Name: Honey Lime Fish Tacos with Cilantro Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds cod (about 4 (6oz) fillets), thawed if frozen; 1 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1 1/2 Tablespoon avocado oil (or another high-heat oil); 2 cups shredded green cabbage or coleslaw mix (with green & purple cabbage & carrots); 2 cups shredded purple cabbage; 1/4 cup cilantro; 1-2 Tablespoons fresh lime juice (juice of 1 lime); 1/2 Tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon pepper; Corn tortillas (or flour tortillas, if you prefer); Sliced avocado; Fresh cilantro; A creamy drizzling sauce (such as tomatillo ranch or crema); Lime wedges; Hot sauce

There’s something magical about fresh, vibrant flavors wrapped up in warm tortillas, and my Honey Lime Fish Tacos with Cilantro Slaw Recipe hits that sweet spot perfectly. These tacos bring a bright, tangy zing paired with tender, flaky fish—a combination that’s hard to resist any night of the week.

Two soft tortillas on a white round plate with a thin black rim, each filled with three layers: a bottom layer of bright green avocado slices, a middle layer of golden grilled fish with a charred texture, and a top layer of purple cabbage slaw with small bits of white and orange vegetables, all topped with a drizzle of light green sauce and sprinkled with fresh green cilantro leaves. On the side of the plate, there are two lime wedges and a small white bowl filled with sliced green jalapeños. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Lime Fish Tacos with Cilantro Slaw Recipe
Top Tip
How to Serve Honey Lime Fish Tacos with Cilantro Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Lime Fish Tacos with Cilantro Slaw Recipe

Why You'll Love This Recipe

This isn't just another fish taco recipe—it's a balance of sweet, tangy, and smoky flavors with a fresh crunch from the cilantro slaw. Trust me, once you try it, you'll want to make it again and again.

Perfect Flavor Harmony: The honey and lime combo paired with smoky spices makes the fish pop with flavor.
Fresh Cilantro Slaw: This slaw adds a crispy, herbal brightness that cuts through the richness of the fish beautifully.
Simple & Quick: You can have dinner on the table in under 40 minutes, making it ideal for weeknights.
Customizable: Whether you like it spicy, mild, or loaded with toppings, it’s easy to adjust to your taste.

Ingredients & Why They Work

Each ingredient in the Honey Lime Fish Tacos with Cilantro Slaw Recipe plays a role in delivering fresh, balanced flavors and an irresistible texture combo. Picking good-quality fish and fresh veggies makes a huge difference, plus a few pantry staples bring the magic.

Flat lay of fresh cod fillets with pale white flesh, a small mound of chili powder, ground cumin, garlic powder, onion powder, and smoked paprika each in tiny white ceramic bowls, a small white bowl of avocado oil, two piles of shredded green and purple cabbage mixed with shredded carrots, a small bunch of vibrant green cilantro sprigs, a small white bowl containing golden honey, a small white bowl with fresh lime juice, a stack of soft corn tortillas, a sliced ripe avocado with bright green flesh, lime wedges with glossy green skin and juicy interiors, and a small white bowl of creamy drizzling sauce placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cod: I love cod for its mild flavor and flaky texture, which soaks up the spices and lime beautifully.
Chili Powder: Adds gentle smoky heat without overpowering the fish.
Ground Cumin: Brings earthy warmth that complements the lime and honey notes.
Garlic Powder & Onion Powder: Essentials for rounding out the spice mix with savory depth.
Smoked Paprika: Gives a subtle smoky flavor and gorgeous color to the fish.
Salt: Enhances all the flavors — don’t be shy here!
Avocado Oil: Neutral with a high smoke point — perfect for cooking delicate fish without burning.
Shredded Green & Purple Cabbage: Adds crunch, color, and freshness to the slaw.
Cilantro: The star herb here, providing its signature bright, citrusy note.
Fresh Lime Juice: Brightens up both the fish and the slaw with tangy punch.
Honey: Balances lime’s tartness with a touch of natural sweetness.
Corn Tortillas: I prefer corn for the authentic texture and flavor, but you can swap flour if you like.
Sliced Avocado: Adds creaminess that pairs perfectly with the tangy slaw.
Fresh Cilantro & Lime Wedges: For garnish and extra zing.
Creamy Drizzling Sauce & Hot Sauce: To finish with a cool or spicy kick, depending on your mood.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep things simple but always encourage you to make these tacos your own. Whether that means adding more heat, swapping the fish, or even making a vegan version, the framework is flexible.

Spicy Kick: I often add a pinch of cayenne or drizzle my favorite hot sauce over the fish before serving for an extra smoky heat I adore.
Fish Swap: When cod isn’t available, mahi-mahi or halibut work great and have similarly mild flavors.
Vegan Alternative: Try grilled or roasted mushrooms with the same spices, paired with a lime-chipotle dressing instead of the creamy sauce.
Extra Crunch: Toss in some julienned jicama or radishes in the slaw for a fresh, crisp surprise.

