Description
Delicious and fresh Fish Tacos with perfectly cooked cod, topped with a vibrant honey lime cilantro slaw and creamy drizzling sauce. These easy-to-make tacos are packed with flavor and perfect for a light lunch or dinner.
Ingredients
Scale
Fish and Spices
- 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)
Honey Lime Cilantro 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
Toppings and Serving
- Corn tortillas (or flour tortillas, if you prefer)
- Sliced avocado
- Fresh cilantro
- A creamy drizzling sauce
- Lime wedges
- Hot sauce
Instructions
- Prepare the Fish: Pat the cod fillets dry with paper towels. In a small bowl, mix together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Rub the spice mixture evenly over the cod fillets on all sides.
- Cook the Fish: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets. Cook for about 5-7 minutes per side until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
- Make the Slaw: In a large bowl, combine shredded green cabbage or coleslaw mix, shredded purple cabbage, and chopped cilantro. In a small bowl, whisk together fresh lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine.
- Warm the Tortillas: Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable, or wrap in foil and warm in the oven.
- Assemble the Tacos: Place a portion of cooked cod on each warm tortilla. Top with a generous amount of honey lime cilantro slaw, sliced avocado, fresh cilantro, and drizzle with creamy sauce. Serve with lime wedges and hot sauce on the side.
- Serve: Enjoy the fish tacos immediately while the fish is warm and the slaw is fresh and tangy for best flavor.
Notes
- For extra flavor, marinate the fish with the spices and a little lime juice for 15-20 minutes before cooking.
- Use firm white fish like cod, tilapia, or halibut for the best texture in tacos.
- Substitute avocado oil with other high-heat oils such as canola or grapeseed oil if needed.
- You can swap corn tortillas for flour tortillas depending on preference.
- The creamy drizzling sauce can be a simple blend of mayonnaise, sour cream, lime juice, and a dash of hot sauce or chipotle powder.
- Leftover slaw can be stored in the refrigerator for up to 2 days but is best fresh.
Nutrition
- Serving Size: 1 taco (0.25 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
