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Tender, flaky white fish seasoned and pan-fried or baked, tucked into warm corn or flour tortillas and topped with a bright, crunchy, tangy cabbage slaw. A quick and flavorful meal inspired by Baja California cuisine, perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces
  • 1 tbsp olive oil (plus extra for cooking)
  • 1 tsp chili powder
  • 1/2 tsp ground 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
  • 12 corn or flour tortillas, warmed
  • Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

Instructions

  1. Cut white fish into 1-inch pieces and pat dry.
  2. In a medium bowl, whisk together olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the spice mix.
  3. Toss fish pieces in the spice mix evenly.
  4. Squeeze lime juice over the coated fish, cover, and refrigerate for 15–30 minutes to marinate (do not exceed 30 minutes).
  5. While fish marinates, thinly shred green and purple cabbage, and shred carrot; place in a large bowl and add chopped cilantro.
  6. In a small bowl, whisk mayonnaise, lime juice, apple cider vinegar, honey or agave, Dijon mustard, salt, and pepper to make the slaw dressing.
  7. Pour dressing over cabbage mixture and toss to coat evenly; adjust seasoning to taste. Cover and chill at least 15 minutes.
  8. For stovetop cooking: heat a large skillet over medium-high heat with olive oil. Cook fish in a single layer (in batches if needed) for 2–3 minutes per side until opaque and flaky; set aside.
  9. Alternatively, preheat oven to 400°F (200°C). Line a baking sheet with parchment, spread fish in a single layer, bake 10–12 minutes until flaky; set aside.
  10. Warm tortillas just before assembling: skillet 15–20 seconds per side, microwave stacked with damp paper towel 30–60 seconds, or oven wrapped in foil at 350°F (175°C) for 10–15 minutes; keep wrapped in towel to stay warm.
  11. Place a few fish pieces onto the center of a warm tortilla.
  12. Top with a generous portion of cabbage slaw.
  13. Add optional toppings as desired (avocado, pico de gallo, sour cream, hot sauce).
  14. Fold the tortilla in half and serve immediately.

Notes

Do not marinate fish longer than 30 minutes to prevent texture changes from lime juice cooking the fish., Pat fish dry before cooking to ensure good browning., Cook fish in batches on stovetop to avoid overcrowding and ensure even cooking., Cut fish into uniform pieces for even cooking., Taste and adjust slaw dressing before tossing; can reduce dressing quantity for less moisture and more crunch., Keep warmed tortillas wrapped until serving to maintain softness., Squeeze fresh lime juice over assembled tacos before eating to brighten flavors., Leftover cooked fish can be stored in airtight container in fridge up to 2 days; reheat gently., Cabbage slaw can be made up to 24 hours ahead and kept chilled; toss before serving., Avoid assembling tacos ahead of time to prevent sogginess; keep components separate until ready to eat., Recipe is naturally gluten-free; use certified gluten-free tortillas and check ingredient labels for gluten if necessary.

Nutrition

Find it online: https://cozyovenkitchen.com/fish-tacos-with-cabbage-slaw-a-delicious-easy-recipe/