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Fish Tacos with Creamy Chipotle Cabbage Slaw

This fish tacos recipe with creamy chipotle cabbage slaw is made with fish, cabbage, lime, cilantro, and corn tortillas.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 645 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

For the slaw
  • 4 cups shredded green cabbage (1 medium to large cabbage)
  • 1 cup shredded purple cabbage
  • 2 medium carrots shredded
  • 1 small red onion very thinly sliced
  • 3 large scallions (white and light green parts) thinly sliced
  • 1 Jalapeño seeded and minced
  • 1/2 cup mayonnaise
  • 1/2 cup plain greek yogurt (preferably full fat) or sour cream
  • 1/4 cup fresh lime juice or 1/8 cup fresh lime juice plus 1/8 cup Champagne vinegar, white wine vinegar, or apple cider vinegar
  • 2 tablespoons granulated sugar OR honey
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon chipotle powder (optional)
  • Sea salt and freshly ground black pepper to taste
For the fish tacos
  • 1/3 cup all-purpose flour
  • 1 teaspoon chipotle powder
  • 1 teaspoon finely ground sea salt or to taste
  • 1 pound mild white fish (such as cod, halibut, or tilapia) cut into 4 fillets
  • 3 tablespoons olive oil
For the assembly
  • 8 small corn tortillas warmed (or 16 tortillas if you want to be authentic)
  • cilantro leaves for garnish (optional)

Instructions

Make the slaw
    Cup of Yum
  1. Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl.
  2. In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, and the cumin and chipotle powder, if using, until smooth and creamy.
  3. Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl just prior to serving.)
Make the fish tacos
  1. In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess flour.
  2. Heat 1 tablespoon oil in a skillet over medium heat and place 2 fillets at a time in the pan. Gently fry for 3 to 6 minutes, until the underside of the fish turns opaque. Use a spatula to flip the fillets and cook until opaque throughout. Place on a paper towel-lined plate, drain the remaining oil from the pan, and repeat with 1 tablespoon oil and the remaining 2 fillets.
  3. To serve, for each fish fillet, heat tortillas in a clean skillet in batches with the 1 remaining tablespoon oil, flipping them once, then place them on a plate.
Assemble the tacos
  1. Cut each fillet in half and divide the fish evenly among the tortillas. Toss the slaw to recombine and then add a spoonful to each taco along with some cilantro, if desired. (Chances are you will have excess slaw. Just cover it and stash it in the fridge and serve it alongside pulled pork, grilled chicken, or just about anything.)

Notes

  • Simply skip the step where you dredge the fish in flour and instead sprinkle the fish with the chipotle powder and salt.

Nutrition Information

Serving 2tacos Calories 645kcal (32%) Carbohydrates 53g (18%) Protein 32g (64%) Fat 36g (55%) Saturated Fat 6g (30%) Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 70mg (23%) Sodium 912mg (38%) Fiber 8g (32%) Sugar 14g (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 645

% Daily Value*

Serving 2tacos
Calories 645kcal 32%
Carbohydrates 53g 18%
Protein 32g 64%
Fat 36g 55%
Saturated Fat 6g 30%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 70mg 23%
Sodium 912mg 38%
Fiber 8g 32%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.