Description
This Fish Tacos with Honey Lime Cilantro Slaw recipe combines perfectly seasoned cod with a fresh, tangy slaw and creamy sauce for a delicious and easy-to-make meal. Ideal for a light dinner or casual lunch, these tacos are packed with vibrant flavors and wholesome ingredients.
Ingredients
Scale
For the Fish
- 1 1/2 pounds cod (about 4 (6 oz) 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)
For the 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 Assemble
- Corn tortillas (or flour tortillas, if you prefer)
- Sliced avocado
- Fresh cilantro
- A creamy drizzling sauce (such as tomatillo ranch)
- Lime wedges
- Hot sauce
Instructions
- Prepare the Fish: Pat the cod fillets dry with paper towels. In a small bowl, mix chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Rub this spice mix evenly over both sides of the fish fillets.
- Cook the Fish: Heat avocado oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets. Cook for about 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and keep warm.
- Make the Slaw: In a large bowl, combine the shredded green cabbage, shredded purple cabbage, and cilantro. In a small bowl, whisk together fresh lime juice, honey, salt, and pepper until combined. Pour the dressing over the cabbage mixture and toss well to coat evenly.
- Warm the Tortillas: Heat corn or flour tortillas in a dry skillet over medium heat for about 20-30 seconds per side until warm and pliable.
- Assemble the Tacos: Place a few pieces of cooked fish on each tortilla. Top with a generous amount of honey lime cilantro slaw, sliced avocado, and fresh cilantro. Drizzle with creamy sauce and add a squeeze of lime. Add hot sauce as desired.
- Serve: Serve fish tacos immediately with extra lime wedges on the side for squeezing.
Notes
- Use avocado oil or any high smoke point oil to prevent burning the fish while cooking.
- For a spicier slaw dressing, add a pinch of cayenne pepper or chopped jalapeño.
- Flour tortillas can be used instead of corn tortillas based on preference or availability.
- The creamy drizzling sauce can be substituted with a simple sour cream or Greek yogurt mixed with lime and spices.
- Leftover slaw can be stored for up to 2 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 taco (1/4 recipe)
- Calories: 307 kcal
- Sugar: 6.9 g
- Sodium: 678 mg
- Fat: 7.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 5.3 g
- Protein: 33.2 g
- Cholesterol: 78.2 mg
