side.
8. Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Assemble the Tacos

1. Warm tortillas in a dry skillet over medium heat.
2. Place crispy fish pieces on each tortilla.
3. Top with cabbage slaw, avocado slices, and crumbled feta cheese.
4. Serve with lime wedges and hot sauce.

Storage Options

• Refrigerate: Store leftover fish and slaw separately in airtight containers for up to 2 days.
• Reheat: Warm the fish in an oven at 350°F for 5 minutes to retain crispiness.
• Freeze: Freeze cooked fish for up to 1 month. Thaw and reheat before serving.

Variations and Substitutions

Alternative Fish Options

• Try salmon, halibut, or shrimp for a different taste.

Dietary Adjustments

• Use almond flour and gluten-free breadcrumbs for a gluten-free version.
• Swap mayonnaise with Greek yogurt for a healthier slaw dressing.

Best Side Dishes

• Mexican rice
• Black bean salad
• Grilled corn on the cob

Frequently Asked Questions

What to do with cabbage for fish tacos?

Thinly slice cabbage and toss with lime juice, mayonnaise, and seasonings for a crunchy, refreshing slaw.

What’s the difference between coleslaw and slaw?

Coleslaw often includes mayonnaise-based dressing, while slaw can have vinaigrette or other variations.

What is the most common fish used in fish tacos?

Cod, tilapia, and mahi-mahi are popular choices due to their mild flavor and firm texture.

What is a good substitute for cabbage in tacos?

Lettuce, kale, or shredded Brussels sprouts can be used instead of cabbage.

Suggested Recipes

• Crispy Shrimp Tacos
• Homemade Guacamole
• Spicy Salsa Verde

For more savory recipes you can also check my friend Alicia’s blog here: www.ledstk.com