Fish Tacos with Cabbage Slaw are a vibrant and flavorful meal that brings the taste of the coast right to your kitchen, offering a refreshingly healthy and quick dinner option perfect for busy weeknights or weekend gatherings. This recipe not only simplifies a restaurant favorite, making it accessible for home cooks, but also provides a delicious way to enjoy fresh fish and crisp vegetables.
Key Ingredients for Fish Tacos with Cabbage Slaw
- 1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 12 small corn or flour tortillas
- 1/4 head of green cabbage, thinly shredded
- 1/4 head of red cabbage, thinly shredded
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice (from about 1 lime)
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon salt for slaw
- Optional Toppings: Sliced avocado, pico de gallo, sour cream or plain Greek yogurt, hot sauce
How to Make Fish Tacos with Cabbage Slaw
Whipping up these incredibly delicious fish tacos with cabbage slaw is a breeze, promising a satisfying meal in under 30 minutes. The star of the show is the perfectly seasoned, flaky fish, complemented by the crunchy, zesty cabbage slaw and a drizzle of creamy lime dressing. It’s a simple yet sophisticated dish that everyone will adore.
Step-by-Step Instructions
- Prepare the Fish: In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Set aside.
- Make the Cabbage Slaw: In a separate medium bowl, combine the shredded green cabbage, red cabbage, and chopped cilantro.
- Prepare the Slaw Dressing: In a small bowl, whisk together the mayonnaise, lime juice, honey (or agave nectar), and 1/4 teaspoon of salt. Pour this dressing over the cabbage and cilantro mixture. Toss gently until everything is well combined and the vegetables are lightly coated. Taste and adjust seasoning if needed. Set aside.
- Cook the Fish: Heat a large skillet over medium-high heat. Add the seasoned fish pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
- Warm the Tortillas: While the fish is cooking, warm the tortillas according to package directions. You can do this in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas burner flame for a slightly charred effect.
- Assemble the Tacos: Spoon the cooked fish into the warmed tortillas. Top generously with the prepared cabbage slaw.
- Add Your Favorite Toppings: Garnish with any of your desired optional toppings, such as sliced avocado, pico de gallo, a dollop of sour cream or Greek yogurt, and a dash of hot sauce for an extra kick. Serve immediately.
Why You’ll Love This Fish Tacos with Cabbage Slaw
You’re going to fall head over heels for these fish tacos with cabbage slaw, a dish that perfectly balances flaky, seasoned white fish with a vibrant, crunchy slaw kissed with a zesty lime dressing. It’s a dish that feels indulgent yet is wonderfully light, offering a delightful texture contrast and a burst of fresh flavors with every bite, making it a fantastic alternative to heavier meat-based tacos. Plus, the simplicity of making this recipe at home drastically cuts down on restaurant costs, offering you a high-quality, flavorful meal without breaking the bank.
The star of this ensemble is the perfectly cooked fish, tender and seasoned just right, which is a delightful change of pace from more common taco fillings. Coupled with the refreshing crunch of the homemade cabbage slaw and the bright tang of the lime-cilantro dressing, it’s a flavor explosion that’s hard to resist. Ready to elevate your taco night? Dive into this recipe and experience coastal deliciousness in your own kitchen!
Storing and Reheating Tips
To store any leftover Fish Tacos with Cabbage Slaw, it’s best to keep the components separate to maintain their optimal texture and freshness.
- Refrigeration: Store the cooked fish and the cabbage slaw in separate airtight containers in the refrigerator for up to 2 days. The slaw dressing will keep the cabbage crisp for this duration.
- Reheating Fish: Gently reheat the fish in a non-stick skillet over low heat for a few minutes until warmed through, or microwave it briefly. Avoid overcooking, as it can become dry.
- Reheating Tortillas: Reheat tortillas just before serving by warming them in a dry skillet or microwave.
- Freezing: It is not recommended to freeze assembled fish tacos or the slaw, as the raw vegetables and cooked fish can lose their texture. However, if you wish to prepare components ahead for longer storage, you can freeze the seasoned, uncooked fish for up to 1-2 months. Thaw overnight in the refrigerator before cooking.
Final Thoughts
These fish tacos with cabbage slaw are truly a delightful option for any meal, offering a perfect blend of fresh flavors and satisfying textures that are surprisingly simple to create. We encourage you to give this recipe a try; it’s a wonderful way to bring a taste of the coast to your table any night of the week.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Fish Tacos with Cabbage Slaw
Ingredients
Equipment
Method
- In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Set aside.1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, freshly ground black pepper
- In a separate medium bowl, combine the shredded green cabbage, red cabbage, and chopped cilantro.1/4 head green cabbage, 1/4 head red cabbage, 1/2 cup fresh cilantro
- In a small bowl, whisk together the mayonnaise, lime juice, honey (or agave nectar), and 1/4 teaspoon of salt. Pour this dressing over the cabbage and cilantro mixture. Toss gently until everything is well combined and the vegetables are lightly coated. Taste and adjust seasoning if needed. Set aside.1/4 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon honey or agave nectar, 1/4 teaspoon salt
- Heat a large skillet over medium-high heat. Add the seasoned fish pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi)
- While the fish is cooking, warm the tortillas according to package directions. You can do this in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas burner flame for a slightly charred effect.12 small corn or flour tortillas
- Spoon the cooked fish into the warmed tortillas. Top generously with the prepared cabbage slaw.1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), 1/4 head green cabbage, 1/4 head red cabbage, 1/2 cup fresh cilantro
- Garnish with any of your desired optional toppings, such as sliced avocado, pico de gallo, a dollop of sour cream or Greek yogurt, and a dash of hot sauce for an extra kick. Serve immediately.sliced avocado, pico de gallo, sour cream or plain Greek yogurt, hot sauce