Description
This Fish Tacos with Honey Lime Cilantro Slaw recipe features perfectly seasoned and cooked cod fillets topped with a fresh and zesty cabbage slaw. The combination of smoky spices on the fish and the sweet tangy slaw creates a delicious and easy-to-make meal that's ideal for a satisfying lunch or dinner. Served with creamy drizzling sauce, avocado slices, and lime wedges for an extra burst of flavor.
Ingredients
Scale
Fish
- 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)
Slaw
- 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
To Serve
- 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
Instructions
- Prepare the Fish: Pat the cod fillets dry with paper towels. In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Rub this spice mix evenly over both sides of the cod fillets.
- Cook the Fish: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the cod fillets and cook for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
- Make the Slaw: In a large bowl, mix together shredded green cabbage, shredded purple cabbage, and cilantro. In a small bowl, whisk lime juice with honey, salt, and pepper until well combined. Pour this dressing over the cabbage mixture and toss to coat evenly.
- Warm Tortillas: Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and heat in a warm oven for a few minutes.
- Assemble Tacos: Place a cooked cod fillet on each tortilla. Top with a generous amount of the honey lime cilantro slaw. Add sliced avocado, fresh cilantro leaves, and drizzle with the creamy sauce. Serve with lime wedges and hot sauce on the side.
- Serve: Enjoy the tacos immediately while warm for the best flavor and texture.
Notes
- Use avocado oil or another high smoke point oil for a perfect sear on the fish.
- Thaw frozen cod fully before cooking to ensure even cooking.
- Adjust the honey in the slaw dressing to your preferred sweetness level.
- You can substitute cod with other white flaky fish like tilapia or halibut.
- For a gluten-free version, use corn tortillas exclusively.
- The creamy drizzling sauce can be replaced with sour cream or a spicy mayo if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 307 kcal
- Sugar: 6.9 g
- Sodium: 678 mg
- Fat: 7.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.0 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 5.3 g
- Protein: 33.2 g
- Cholesterol: 78.2 mg
