Fish Tacos with Cabbage Slaw

A delicious and easy fish tacos with cabbage slaw recipe, packed with fresh flavors and perfect for any occasion.

Why You Will Love This Recipe

• Quick and Easy – Ready in under 30 minutes!
• Healthy and Light – Loaded with lean protein and crunchy veggies.
• Customizable – Adjust the seasonings and toppings to your liking.
• Perfect for Any Occasion – Great for weeknight dinners or weekend gatherings.
• Bursting with Flavor – A delicious balance of savory, tangy, and creamy textures.

Ingredients

For the Fish:

• 1 lb white fish (cod, tilapia, or halibut)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

For the Cabbage Slaw:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup grated carrots
• 1/4 cup chopped cilantro
• 1/4 cup Greek yogurt
• 1 tbsp mayonnaise
• Juice of 1 lime
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Tacos:

• 8 small corn tortillas
• 1/2 cup diced avocado
• 1/4 cup crumbled feta cheese
• 1/2 cup salsa or pico de gallo
• 1/4 cup sliced jalapeños (optional)

Instructions

1. Prepare the Fish

1. Preheat the oven to 375°F or heat a skillet over medium heat.
2. In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
3. Coat the fish with olive oil and lime juice, then rub the spice mixture evenly over it.
4. Bake for 12-15 minutes or cook in a skillet for 4-5 minutes per side until flaky.

2. Make the Cabbage Slaw

1. In a large bowl, combine shredded cabbage, carrots, and cilantro.
2. In a separate bowl, whisk Greek yogurt, mayonnaise, lime juice, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss to coat evenly.

3. Assemble the Tacos

1. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
2. Flake the cooked fish into bite-sized pieces.
3. Place fish on each tortilla, top with cabbage slaw, avocado, feta cheese, and salsa.
4. Serve immediately with sliced jalapeños if desired.

Storage Options

• Refrigerate: Store leftover fish and slaw separately in airtight containers for up to 2 days.
• Reheat: Warm fish in a skillet over medium heat or in a microwave.
• Freeze: Cooked fish can be frozen for up to 3 months in an airtight container.

Variations and Substitutions

• Fish Options: Try salmon, mahi-mahi, or shrimp for a different twist.
• Tortilla Choices: Swap corn tortillas for flour or lettuce wraps.
• Dairy-Free: Use dairy-free yogurt and omit feta cheese.

Pairings and Accompaniments

• Side Dishes: Serve with black beans, rice, or roasted sweet potatoes.
• Beverages: Pair with a refreshing lemonade, iced tea, or fruit smoothie.

FAQs

What to have with fish tacos?

You can serve fish tacos with rice, beans, grilled corn, or a fresh salad.

What is the nutritional value of fish tacos?

A serving of fish tacos provides protein, fiber, and healthy fats. Exact values depend on ingredients used.

How can I improve my taco flavor?

Enhance flavors with fresh lime juice, spicy salsa, or a drizzle of chipotle sauce.

Can I make this ahead of time?

Yes! Prepare the slaw and fish in advance and store separately until ready to serve.

Suggested Recipes

• Shrimp Tacos with Mango Salsa
• Grilled Fish with Cilantro Lime Sauce

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