Description
Delicious and fresh Fish Tacos with perfectly seasoned cod, topped with a vibrant honey lime cilantro slaw. These easy-to-make tacos combine tender fish with a crunchy, tangy slaw and creamy sauce, ideal for a quick and healthy meal.
Ingredients
Scale
For the Fish
- 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)
For the 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
To Serve
- 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
Instructions
- Prepare the Fish: Pat the cod fillets dry with paper towels. In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Rub the spice mixture evenly over the fish fillets.
- Cook the Fish: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the cod fillets and cook for about 3-4 minutes per side or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
- Make the Slaw: In a large bowl, toss together shredded green cabbage, shredded purple cabbage, and chopped cilantro. In a small bowl, whisk lime juice, honey, salt, and pepper until combined, then pour over the cabbage mixture. Toss well to coat evenly.
- Warm the Tortillas: Heat corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable. Alternatively, wrap in foil and warm in a low oven.
- Assemble the Tacos: Place cooked cod fillets in each tortilla. Top with a generous amount of honey lime cilantro slaw, sliced avocado, fresh cilantro leaves, and drizzle with the creamy sauce. Add a squeeze of lime and hot sauce to taste.
- Serve: Serve immediately with lime wedges on the side for extra brightness.
Notes
- For a dairy-free option, use a vegan creamy sauce or salsa instead of tomatillo ranch.
- If fresh cod is unavailable, substitute with other white fish such as tilapia or mahi-mahi.
- Use extra cabbage or coleslaw mix to increase the crunch and volume of slaw if desired.
- Adjust the heat by adding cayenne pepper to the spice mix or more hot sauce when serving.
- If you prefer, bake the fish in a 400°F oven for 10-12 minutes instead of pan-frying.
- Leftover slaw can be stored in the refrigerator for up to 2 days and used as a topping for salads or sandwiches.
Nutrition
- Serving Size: 1 taco
- Calories: 307 kcal
- Sugar: 6.9 g
- Sodium: 678 mg
- Fat: 7.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.0 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 5.3 g
- Protein: 33.2 g
- Cholesterol: 78.2 mg
