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 (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); 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; Lime wedges; Hot sauce

There’s something magically fresh and vibrant about these Honey Lime Fish Tacos with Cilantro Slaw Recipe that just brighten up any meal. Fish perfectly spiced and pan-seared meets a zesty, crunchy slaw that makes every bite a little party in your mouth. Trust me, you’ll want to make these again and again!

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

I can't get enough of this recipe because it’s so incredibly easy yet full of bold, fresh flavors that hit all the right spots. It’s my go-to when I want a light dinner that feels like a treat without tons of fuss.

Simplicity with flavor: A handful of pantry spices and fresh ingredients come together to create a truly memorable taco experience.
Perfectly balanced slaw: The honey lime dressing with cilantro adds brightness and a touch of sweetness that complements the fish perfectly.
Quick and approachable: You can have dinner on the table in about 40 minutes, making it ideal for weeknights or casual weekends.
Versatile to suit your tastes: Easily swap out ingredients or toppings to make it your own—there’s room for creativity here!

Ingredients & Why They Work

The magic behind the Honey Lime Fish Tacos with Cilantro Slaw Recipe is really in how simple ingredients combine to create big flavor. Fresh cod fillets take center stage, while a medley of spices and a lively slaw round it out beautifully. Here’s why each part matters:

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 fillets: A mild, flaky white fish that cooks quickly and absorbs the spices effortlessly.
Chili powder: Adds just the right warmth and smoky depth without overpowering the fish.
Ground cumin: Its earthy notes enhance the overall flavor profile wonderfully.
Garlic & onion powder: Classic pantry staples that bring subtle savory layers to the fish seasoning.
Smoked paprika: Gives a touch of smokiness that makes the fish extra tasty and vibrant.
Avocado oil: Perfect for high-heat cooking while delivering a neutral flavor that won’t compete.
Green and purple cabbage mix: Provides crisp texture and contrasting colors for a lively slaw experience.
Cilantro: Brings a fresh, bright herbaceous note that really wakes up the slaw.
Fresh lime juice: Adds zesty acidity that balances the sweetness from honey in the slaw dressing.
Honey: Just a hint of sweetness to round out and soften the lime’s tartness beautifully.
Corn tortillas: Traditional and naturally gluten-free, they complement the fish and slaw without stealing the show.
Sliced avocado: Adds creamy richness that pairs perfectly with the tangy slaw and spicy fish.
Creamy drizzling sauce: I often use a lime-infused crema or tomatillo ranch for extra indulgence.

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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

One thing I love about this Honey Lime Fish Tacos with Cilantro Slaw Recipe is how flexible it is. Everyone’s got their own taco style, right? Feel free to tweak it to match your mood or pantry.

Variation: I sometimes swap cod for mahi-mahi or tilapia depending on what’s fresh. Each fish brings a slightly different texture but all are delicious.
Spice level: Add a pinch of cayenne or a dash of hot sauce to the fish seasoning if you like things with more heat.
Slaw substitute: Subbing in Napa cabbage or even jicama can give the slaw a crisp bite if you want to switch things up.
Gluten-free option: Stick to corn tortillas and check your sauce ingredients to keep it naturally gluten-free.

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: Prep and Season the Fish

I like to start by patting the cod fillets dry with a paper towel—this helps the seasoning stick and ensures a nice sear. Then, I mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Rub this spice blend all over the fish so each fillet is evenly coated. Setting it aside while you prep the slaw lets the flavors really meld.

Step 2: Make the Honey Lime Cilantro Slaw

For the slaw, I toss shredded green and purple cabbage with chopped cilantro. Whisk fresh lime juice, honey, salt, and pepper together for a quick dressing that I pour over the slaw right before serving. This keeps the cabbage crisp and fresh but packed with bright flavor.

Step 3: Cook the Fish

Heat avocado oil in a skillet over medium-high heat. Once hot, carefully add the fish fillets. Each side takes about 3-4 minutes, depending on thickness—you’re aiming for opaque, flaky fish with a subtle crust. Overcooking will dry it out, so keep an eye and flip gently.

