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Fish Tacos with Slaw

Crispy seasoned fish tucked into warm tortillas with a tangy lime slaw — beach food that works any night of the week.

dinner • prep: 10 min • cook: 10 min • serves 4

Ingredients

  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
  • 8 small corn or flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Lime wedges, for serving

For the Slaw

  • 2 cups shredded cabbage
  • ¼ cup sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon mayo
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Season the fish: Pat fish dry. Rub with chili powder, cumin, garlic powder, salt, and pepper.

  2. Make the slaw: Toss cabbage with sour cream, lime juice, mayo, and cilantro. Set aside.

  3. Cook the fish: Heat olive oil in a skillet over medium-high heat. Cook fish for 3-4 minutes per side until flaky and golden. Break into large chunks.

  4. Warm the tortillas: Char tortillas over an open flame for 15 seconds per side, or warm in a dry skillet.

  5. Assemble: Fill each tortilla with fish and top with slaw. Squeeze lime over the top.

Notes

  • Storage: Fish keeps for 2 days. Slaw can be made ahead and stored separately.
  • Variations: Use shrimp instead of fish. Add sliced avocado or pickled red onions.
  • Tips: Don’t overcook the fish — it should flake easily but still be moist.