Step-by-Step: How I Make Honey Lime Fish Tacos with Cilantro Slaw Recipe

The image shows a clear glass bowl on a white marbled surface filled with three main layers of shredded vegetables. On the left side is a pile of bright purple cabbage with thin white veins. On the right side is a mix of white and light green cabbage, finely shredded. Above the cabbages, near the top center of the bowl, is a small pile of bright green chopped herbs, likely parsley or cilantro, adding a fresh contrast. The bowl is set next to a soft white cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Spiced Fish

I start by mixing the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl. Then, I pat my cod fillets dry—this helps the spices stick and ensures a nice sear. I coat each fillet evenly with the spice blend and then heat avocado oil in a skillet over medium-high heat. Cooking the fish takes about 3-4 minutes per side, depending on thickness; you want it to flake easily but stay moist inside. Keep an eye on it so it doesn’t dry out—once it’s opaque and flakes with a fork, it’s ready.

Step 2: Whip up the Cilantro Slaw

While the fish cooks, I toss together the shredded green and purple cabbage with fresh cilantro in a bowl. For the dressing, I whisk fresh lime juice, honey, salt, and pepper and drizzle it over the slaw. Give it a good toss so every bite is bright, sweet, and crunchy. Pro tip: Letting the slaw sit for 5-10 minutes gives the flavors time to meld.

Step 3: Warm the Tortillas

I like to warm my corn tortillas on a dry skillet over medium heat for about 30 seconds each side until they’re soft and pliable but still have a slight char—it adds a subtle, smoky flavor. Alternatively, wrap them in foil and heat in the oven for gentle warming.

Step 4: Assemble Your Tacos

Now for the fun part! I lay the warm tortillas flat, add a generous piece of the spiced, cooked fish, pile on the cilantro slaw, and top with sliced avocado. I love finishing off with a drizzle of a creamy sauce (like tomatillo ranch or chipotle aioli), fresh cilantro, and a squeeze of lime. Don’t forget a dash of hot sauce if you like a bit of heat.

Top Tip

I’ve made these fish tacos a dozen times, tweaking each batch, and here’s what’s really helped me nail it every time. These little tips will save you from common slip-ups and guarantee great results.

Pat the Fish Dry: Moisture on the fillets can steam rather than sear the fish, so always pat them dry with a paper towel.
Don’t Overcrowd the Pan: Cook the fish in batches if needed so the pieces get that beautiful crust instead of steaming.
Fresh Lime Juice: Add it just before eating to keep that fresh, zesty brightness.
Use a Sharp Knife for Slicing: To get clean avocado slices that look as good as they taste.

How to Serve Honey Lime Fish Tacos with Cilantro Slaw Recipe

Garnishes

I usually top my tacos with extra fresh cilantro and a few lime wedges for that last punch of brightness. Sometimes I add thinly sliced radishes for crunch and a little smoky chipotle crema if I want a touch of creaminess and spice. These simple garnishes transform the whole dish.

Side Dishes

To round out the meal, I like serving a side of Mexican street corn or a simple black bean salad. A chilled cucumber and avocado salad or some tortilla chips with guacamole also complement these tacos beautifully.

Creative Ways to Present

For casual dinners, I lay out all the elements buffet-style—warm tortillas, fish, slaw, and toppings—so everyone can build their own. For a party, I arrange mini tacos on a platter garnished with edible flowers and lime wedges for a colorful, festive look that always impresses.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cooked fish separately from the slaw to keep textures fresh. The fish keeps well in an airtight container for up to two days in the fridge. The slaw stays crisp longer if stored tightly sealed.

Freezing

Since the slaw has fresh lime and cilantro, it doesn’t freeze well, but you can freeze the cooked spiced fish alone. Wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To keep the fish moist and flaky, I reheat it gently in a skillet with a touch of oil over medium-low heat, flipping once. Microwave reheating tends to dry it out, so I avoid that. Warm your tortillas separately before assembling.

Frequently Asked Questions:

Can I use other types of fish for this recipe?

Absolutely! While I prefer cod for its texture and mild flavor, firm white fish like mahi-mahi, halibut, or tilapia also work really well. Just adjust cooking times based on thickness.

How do I make this recipe gluten-free?

Simply use corn tortillas, which are naturally gluten-free, and double-check that your hot sauce and creamy sauce options also don’t contain any gluten ingredients. The rest of the recipe is naturally gluten-free!

Can I prepare the cilantro slaw a day in advance?

Yes, you can make the slaw a day ahead. Keep it well covered in the fridge to preserve freshness. Give it a quick toss before serving and add any extra lime or honey if the flavors have mellowed.

What's the best way to avoid overcooked fish?

The key is to watch for the fish becoming opaque and flaky but still moist inside. Use medium-high heat to sear it quickly and avoid going over 3-4 minutes per side for 6oz fillets. If it flakes easily with a fork, it's done!

Final Thoughts

I honestly think these Honey Lime Fish Tacos with Cilantro Slaw Recipe are a little slice of happiness wrapped in a tortilla. They’re fresh enough to feel light but satisfying enough to make dinner feel like a treat. Every time I serve them, the family asks for seconds, and that’s the real compliment. So go ahead, make these your new taco night tradition—you won’t regret it!