Step 4: Warm the Tortillas and Assemble

While the fish cooks, warm the tortillas in a dry pan or wrapped in foil in the oven. Layer each taco with a piece of fish, a good scoop of cilantro slaw, sliced avocado, a drizzle of your favorite creamy sauce, and a squeeze of fresh lime. Add hot sauce to taste if you like a little kick.

Top Tip

Through trial and error, I’ve learned a few handy tips that really take this Honey Lime Fish Tacos with Cilantro Slaw Recipe to the next level. These might just save you some headaches in the kitchen, so here goes!

Pat the fish dry: Moisture on the cod means it won’t sear properly, so don’t skip this step if you want that beautiful crust.
Right pan temperature: If the pan isn’t hot enough, the fish steams instead of sears. Wait for the oil to shimmer before adding your fillets.
Slaw dressing timing: Toss the slaw just before serving to maintain crispness and avoid sogginess.
Warm tortillas: Cold tortillas break and don’t fold well—warming keeps them pliable and improves every bite.

How to Serve Honey Lime Fish Tacos with Cilantro Slaw Recipe

honey lime fish tacos - Serving Suggestion

Garnishes

I’m a huge fan of topping these fish tacos with fresh cilantro leaves and sliced avocado because they add lush, creamy textures to contrast the tangy slaw. Don’t forget plenty of lime wedges for that extra zing and your favorite hot sauce to spice things up just how you like.

Side Dishes

I love pairing these tacos with a simple Mexican street corn salad or some black beans on the side—both balance the meal and keep it feeling fresh and satisfying. A light, citrusy rice also makes a fantastic accompaniment.

Creative Ways to Present

For casual dinners, I serve everything buffet-style on the table so everyone can build their own tacos. But for a fun twist, try plating each taco with a small corn tortilla cup filled with extra slaw or guacamole for a colorful and Instagram-worthy spread at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover fish tacos are pretty great the next day, but I do recommend keeping components separate. Store cooked fish in an airtight container in the fridge and slaw dressing on the side to keep the cabbage crunchy. Tortillas can be wrapped tightly and warmed later.

Freezing

While the fish fillets themselves freeze well before cooking, I wouldn’t recommend freezing assembled tacos or the slaw—it just doesn’t hold up texture-wise. Prep your fish in advance and freeze, then make the slaw fresh when you’re ready to eat.

Reheating

Reheat the fish gently in a skillet over medium heat with a splash of water to keep it moist, or use the oven on low heat. Avoid microwaving if possible, as it can dry the fish out. Warm tortillas separately on a dry pan or in the oven.

Frequently Asked Questions:

Can I use other types of fish in this Honey Lime Fish Tacos with Cilantro Slaw Recipe?

Absolutely! While cod is fantastic for its flaky texture and mild flavor, you can also use tilapia, mahi-mahi, or even shrimp for variation. Just adjust cooking times accordingly.

How do I keep the tortillas from breaking when assembling the tacos?

Warming the tortillas before assembling is key—they become more flexible and easier to fold. You can warm them on a dry skillet or wrap them in foil and heat in the oven for a few minutes. Avoid cold tortillas as they tend to crack.

Can I prepare the slaw ahead of time?

Yes, but I recommend mixing the cabbage with the dressing right before serving to keep it crisp. If you make the dressing first, store it separately and toss with the cabbage less than an hour before serving to prevent sogginess.

What can I use if I don’t have avocado oil?

You can use any high-heat neutral oil such as grapeseed, sunflower, or light olive oil. The key is to pick an oil that can handle medium-high heat without smoking or burning to get a lovely sear on the fish.

Final Thoughts

Honestly, this Honey Lime Fish Tacos with Cilantro Slaw Recipe holds a special place in my weeknight repertoire. It’s simple, fresh, and the balance of textures and flavors hits just right every single time. Once you try this, you’ll have a new favorite taco that’s quick to prepare but always impressive to serve. Give it a go—you won’t regret it!