Name: Fish Tacos with Honey Lime 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 (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); 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 preferred); Sliced avocado; Fresh cilantro; A creamy drizzling sauce (e.g., tomatillo ranch or preferred sauce); Lime wedges; Hot sauce

There’s something incredibly satisfying about a well-balanced taco, and this Fish Tacos with Honey Lime Cilantro Slaw Recipe hits all the right notes—crispy, tangy, sweet, and fresh all in one bite. It’s a go-to in my kitchen for easy weeknight dinners or when I want to impress friends with minimal fuss.

Two soft tortillas filled with grilled white fish pieces that are lightly charred, layered on top of shredded purple cabbage and thin orange carrot strips, with fresh green cilantro leaves mixed throughout. Each taco also has bright green slices of avocado and is drizzled with a light green creamy sauce. The tacos are served on a white plate with a black rim, next to a small white bowl filled with sliced green jalapeno peppers and two lime wedges. The white marbled surface beneath completes the fresh and colorful look of the dish. 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 Fish Tacos with Honey Lime Cilantro Slaw Recipe
Top Tip
How to Serve Fish Tacos with Honey Lime Cilantro Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fish Tacos with Honey Lime Cilantro Slaw Recipe

Why You'll Love This Recipe

I’m genuinely excited about sharing this fish tacos recipe because it brings fresh flavors together with easy prep and a beautiful balance of textures. From the juicy, spiced cod to the crisp, honey-lime slaw, every bite feels vibrant and light.

Perfectly Spiced Fish: The chili, cumin, and smoked paprika mix creates a flavor-packed fish that’s tender and flaky every time.
Bright and Refreshing Slaw: The honey lime cilantro slaw adds just the right hint of sweetness and zing without overpowering the fish.
Super Quick to Make: From start to finish, it takes under 40 minutes, which is great when you want something delicious but don’t want to spend ages in the kitchen.
Customizable and Fun: Add your favorite garnishes or swap in your preferred tortillas — these tacos are all about making it your own.

Ingredients & Why They Work

Each ingredient here plays a special role—the spices bring warmth to the fish, while the slaw keeps things fresh and slightly sweet. When you buy your fish, look for firm fillets that will hold together nicely on the griddle. A good sharp lime and fresh cilantro will elevate the flavors in the slaw.

Flat lay of four fresh raw cod fillets with pale pinkish-white flesh, a small pile of chili powder, ground cumin, garlic powder, onion powder, and smoked paprika arranged as neat small mounds of reddish and beige spices, a small white bowl of golden avocado oil, a heap of shredded green cabbage mixed with vibrant purple cabbage shreds and orange carrot strips, a separate small heap of shredded purple cabbage, a small bunch of fresh bright green cilantro sprigs, a small white bowl with clear fresh lime juice, a small white bowl with amber honey, a few whole uncracked brown eggs, a stack of soft corn tortillas in a simple white ceramic plate, sliced ripe avocado with light green flesh and darker green skin fanned neatly on a white plate, lime wedges with juicy, bright green interiors, a small white bowl with creamy sauce, a small white bowl with reddish hot sauce, all ingredients naturally fresh and arranged symmetrically 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: This white fish is mild-flavored, flaky, and perfect for tacos because it cooks quickly without falling apart.
Chili powder: Adds a gentle heat and depth without overwhelming the delicate fish.
Ground cumin: A warm, earthy undertone that complements the chili powder beautifully.
Garlic powder: Provides subtle savory notes that enhance the overall spice blend.
Onion powder: Adds mild sweetness and complexity to the seasoning.
Smoked paprika: Gives a lovely smoky flavor that makes the fish feel extra special.
Salt: Essential for seasoning and bringing out natural flavors.
Avocado oil: Great for high-heat cooking with a neutral flavor that won’t compete with your fish.
Green cabbage and purple cabbage: A crunchy base for the slaw with vibrant color contrast.
Cilantro: Fresh and herbaceous, it brightens the slaw with its citrusy notes.
Fresh lime juice: Adds tang and lightness to balance the honey’s sweetness.
Honey: Just a touch for a natural, mellow sweetness in the slaw.
Black pepper: Provides a rounded, gentle heat in the slaw.
Corn tortillas: Traditional base that adds subtle sweetness and holds the filling well.
Sliced avocado: Creamy texture that pairs perfectly with the tangy slaw and spicy fish.
Creamy drizzling sauce: Think tomatillo ranch or a chipotle mayo to add richness and moisture.
Lime wedges: For that extra fresh squeeze before eating.
Hot sauce: Optional, but highly recommended if you love a spicy kick.

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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

I love mixing things up depending on my mood or what’s in my fridge. This recipe is flexible, so you can tweak the slaw or swap out fish varieties. It’s all about finding your favorite balance—and having fun with the kitchen play.

Variation: I’ve tried this with mahi-mahi and even shrimp, and it still works beautifully—just adjust cooking times accordingly.
Dietary tweaks: Going gluten-free? Corn tortillas are a natural fit, or use lettuce wraps for a low-carb twist.
Extra heat: Adding finely chopped jalapeños into the slaw always gives a nice kick while keeping it fresh.
Seasonal swap: In cooler months, I swap cabbage for kale or add shredded carrots for extra crunch.

