fish tacos with cabbage slaw
A fresh and vibrant recipe for fish tacos featuring flaky white fish and a zesty, crunchy cabbage slaw, perfect for quick weeknight dinners.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Dinner
- Method: Pan-searing
- Cuisine: Mexican-American
- Diet: Pescatarian, Gluten Free Option
Ingredients
1.5 lbs White Fish (Cod, Tilapia, or Mahi-Mahi)
4 cups Shredded Red or Green Cabbage
0.5 cup Fresh Cilantro, chopped
3 tablespoons Fresh Lime Juice
1 teaspoon Chili Powder
1 teaspoon Cumi
1 teaspoon Garlic Powder
12 small Corn or Flour Tortillas
2 tablespoons Olive Oil
1 pinch Salt
1 pinch Pepper
Instructions
- Prepare the Slaw: In a large mixing bowl, combine the shredded cabbage, chopped cilantro, lime juice, and a pinch of salt. Toss everything thoroughly. Let the mixture sit for at least 15 minutes
- Season the Fish: Pat your fish fillets dry with paper towels. Mix your chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Rub the spice blend evenly over both sides of the fish
- Cook the Fish: Heat the olive oil in a large skillet over medium-high heat. Place the fish in the hot pan. Cook for about 3 to 4 minutes per side, depending on thickness. The fish should flake easily with a fork when it is done
- Warm the Tortillas: While the fish rests, warm your tortillas in a dry skillet or directly over a low gas flame for a smoky char. Keep them warm in a clean kitchen towel
- Assemble: Flake the cooked fish into large chunks. Place a generous portion of fish into each tortilla. Top with a big spoonful of the zesty cabbage slaw
- Serve: Garnish with extra lime wedges and fresh cilantro. Serve immediately while the fish is still hot
Notes
Always dry your fish before seasoning to ensure a good sear.
Do not overcook the fish; remove from heat as soon as it flakes easily.
Double-wrapping corn tortillas prevents them from falling apart.
Use fresh lime juice rather than bottled for maximum brightness.
Store leftover fish and slaw in separate containers for up to two days.
Find it online: https://powerecipe.com/fish-tacos-with-cabbage-slaw/