Fish Tacos with Slaw Recipe
May 14, 2025
Fish Tacos with Slaw Recipe
Prep time: 20 min. Cook time: 10 min. Total time: 30 min. Yield: 8-12 tacos
Cook your fish anyway you like: grill, stovetop, or oven. These fish tacos are easily made gluten-free or vegan. Just follow the steps below to make the best fish tacos of your life–so good you won’t want to share!
Ingredients
Main:
- 1 pound white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, or flounder)
- 8-12 corn tortillas (flour or a corn flour blend works as well)
- 2 avocados (in place of sauce)
Spice Rub:
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon chipotle powder (or substitute cayenne)
- 1/2 teaspoon smoked paprika (optional for more smokey flavor)
- 1/2 teaspoon sugar (optional)
Cilantro Lime Cabbage Slaw:
- 6 ounces (about 3 cups) shredded cabbage
- 1/4 teaspoon kosher salt
- 1/8 cup thinly sliced red onion
- 1/4 cup chopped cilantro (packed)
- 1/8 –1/4 jalapeño (chop finely; add more if you like it HOT)
- 1/8 cup fresh lime juice
- 1 tablespoon olive oil
Directions
- Preheat a grill to medium-high heat or preheat the oven to 400 degrees Fahrenheit.
- Pat the fish dry. Combine spice rub ingredients in a medium bowl. Sprinkle the fish with the spice rub and set aside.
- Place the shredded cabbage in a medium-sized bowl and toss with salt. Next, add onions, cilantro, jalapeño, lime juice and olive oil. Toss well. Adjust flavor as needed–some like it more tangy, while others prefer more spice.
- Remove the seed from the avocados and slice.
- Cook the fish (internal temperature should be between 130 and 145 degrees Fahrenheit).
- GRILL: Grease the grill well before putting any fish on it–fish tends to stick. Turn the grill heat down to medium and grill the fish on each side for a few minutes. Squeeze lime juice overtop.
- OVEN: Place the fish on a sheet pan lined with parchment paper. Bake the fish for 6 minutes on one side, flip, and bake for 4-6 on the other side. Squeeze lime juice overtop.
- STOVETOP: Heat 1-2 tablespoons olive oil in a skillet over medium-high heat. Sear the fish until golden (3-4 minutes), flip, lower the heat to medium, and continue to cook for another 3-4 minutes (time varies depending on fish thickness). Squeeze lime juice overtop.
- Warm the tortillas on the grill, in the oven directly on the oven rack, or on the stovetop.
- Lastly, assemble the tacos by placing the fish and slaw. Top with sliced avocado and serve.
Notes
- To make this recipe quicker, use pre-shredded cabbage. Additionally, the slaw and rub can be made beforehand, stored (slaw in the fridge), and then used when ready.
- Tofu is a great replacement for fish for those following a vegan diet. To use tofu, first remove the water by placing the block onto some paper towels and patting it dry. Then, cut it into 1-inch thick by 3-inch strips for easier cooking. Coat the strips with the rub and cook as directed, allowing for additional cook times so the tofu can turn golden and crispy (bake about 30 minutes).
- The USDA recommends cooking fish until it reaches an internal temperature of 145 degrees Fahrenheit.
- If you are not a fan of tacos without sauce, consider topping yours with a Fish Taco Sauce such as chipotle mayo, Peruvian green sauce (vegan adaptable), cilantro crema (vegan), avocado sauce, or fermented hot sauce.
- Optional Garnishes: Lime wedges, Cotija cheese, or cilantro
- Leftover fish will keep in the refrigerator for up to three days.
The information offered by this newsletter is presented for educational purposes. Nothing contained within should be construed as nor is intended to be used for medical diagnosis or treatment. This information should not be used in place of the advice of your physician or other qualified health care provider. Always consult with your physician or other qualified health care provider before embarking on a new treatment, diet or fitness program. You should never disregard medical advice or delay in seeking it because of any information contained within this newsletter.