Step-by-Step: How I Make Fish Tacos with Honey Lime Cilantro Slaw Recipe

A clear glass bowl sits on a white marbled surface with a white cloth nearby. Inside the bowl, there are three main layers: shredded purple cabbage on the left, chopped green herbs on the top right, and shredded pale green cabbage on the bottom right. The textures are fresh and crisp, with the purple cabbage showing detailed veins and the green herbs finely chopped. The colors contrast well, with deep purple, bright green, and light green layers positioned side by side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Fish and Spice It Up

Start by patting your cod fillets dry to ensure they crisp up nicely. Mix your chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl, then sprinkle it evenly over the fish. This spice blend is what makes each bite flavorful, so be generous but don’t overpower.

Step 2: Make the Honey Lime Cilantro Slaw

While the fish marinates, toss together the shredded green and purple cabbage with chopped cilantro. In a separate small bowl, whisk fresh lime juice, honey, salt, and pepper to create a bright dressing. Pour over the cabbage and toss well. This slaw is the star sidekick—sweet, tangy, and crunchy.

Step 3: Cook the Fish to Perfection

Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, place the fish in the pan and cook for about 4 minutes per side, depending on thickness—just until it flakes easily with a fork. Don’t overcrowd the pan; cook in batches if needed. Overcooked fish gets dry, and no one wants that!

Step 4: Warm Your Tortillas and Assemble

Warm your corn tortillas in a dry skillet or directly over a low flame if you’re comfortable doing that—it brings out a smoky aroma I love. Then, layer the cooked fish, a generous scoop of honey lime cilantro slaw, slices of creamy avocado, and a drizzle of your favorite creamy sauce. Don’t forget a squeeze of lime and a dash of hot sauce if you like it spicy.

Top Tip

After cooking fish tacos a bunch of times, I’ve learned a few things to make them consistently amazing. These tips have saved me from overcooked fish, soggy slaw, and flavor flatlines—hope they help you out too!

Dry Your Fish Thoroughly: Before seasoning, make sure the cod is patted completely dry with paper towels to get a nice crust when cooking.
Don’t Skip the Resting Time: After cooking, let the fish rest a minute before breaking it up into the tortillas so it stays juicy.
Make the Slaw Ahead: The slaw tastes even better when made about 20 minutes ahead to let the flavors meld—but don’t overdress or it gets soggy.
Warm Tortillas Just Before Serving: I like to keep them wrapped in a clean kitchen towel to stay warm and pliable without drying out.

How to Serve Fish Tacos with Honey Lime Cilantro Slaw Recipe

Garnishes

For garnishes, I keep it simple but fresh—extra cilantro sprigs, thinly sliced radishes for crunch, and lime wedges are my go-tos. Sometimes I add a few slices of jalapeño for extra heat or crumbled queso fresco if I want a creamy, salty contrast.

Side Dishes

I often serve these tacos with a light Mexican street corn salad (esquites), black beans, or a refreshing cucumber and tomato salad. Something fresh and easy works best to complement the bold flavors in the tacos.

Creative Ways to Present

When I want to fancy it up for guests, I lay the tacos out on a wooden board with lots of colorful toppings in little bowls, so everyone can build their own. It turns dinner into a fun, interactive experience. You can even add little flags or fun markers for different heat levels.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover fish and slaw separate in airtight containers in the fridge. The slaw holds up well for about 2 days, and the fish is best eaten within a day to keep that tender texture. Warm the fish gently to avoid drying it out.

Freezing

Freezing cooked fish tacos isn’t my favorite because the slaw loses its crunch and the texture changes. But you can freeze uncooked seasoned fish fillets and then cook fresh when ready. Just thaw slowly in the fridge the day before.

Reheating

Gently reheat fish in a non-stick skillet over low heat with a splash of oil or in the oven wrapped in foil to keep it moist. I avoid the microwave as it tends to toughen the fish. Rewarm tortillas separately over a pan or flame.

Frequently Asked Questions:

Can I use other types of fish for this recipe?

Absolutely! Firm, flaky white fish like mahi-mahi, tilapia, or halibut work well. Just adjust cook times as needed. Avoid oily fish, as they can overpower the delicate flavors.

How long does the honey lime cilantro slaw last?

It’s best fresh but can be stored in the fridge for up to 2 days. The cabbage will soften slightly over time but should still retain a good crunch if not overdressed.

What’s the best way to warm tortillas for tacos?

I love warming tortillas on a dry skillet over medium heat for 20-30 seconds per side until soft but pliable. Alternatively, wrapping them in a damp towel and microwaving for 30 seconds works too. Avoid overheating to prevent dryness.

Can I make the fish tacos ahead of time?

You can prep the slaw in advance, and season the fish ahead of cooking. However, I recommend cooking the fish and assembling the tacos right before serving to keep everything fresh and avoid soggy textures.

Final Thoughts

I genuinely feel like this Fish Tacos with Honey Lime Cilantro Slaw Recipe is one you’ll come back to again and again. It’s simple enough to whip up after a busy day, but impressive enough to serve for a casual dinner party. I hope it becomes one of your kitchen staples, bringing a little sunshine and zest with every bite. Go ahead, give it a try—you’ll thank yourself!