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Fish Tacos with Cilantro Lime Cabbage Slaw Recipe

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This Fish Tacos with Cilantro Lime Cabbage Slaw offers a fresh and tasty dinner in under 30 minutes. Enjoy an Easy Fish Tacos Cabbage Slaw Recipe that is healthy and flavorful. Perfect for a 20 Minute Fish Tacos Lime Cabbage meal with options for Crispy Fish Tacos with Lime Slaw or Baja Fish Tacos Cilantro Lime Slaw.

Ingredients

Scale
  • 12 ounces shredded cabbage or purple is nice or use slaw mix about 6 cups
  • 1/2 teaspoon kosher salt more to taste
  • 1/4 cup thinly sliced red onion more to taste
  • 1/2 cup chopped cilantro packed 1/2 of a large bunch
  • 1/4 –1/2 of a jalapeño finely chopped more to taste
  • 1/4 cup fresh lime juice more to taste
  • 2 tablespoons olive oil
  • 1– 1 1/2 lbs white fish tilapia mahi-mahi red snapper halibut black cod grouper flounder or 1 pound extra firm tofu
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon granulated garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar optional
  • 1/4 teaspoon chipotle powder or sub cayenne and a little smoked paprika
  • for more smoky flavor add 1/2 teaspoon smoked paprika optional
  • 8–12 x 5-inch flour tortillas or a blend of flour and corn
  • Lime wedges
  • Avocado slices
  • Cotija Cheese
  • Cilantro
  • Chipotle Mayo
  • Peruvian Green Sauce Aji Verde Vegan-Adaptable
  • Vegan Cilantro Crema
  • Avocado Sauce Vegan
  • Fermented Hot Sauce

Instructions

  1. Combine shredded cabbage with salt in a medium bowl then add red onion cilantro jalapeño lime juice and olive oil tossing everything well. Adjust flavors with more lime salt or jalapeño if needed.
  2. Prepare your favorite sauce such as chipotle mayo ahead of time if desired.
  3. Heat grill to medium-high or oven to 400F.
  4. Dry fish with paper towels then blend spices and salt to create a rub. Lightly coat all sides of fish with rub and set aside.
  5. Grill fish on a greased grill over medium heat turning once until grill marks appear and fish is opaque flaky about 140F internal temperature then squeeze with lime juice.
  6. Alternatively bake fish on parchment lined pan sprayed with olive oil for 6 minutes then flip and spray again continuing baking 4-6 minutes until done.
  7. For pan-searing heat olive oil in skillet over medium-high carefully add fish sear 3-4 minutes per side lowering heat after flipping until flaky and opaque.
  8. Warm tortillas by grilling briefly on grill in oven or over gas flame.
  9. Assemble tacos by placing fish inside warm tortillas topping with cabbage slaw and garnishes. Add chipotle mayo sauce if you like. Serve immediately.

Notes

  • TIP: To save time purchase pre-shredded cabbage prepare spice rub and chipotle mayo ahead
  • TOFU: Press extra-firm tofu to remove liquid cut into 1-inch thick 3-inch long strips coat with spice rub and grill pan-sear or bake with olive oil spray until crispy approx 30 minutes
  • Slaw is enough for 2 pounds fish but can be halved
  • Leftovers keep up to 3 days refrigerated in airtight containers and work well in bowls sandwiches or wraps

Nutrition

Find it online: https://www.amgroyal.com/fish-tacos-cilantro-lime-cabbage-slaw/