Description
Quick and tasty fish tacos with a crispy texture, dressed cabbage slaw, and fresh toppings.
Ingredients
Scale
- Salt and pepper to taste
- 2 cups shredded cabbage mix (coleslaw)
- 1/4 cup cilantro, chopped
- 1 whole jalapeño pepper, minced
- 2 tsp honey
- 2 tsp olive oil
- 1 whole lime, juiced
- 1 lb fish (cod, tilapia, or salmon)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1 Tbs olive oil (for searing)
- About 8 corn tortillas
- Avocados and tomatoes for topping
Instructions
- Make the slaw: mix cabbage, cilantro, jalapeño, honey, 2 tsp olive oil, and lime juice. Season to taste. Checkpoint: slaw should be coated and glossy.
- Season the fish with salt, pepper, garlic powder, onion powder, paprika, chili powder, and cumin.
- Heat 1 Tbs olive oil in a pan over medium-high heat until shimmering.
- Sear fish for 2–4 minutes per side depending on thickness. Checkpoint: fish should flake with a fork but remain moist.
- Warm tortillas in a dry pan or directly over low flame until pliable.
- Assemble: tortilla, slaw, fish, avocado, tomato, and a squeeze of lime.
Notes
Store components separately for up to 3 days in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg