Print

Quick Fish Tacos with Cilantro-Lime Slaw

Three delicious fish tacos with crispy fish, colorful slaw, and creamy sauce, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy flavorful and quick fish tacos topped with a crunchy cilantro-lime slaw and creamy chipotle sauce. This recipe is perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs cod, tilapia, or mahi-mahi fillets
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 8 small corn or flour tortillas
  • For the Slaw:
  • 4 cups shredded cabbage (green or a mix)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice (from 1–2 limes)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced (adjust to spice preference)
  • 1 tsp adobo sauce
  • 1 tbsp lime juice
  • Optional Toppings:
  • Crumbled cotija cheese
  • Sliced avocado
  • Diced red onion
  • Extra cilantro

Instructions

  1. Prepare the Slaw: In a medium bowl, combine shredded cabbage, chopped cilantro, lime juice, and olive oil. Season with salt and pepper. Toss to combine. Set aside. This can be made up to 2 days ahead.
  2. Prepare the Chipotle Mayo: In a small bowl, whisk together mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Set aside.
  3. Prepare the Fish: Pat the fish fillets dry with paper towels. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture evenly over both sides of the fish fillets.
  4. Cook the Fish: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Carefully place the seasoned fish fillets in the hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcrowding the pan; cook in batches if necessary. For moister fish, do not overcook.
  5. Warm the Tortillas: Warm the tortillas according to package directions. You can warm them in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a slight char.
  6. Assemble the Tacos: Flake the cooked fish into bite-sized pieces. Place some flaked fish onto each warm tortilla. Top with the cilantro-lime slaw, a drizzle of chipotle mayo, and your favorite optional toppings like cotija cheese, avocado, or red onion.

Notes

  • For a pan-seared fish that stays moist, ensure your skillet is hot before adding the fish and don’t move it around too much while cooking the first side.
  • The slaw can be made up to 2 days in advance, but add the lime juice and oil just before serving for the freshest crunch.
  • Adjust the amount of chipotle peppers to control the heat level of the mayo.

Nutrition

Find it online: https://kingscook.com/fish-tacos-with-slaw/