Fish Tacos Recipe with Slaw
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
American
Fish Tacos Recipe with Slaw
Description
The recipe begins by rubbing olive oil over the white fish fillets and seasoning them with a blend of chili powder, salt, garlic powder, and cumin, then squeezing lime juice over top for brightness. The fish is placed on a parchment-lined baking sheet and baked at 400°F until cooked through and flaky, with an optional broil step to add a slight char. While baking, the slaw is prepared by mixing mayonnaise, lime juice, honey, salt, and pepper, then tossing with shredded cabbage and cilantro for a crisp, creamy side that balances the spices on the fish.
Once the fish is baked, it is gently pulled into chunks or flakes to fill corn tortillas. Topping with the slaw, avocado slices if desired, and drizzling fish taco sauce completes the assembly. Lime wedges are provided for extra acidity and freshness. This combination produces tacos with a mild, seasoned fish base and a lively, creamy slaw contrasting in texture and flavor.
The recipe notes suggest cod as the preferred fish but mention tilapia or other mild white fish can be used as well, allowing flexibility depending on availability.
Ingredients
- 1 pound white fish or tilapia, such as cod
- 2 teaspoons olive oil
- 8 corn tortilla 6-inch, or flour tortilla
- 1 batch fish taco sauce
- 1 avocado sliced, optional
Seasoning
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- lime juice of 1
Slaw
- 3 cups cabbage or bagged, unprepared cole slaw mix, shredded
- ⅓ cup cilantro loosely packed
- ¼ cup mayonnaise
- lime juice of 1
- 1 teaspoon honey
- salt to taste, cracked
- black pepper to taste, cracked
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place fish on the parchment.
- Rub olive oil all over fish on both sides.
- Stir together chili powder, salt, garlic powder, and cumin. Sprinkle all over the fish on both sides. Squeeze fresh lime juice over the top.
- Transfer baking sheet to the preheated oven. Bake for 10-14 minutes. Optional: broil for the last 2 minutes.
- While fish is cooking, prepare the slaw by stirring together mayo, lime juice, honey, and salt and pepper. Toss with the cabbage and cilantro and set aside.
- Use a fork to gently pull apart the fish into chunks. Serve in tortillas with slaw, avocado slices, and drizzle with fish taco sauce. Serve immediately with lots of extra lime wedges for squeezing!
Notes
- Cod is recommended for these tacos, though tilapia or other mild white fish are suitable substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 1166mg | 49% |
| Potassium | 925mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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