Fish Tacos with Cilantro Lime Slaw
Quick and flavorful fish tacos paired with a bright and tangy cilantro lime slaw, perfect for a fresh and easy dinner.
Ingredients
For the Slaw
- 4 cups shredded cabbage can be green, purple, or a mix
- 1 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon lime zest optional
- 0.5 cup Greek yogurt or mayo for creamy base
- 1 teaspoon salt to taste
- 0.5 teaspoon pepper to taste
For the Fish
- 1 pound white fish such as cod, tilapia, halibut, or mahi mahi
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon oil for cooking
- 1 pinch cayenne optional for heat
For Assembly
- 8 pieces tortillas corn or flour
- 1 cup toppings e.g., sliced avocado, pico de gallo, extra cilantro, lime
Instructions
Slaw Preparation
- In a bowl, mix shredded cabbage, chopped cilantro, lime juice, lime zest, Greek yogurt (or mayo), salt, and pepper. Let it sit while you cook the fish.
Fish Cooking
- Pat the fish dry and season with salt, pepper, chili powder, cumin, and garlic powder. If desired, add a pinch of cayenne.
- Heat oil in a skillet over medium to medium-high heat. Cook fish for 2 to 4 minutes per side depending on thickness until it flakes easily.
Tortilla Preparation
- Warm the tortillas in a dry pan or over a gas flame for a few seconds.
Taco Assembly
- Assemble tacos by layering tortillas with fish, a big handful of slaw, and desired toppings. Finish with extra lime.
Notes
Consider setting up a topping bar for personalized taco experiences. Keep in mind that slaw can be made ahead of time.