Fish Tacos with Cilantro Lime Slaw Recipe
These flavorful fish tacos feature tender baked white fish seasoned with a zesty spice blend, topped with a creamy and tangy cilantro lime slaw. Perfectly wrapped in warm corn or flour tortillas, this quick 30-minute recipe brings a fresh, vibrant twist to traditional tacos that’s ideal for a light, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Fish & Tortillas
- 1 pound white fish such as cod or tilapia
- 2 teaspoons olive oil
- 8 6-inch corn or flour tortillas
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Juice of 1 lime
Slaw
- 3 cups shredded cabbage or bagged unprepared cole slaw mix
- ⅓ cup loosely packed cilantro
- ¼ cup mayonnaise
- Juice of 1 lime
- 1 teaspoon honey
- Salt and cracked black pepper, to taste
Optional Garnishes
- 1 avocado, sliced
- Fish taco sauce, to drizzle
Instructions
- Preheat and Prepare Fish: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the white fish fillets on the parchment paper, spaced evenly.
- Oil and Season: Rub 2 teaspoons of olive oil evenly over both sides of the fish to help the spices adhere and keep the fish moist during baking.
- Spice the Fish: In a small bowl, mix together chili powder, salt, garlic powder, and ground cumin. Sprinkle this seasoning blend liberally over both sides of the fish. Squeeze the juice of one lime over the fish for added brightness.
- Bake the Fish: Transfer the baking sheet to the preheated oven and bake the fish for 10 to 14 minutes until it is opaque and flakes easily with a fork. For a slightly crispier top, broil the fish for the last 2 minutes, watching closely to avoid burning.
- Make the Slaw: While the fish is baking, prepare the slaw by combining mayonnaise, lime juice, honey, salt, and freshly cracked black pepper in a bowl. Toss this dressing with the shredded cabbage and cilantro until well coated. Set aside to let flavors meld.
- Assemble the Tacos: Use a fork to gently break the fish into chunks. Warm the tortillas if desired. Fill each tortilla with chunks of fish, a generous scoop of the cilantro lime slaw, optional avocado slices, and a drizzle of fish taco sauce.
- Serve: Serve the tacos immediately with extra lime wedges on the side for squeezing, enhancing the fresh flavors.
Notes
- To keep the fish moist, avoid overcooking. The fish should flake easily but still be tender.
- You can substitute the fish with other mild white fish such as haddock or halibut if preferred.
- If you like your tacos spicy, add a dash of hot sauce or include jalapeño slices in the slaw.
- Warm tortillas slightly by wrapping them in a damp paper towel and microwaving for 20-30 seconds or heating on a dry skillet for a few seconds on each side.
- Use fresh lime juice for the best bright flavor in both the fish seasoning and slaw dressing.
