Classic Fish Tacos with Cilantro Lime Slaw - Irresistible & Easy
Fish Tacos with Cilantro Lime Slaw are a fresh and flavorful dish featuring seasoned white fish fillets topped with a zesty homemade slaw. Perfect for a light meal or gathering.
Ingredients
- 1 lb white fish fillets such as cod, tilapia, or mahi-mahi
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil for pan-searing
- Juice of 1 lime
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- ½ cup fresh cilantro chopped
- ¼ cup mayonnaise or Greek yogurt
- Juice of 2 limes
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 small corn tortillas
- 1 avocado sliced
- ½ cup crumbled queso fresco or feta cheese optional
- Lime wedges for serving
Instructions
- Season the fish fillets with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a skillet over medium heat. Cook the fish fillets for 3-4 minutes per side until golden and flaky.
- Squeeze lime juice over the cooked fish and set aside.
- In a bowl, combine green cabbage, purple cabbage, cilantro, mayonnaise or Greek yogurt, lime juice, honey, salt, and black pepper to make the slaw.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble tacos by placing fish on tortillas, topping with slaw, avocado slices, and optional cheese.
- Serve with lime wedges.
Notes
- For extra crispiness, lightly char tortillas over an open flame.
- Adjust slaw ingredients to taste—add more lime or honey if desired.
- If preferred, grill the fish instead of pan-searing.