Fish Tacos with Slaw

Fish tacos with slaw bring a burst of color and flavor to any table. Crispy, seasoned fish topped with tangy slaw and cool crema, all wrapped in a warm tortilla, make for an easy yet crowd-pleasing dish. This recipe comes together quickly so it is perfect for casual gatherings or a laid-back weeknight dinner.

The first time I made these fish tacos was for a weekend lunch on a hot day. The citrusy slaw and cool crema balance the crisp, spiced fish beautifully. Now it is my go-to when I want something fresh but still deeply satisfying.

Ingredients

• White fish fillets: This is your foundation. Choose cod tilapia or haddock for their mild flavor and easy flaking. Look for clear eyes and a fresh smell at the market.
• Chili powder: Along with cumin and smoked paprika, it brings warm spice and a subtle kick. Fresher spices always bring more aroma.
• Cumin: Adds earthiness that is essential in Mexican-inspired dishes.
• Smoked paprika: Gives a gentle smoky depth. Spanish varieties have bold color and rich flavor.
• Garlic powder: Provides savory backbone to the spice rub.
• Salt and black pepper: Highlight the fish and tie all the spices together.
• Olive oil: Helps the fish crisp and brown in the skillet. Pick a good quality for best flavor.
• Shredded green and red cabbage: Form the backbone of the slaw. Look for crisp vibrant heads.
• Carrot: Adds sweetness and crunch. Choose firm carrots and julienne them thin for texture.
• Cilantro: Gives the slaw and topping a bright herbal quality.
• Lime juice: Fresh lime lifts every part of this taco from slaw to crema. Squeeze your own for best results.
• Mayonnaise: Used in both slaw and crema for creamy richness.
• Honey: Balances out the tang in the slaw.
• Sour cream: Creates the smooth cool crema. Full fat gives the richest mouthfeel.
• Hot sauce: Optional but adds zip to the crema if you love heat.
• Tortillas: Corn or flour both work. Warmed tortillas help everything stay pliable and delicious.
• Lime wedges: Squeeze on fresh tang just before eating.
• Extra cilantro: Finishes the tacos with color and pop.

Instructions

Prep the Fish:

Pat the fish fillets dry using paper towels to ensure a crispy sear during cooking. Slice the fillets into even strips for easy taco assembly. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Thoroughly coat the fish with this spice blend using your hands to ensure each piece is well-seasoned.

Cook the Fish:

Pour olive oil into a large skillet and heat it over medium-high. Once hot, add the fish strips in a single layer. Let them cook undisturbed for two to three minutes on the first side to form a golden crust. Carefully flip each piece and cook for another two minutes until the fish is flaky and cooked through. Transfer the fish to a plate and keep warm.

Make the Slaw:

In a large bowl combine the shredded green and red cabbage, julienned carrot, and chopped cilantro. In a separate bowl whisk together fresh lime juice mayonnaise honey salt and pepper until smooth. Pour the dressing over the veggies and toss thoroughly to coat every strand of cabbage and carrot for maximum crunch and balanced flavor.

Prepare the Crema:

In a small bowl combine sour cream mayonnaise lime juice and optional hot sauce along with a pinch of salt. Whisk it all together until completely smooth. This crema should be tangy and lightly spicy and will beautifully offset the warm spices in your fish.

Warm the Tortillas:

Place tortillas in a dry skillet over medium heat or microwave them covered with a slightly damp towel for 20 to 30 seconds until they are soft and pliable.

Assemble the Tacos:

Lay out a tortilla and nestle a few strips of cooked fish in the center. Top generously with the dressed slaw. Drizzle with crema making sure each bite will get some. Finish with extra cilantro and a squeeze of lime. Serve immediately while everything is still fresh and warm.

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What makes this meal extra fun is the slaw. The crunch from fresh green and red cabbage plus a hit of honey-lime dressing was something I discovered by accident one summer barbeque. My whole family loves piling it high and it turns even picky eaters into taco fans for life.

Storage Tips

Store leftover fish and slaw separately in airtight containers in the fridge. Fish keeps for up to two days while slaw stays crisp for about a day. Warm tortillas fresh each time so they do not dry out. Assemble tacos just before eating for best texture.

Ingredient Substitutions

Swap tilapia or cod for haddock or another mild white fish if that is what you find freshest. Greek yogurt stands in nicely for sour cream in the crema without losing the creamy tang. If you are out of honey, a pinch of sugar or agave syrup works for the slaw dressing. Add sliced avocado or pickled onions for more color and richness if you have them handy.

Serving Suggestions

Try these tacos with a side of seasoned black beans or grilled corn. A chilled radish salad adds extra crunch and color. For drinks, a cold Mexican lager or crisp white wine really makes the meal sing. These also work great for parties since guests can customize toppings as they like.

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Every time I make these tacos, the vibrant slaw and crema bring smiles around our table. Double the recipe if you have extra guests — they vanish fast!

Frequently asked questions about this recipe

→ Which type of fish works best?

White fish like cod, tilapia, or haddock cook quickly and hold together well, making them ideal for tacos.

→ Can I use flour or corn tortillas?

Both can be used. Corn tortillas give a traditional touch and are gluten-free, while flour tortillas are softer.

→ How do I make the slaw extra crisp?

Use fresh cabbage and carrot, and toss them just before serving to retain their crunchiness.

→ Is there a dairy-free option for the crema?

Substitute the sour cream and mayonnaise with plant-based alternatives for a dairy-free version.

→ What garnishes go well?

Fresh lime wedges, extra cilantro, sliced avocado, and pickled onions all add flavor and texture.

→ Can I prepare components in advance?

The slaw and crema can be made ahead and chilled, but cook the fish just before serving for crispiness.