Fish Tacos with Cilantro Lime Slaw

Fish Tacos with Cilantro Lime Slaw

Fish Tacos with Cilantro Lime Slaw are flaky, spiced and pan-fried fish topped with a quick cilantro lime cabbage slaw.

An easy weeknight meal – one of my most popular recipes on the blog!

Fish tacos that are flaky, spiced and pan-fried topped with a quick cilantro lime cabbage slaw. An easy weeknight meal – one of my most popular recipes on the blog!

Taco Tuesday

Can you say Taco Tuesday? I sure can, which is why in our house Taco Tuesday is very alive and well. We rotate Tuesday’s and we all get to pick our favorite recipes and today is MY pick. I am obsessed with these Fish Tacos with Cilantro Lime Slaw. Let’s just say that I elect to make these every other Tuesday assigned to me..…mmmmm.


Fish tacos are great because they’re quick-cooking, a light and flavorful taco filling that’s perfect for weeknights or anytime for that matter.  Another bonus….I feed my family this and they assume its chicken!  None of them are able to taste a “fishy” taste. 

Fish tacos are typically loaded with oil, but these tacos have far fewer calories, because we don’t use any batter that becomes saturated with oil. That is one reason why we love these so much. They really are super easy to make and they pack a real flavorful punch, without all those typical frying calories.

Fish Tacos Are Quick, Easy And Tasty

My favorite thing about fish tacos is the delicious combination of flavors and textures. Crunchy slaw, chewy fish and tortillas, spicy seasonings, and fresh cilantro and lime! They’re just perfect!

Plus as a bonus, they come together in 15 minutes, and makes a deeeeelicious, healthy, fresh weeknight meal.

I always use Cod for this recipe because it has more texture than thin fish like tilapia or sole. A thicker fish also holds up well to the other ingredients.

The number of tacos this makes will vary depending on the size of the tortillas you use and how much filling you like. We got six, generously-stuffed tacos! Feel free to sub in any other white fish or salmon!

I did my fish in a skillet indoors – just because I felt like hanging out in the kitchen in the warmth – but by all means fire up the grill outside. Just grease the grates really well (I rub a wadded up piece of paper towel dipped in olive oil onto the hot grill using tongs), flip carefully, and keep a close watch so you don’t overcook it.

Fish Tacos with Cilantro Lime Slaw are flaky, spiced and pan-fried fish topped with a quick cilantro lime cabbage slaw.

I actually like to use a nonstick pan for this. Fish is very delicate to work with and sticks easily. Using a nonstick pan just makes my life easier. When cooked properly, you’ll still get a beautiful crust of color on the bottom.

Scroll down for the recipe and Enjoy!

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Fish tacos that are flaky, spiced and pan-fried topped with a quick cilantro lime cabbage slaw. An easy weeknight meal – one of my most popular recipes on the blog!
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Fish Tacos with Cilantro Lime Slaw

Fish Tacos with Cilantro Lime Slaw are flaky, spiced and pan-fried topped with a quick cilantro lime cabbage slaw. An easy weeknight meal – one of my most popular recipes on the blog!

Course Main Course
Cuisine American, Mexican
Keyword cabbage, cheese, cilantro, cod, corn tortilla, fish, lime, slaw, taco
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 tacos

Ingredients

  • 1 ½ tsp paprika
  • 1 ½ tsp brown sugar
  • 1 tsp dried oregano
  • ¾ tsp garlic powder
  • ½ tsp salt
  • ½ tsp ground cumin
  • ¼ tsp taco seasoning
  • 4 6 oz cod fillets sliced down the middle lengthwise and the cut into 1-inch pieces
  • 1 Tbsp Olive oil
  • Corn Tortillas
  • 1-2 peeled avocado thinly sliced
  • 1 cup shredded cheese whatever you prefer, I use Monterey jack
  • Lime wedges

Cilantro Lime Slaw

  • 1 pkg coleslaw mix
  • 2 green onions chopped
  • 1 small white onion chopped
  • 1 cup cilantro chopped
  • 1 4 oz can jalapenos chopped, undrained
  • 1/2 cup peperoncinis drained
  • 1/2 cup olive oil
  • 2 Tbsp Rice Vinegar
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon cumin
  • Salt and Pepper to taste

Instructions

  1. Chop and mix the coleslaw mic, green onions, onion and cilantro in a large bowl; add jalapenos.

  2. In a small food processor, puree the peperoncinis. Add the olive oil, rice vinegar, and seasoning; toss again. Salt and pepper to taste.

  3. In a medium bowl combine the first 7 ingredients; mix well; add fish pieces to the spice blend and toss to coat completely.
  4. Mix well and let stand while cooking the fish.

  5. Heat olive oil in a large skillet over medium-high heat; add seasoned fish to the pan; spread out into a single layer; cook for about 2 minutes then stir; repeat this until the fish is done and reaches the flaky consistency you prefer.
  6. Warm the corn tortillas according to the package directions.
  7. Assemble tacos; place some cilantro lime slaw on tortilla, top with fish, then avocado, cheese and a squeeze of lime.

  8. Enjoy!


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