Description
Delicious and easy fish tacos featuring seasoned fish and crunchy cabbage slaw.
Ingredients
- 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 head green cabbage, thinly shredded
- 1/4 head purple cabbage, thinly shredded
- 1 large carrot, shredded
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey or agave nectar
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- 12 corn or flour tortillas, warmed
Instructions
- In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add fish pieces and toss to coat evenly.
- Squeeze fresh lime juice over the fish and cover the bowl, letting it marinate for 15-30 minutes in the refrigerator.
- Preheat a large skillet over medium-high heat and add olive oil.
- Cook the fish in batches if necessary, laying it out in a single layer. Cook for 2-3 minutes per side until the fish flakes easily. Remove the fish from the skillet.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the fish on the sheet in a single layer and bake for 10-12 minutes.
- While the fish cooks, prepare the cabbage slaw by combining shredded green cabbage, shredded purple cabbage, shredded carrot, and chopped cilantro in a large bowl.
- In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for at least 15 minutes.
- Warm the tortillas—either using a dry skillet, the microwave, or the oven.
- To assemble, take a warmed tortilla and place a few pieces of cooked fish in the center. Top with cabbage slaw and any optional toppings you desire.
- Fold the tortilla in half to create a taco. Repeat for the remaining tortillas, fish, and slaw.
Notes
Experiment with optional toppings like avocado, pico de gallo, sour cream, or hot sauce. Adjust seasoning and spices to your preference.
