Description
This Fish Tacos with Honey Lime Cilantro Slaw recipe features perfectly seasoned and cooked cod fillets paired with a fresh, tangy cabbage slaw. Finished with creamy sauce, avocado slices, and hot sauce on warm corn tortillas, these tacos are a flavorful and easy meal ideal for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Fish
- 1 1/2 pounds cod (about 4 (6oz) fillets), thawed if frozen
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 Tablespoon avocado oil (or another high-heat oil)
Slaw
- 2 cups shredded green cabbage or coleslaw mix (with green & purple cabbage & carrots)
- 2 cups shredded purple cabbage
- 1/4 cup cilantro
- 1-2 Tablespoons fresh lime juice (juice of 1 lime)
- 1/2 Tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
To Serve
- Corn tortillas (or flour tortillas, if preferred)
- Sliced avocado
- Fresh cilantro
- A creamy drizzling sauce (such as tomatillo ranch or preferred sauce)
- Lime wedges
- Hot sauce
Instructions
- Prepare the fish: Pat cod fillets dry with paper towels. In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Rub this spice mixture evenly over both sides of the cod fillets.
- Cook the fish: Heat avocado oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets and cook for about 3-4 minutes per side, or until fish is opaque and flakes easily with a fork. Remove from heat and set aside.
- Make the slaw: In a medium bowl, combine shredded green cabbage or coleslaw mix, shredded purple cabbage, and chopped cilantro. In a small bowl, whisk together fresh lime juice, honey, salt, and pepper. Pour this dressing over the cabbage mixture and toss to coat evenly.
- Warm the tortillas: Heat corn (or flour) tortillas on a dry skillet over medium heat for about 30 seconds per side, until warm and pliable.
- Assemble the tacos: Place pieces of cooked cod onto each tortilla. Top with a generous portion of honey lime cilantro slaw, sliced avocado, fresh cilantro leaves, and drizzle with creamy sauce. Serve with lime wedges and hot sauce on the side for extra flavor.
Notes
- This recipe is best enjoyed fresh, but leftovers can be refrigerated separately (fish and slaw) for up to 2 days.
- You can substitute cod with other white fish like tilapia or haddock.
- For a spicier kick, add extra chili powder or hot sauce to the fish spice rub or drizzle.
- Use corn tortillas for a gluten-free option.
- The creamy drizzling sauce can be homemade tomatillo ranch or store-bought ranch or aioli.
Nutrition
- Serving Size: 1 taco (1/4 recipe)
- Calories: 307 kcal
- Sugar: 6.9 g
- Sodium: 678 mg
- Fat: 7.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 5.3 g
- Protein: 33.2 g
- Cholesterol: 78.2 mg
