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Fish Tacos with Cilantro Lime Cabbage Slaw

Fish Tacos with Cilantro Lime Cabbage Slaw

Enjoy these Fish Tacos with Cilantro Lime Cabbage Slaw, a fast and healthy dinner option that's adaptable for vegan diets.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 10 tacos
Calories 233 kcal

Equipment

  • grill
  • skillet
  • Oven
  • medium bowl
  • spatula

Ingredients
  

Cilantro Lime Cabbage Slaw

  • 12 ounces shredded cabbage about 6 cups, purple or slaw mix
  • ½ teaspoon kosher salt more to taste
  • ¼ cup thinly sliced red onion more to taste
  • ½ cup chopped cilantro packed, about ½ of large bunch
  • ¼ to ½ jalapeño finely chopped, more to taste
  • ¼ cup fresh lime juice more to taste
  • 2 tablespoons olive oil

Fish

  • 1 to 1 ½ pounds white fish tilapia, mahi-mahi, etc. or 1 pound extra firm tofu
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon granulated garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar optional
  • ¼ teaspoon chipotle powder or sub cayenne and a little smoked paprika
  • ½ teaspoon smoked paprika optional

Taco Fixings

  • 8 to 12 pieces 5-inch flour tortillas or blend of flour and corn
  • Lime wedges
  • Avocado slices
  • Cotija Cheese
  • Cilantro

Sauce options

  • Chipotle Mayo our favorite!
  • Peruvian Green Sauce (Aji Verde) Vegan-Adaptable
  • Vegan Cilantro Crema
  • Avocado Sauce (Vegan)
  • Fermented Hot Sauce Simple and delicious

Instructions
 

Instructions

  • Make the Cilantro Lime Cabbage Slaw: Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste.
  • Make Fish Taco Sauce: Make any accompanying sauce. Chipotle Mayo is my absolute favorite here.
  • Preheat the grill to medium-high heat or preheat the oven to 400F.
  • Prep the fish: Pat dry the fish. In a small bowl make the spice rub- stirring the spices and salt together. Sprinkle all sides of the fish lightly with the spice rub.
  • Cook the Fish. To grill: Grease the grill well before placing fish on it. Grill each side for a few minutes until desired doneness. To bake: Place fish on a parchment-lined sheet pan, bake for 6 minutes then flip and continue baking.
  • Heat the tortillas quickly grill the tortillas on the grill, in the oven, or directly over a gas flame.
  • Assemble Tacos: Place fish in the warm tortillas, top with cabbage slaw and any garnishes. Drizzle with optional Chipotle Mayo.

Notes

To make this recipe faster, buy pre-shredded cabbage, make the spice rub ahead, and make the chipotle mayo ahead. Leftovers will keep up to 3 days in the fridge in separate airtight containers.

Nutrition

Serving: 2tacosCalories: 233kcalCarbohydrates: 29.2gProtein: 15.5gFat: 7.2gSaturated Fat: 1.2gCholesterol: 29.2mgSodium: 163.2mgFiber: 3.9gSugar: 2.1g
Keyword Cilantro Lime Slaw, fish tacos, gluten free, Grilled Fish, Healthy Dinner, quick recipe
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