Recipe Overview
These Fish Tacos with Creamy Slaw are a fresh and flavorful dinner made with flaky seasoned white fish, warm tortillas, and a crunchy cabbage slaw tossed in a creamy lime dressing. First, the fish cooks in a skillet with simple smoky seasonings until tender, opaque, and easy to flake. Meanwhile, the creamy slaw comes together with shredded cabbage, mayonnaise, fresh lime juice, honey, and cilantro. Then, everything is layered into warm tortillas for an easy meal with plenty of fresh flavor. As a result, these fish tacos work well for busy weeknights, casual taco nights, summer dinners, or an easy seafood meal with rice, beans, or chips and salsa.
Why You’ll Love This Recipe
- Made with simple, fresh ingredients
- Ready in about 30 minutes
- Tender, flaky fish with a smoky seasoning blend
- Cool, creamy slaw adds crunch and fresh lime flavor
- Good for weeknight dinners or easy taco nights
- Works well with rice, beans, salsa, guacamole, or salad
- Easy to adjust with your favorite taco toppings
Ingredients You’ll Need
- 1 1/2 pounds cod, mahi mahi, tilapia, pollock, or another mild white fish
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 3 cups shredded coleslaw mix
- 1/3 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 8 small flour or corn tortillas
- 1 avocado, sliced, optional, for serving
- Lime wedges, optional, for serving
- Extra chopped cilantro, optional, for serving
- Hot sauce, optional, for serving
- Crumbled cotija cheese, optional, for serving
Step-by-Step Instructions
- First, pat the fish dry with paper towels.
- Cut the fish into large pieces that are easy to cook and flake after cooking.
- Next, add the chili powder, paprika, cumin, garlic powder, salt, and black pepper to a small bowl.
- Stir the seasoning mixture until evenly combined.
- Meanwhile, drizzle the fish with olive oil or avocado oil.
- Sprinkle the seasoning mixture evenly over both sides of the fish.
- Gently rub the seasonings onto the fish so every piece is evenly coated.
- Then, heat a large skillet over medium heat.
- Once the skillet is hot, add a small amount of oil if needed.
- Carefully place the seasoned fish in the skillet.
- Cook the fish for 3–4 minutes per side, depending on the thickness of the fillets.
- Meanwhile, add the coleslaw mix, mayonnaise, lime juice, honey, salt, black pepper, and chopped cilantro to a medium bowl.
- Toss the slaw until the cabbage is evenly coated in the creamy dressing.
- Then, warm the tortillas in a dry skillet, microwave, or directly over a gas burner for a few seconds per side.
- The fish is done when it reaches an internal temperature of 145°F, looks opaque in the center, and flakes easily with a fork.
- Carefully remove the fish from the skillet.
- Next, squeeze 1 tablespoon fresh lime juice over the cooked fish.
- Use a fork to gently break the fish into large flakes.
- Finally, fill each warm tortilla with the flaky fish and creamy slaw.
- Add avocado, cotija cheese, cilantro, hot sauce, or extra lime juice if desired.
- Serve immediately while the fish is warm and the slaw is crisp.
Helpful Tips
- Before cooking, pat the fish dry so the oil and seasonings cling to the fish better.
- For even cooking, choose fish fillets that are close in size and thickness.
- Because white fish is delicate, avoid flipping it too early or it may break apart in the skillet.
- If the fillets are thicker than 1 inch, add a few extra minutes and check the internal temperature.
- For the best flavor, use fresh lime juice rather than bottled lime juice.
- Make the slaw while the fish cooks so it stays cool, crisp, and fresh for serving.
Recipe Variations
- For spicy fish tacos, add 1/4 teaspoon cayenne pepper to the seasoning mixture.
- Alternatively, add sliced jalapeños or extra hot sauce before serving.
- For blackened fish tacos, replace the seasoning blend with your favorite blackened seasoning.
- If you prefer a lighter slaw, use plain Greek yogurt in place of half of the mayonnaise.
- For Baja-style fish tacos, use crispy breaded fish or air-fried fish instead of skillet-cooked fish.
- Instead of white fish, use shrimp, salmon, or grilled chicken with the same creamy slaw.
What to Serve with Fish Tacos with Creamy Slaw
Fish Tacos with Creamy Slaw pair well with cilantro lime rice, Mexican rice, black beans, refried beans, Mexican street corn, tortilla chips and salsa, guacamole, mango salsa, pico de gallo, or a simple cucumber salad. In addition, roasted sweet potatoes, grilled corn, or a light black bean salad also work especially well with these tacos.
How to Store and Reheat
Store leftover fish and creamy slaw in separate airtight containers in the refrigerator for up to 3 days. When reheating, warm the fish gently in a skillet over low heat for a few minutes, or microwave it in short intervals at lower power until warmed through. If needed, add a small squeeze of lime juice after reheating to refresh the flavor. Store the tortillas separately, then assemble the tacos shortly before serving so the slaw stays crisp.
Frequently Asked Questions
Can I use frozen fish for fish tacos?
Yes. However, thaw the fish completely in the refrigerator first. Then, pat it dry well before seasoning and cooking.
What kind of fish is best for fish tacos?
Cod, mahi mahi, tilapia, pollock, halibut, and snapper all work well for fish tacos. However, cod and mahi mahi are especially popular because they are mild, flaky, and easy to season.
How do I know when the fish is done cooking?
Fish is done when it reaches 145°F in the thickest part, looks opaque in the center, and flakes easily with a fork.
Can I make the creamy slaw ahead of time?
You can make the creamy slaw up to 1 day ahead and store it in the refrigerator. For the best texture, stir it again before serving.
Can I make these fish tacos gluten-free?
Yes. Simply use corn tortillas and check that your seasonings, mayonnaise, and toppings are gluten-free.
What can I use instead of mayonnaise in the slaw?
You can use plain Greek yogurt, dairy-free mayonnaise, or a combination of Greek yogurt and sour cream instead.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Rest Time: None
Total Time: 25–30 minutes
Servings: 4
Ingredients
- 1 1/2 pounds cod, mahi mahi, tilapia, pollock, or another mild white fish
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 3 cups shredded coleslaw mix
- 1/3 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 8 small flour or corn tortillas
- 1 avocado, sliced, optional, for serving
- Lime wedges, optional, for serving
- Extra chopped cilantro, optional, for serving
- Hot sauce, optional, for serving
- Crumbled cotija cheese, optional, for serving
Instructions
- First, pat the fish dry with paper towels and cut it into large pieces.
- Next, stir together the chili powder, paprika, cumin, garlic powder, salt, and black pepper in a small bowl.
- Drizzle the fish with olive oil, then rub the seasoning mixture evenly over both sides.
- Meanwhile, heat a large skillet over medium heat.
- Cook the fish for 3–4 minutes per side, depending on the thickness of the fillets.
- Meanwhile, toss the coleslaw mix, mayonnaise, lime juice, honey, salt, black pepper, and cilantro together in a medium bowl.
- Then, warm the tortillas in a dry skillet, microwave, or directly over a gas burner for a few seconds per side.
- The fish is done when it reaches 145°F, looks opaque in the center, and flakes easily with a fork.
- Carefully remove the fish from the skillet and squeeze the fresh lime juice over it.
- Finally, flake the fish into large pieces, fill the warm tortillas, and top with creamy slaw.
- Serve warm with avocado, lime wedges, cilantro, hot sauce, or cotija cheese if desired.
Storage: Store leftover fish and creamy slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the fish gently in a skillet over low heat or in the microwave at lower power. Store tortillas separately and assemble the tacos shortly before serving.