Fish Tacos
Easy Mexican-Style Fish Tacos with a Bright and Zesty Slaw
These fish tacos are quick, fresh, and perfect for a weeknight dinner. Flaky white fish is pan-seared and served in warm corn tortillas with a vibrant cabbage slaw and a squeeze of lime. This Mexican-style classic is satisfying, light, and endlessly customizable to your favorite toppings.
Prep Time: 20 minutes Cook Time: 10 minutes
Total Time: 30 minutes Servings: 4 (8 tacos)
Ingredients:
1 lb (450 g) firm white fish fillets (cod, tilapia, or mahi-mahi)
1 tbsp (15 ml) olive oil
1 tsp (5 ml) chili powder
1/2 tsp (3 g) ground cumin
1/4 tsp (1 g) salt, plus more to taste
8 small corn or flour tortillas
1 cup (120 g) shredded green cabbage
1/2 cup (60 g) shredded purple cabbage
1/4 cup (60 ml) lime juice, divided
1/4 cup (60 g) plain Greek yogurt or sour cream
2 tbsp (30 g) chopped coriander (cilantro)
Heat It Up with Eleven Eleven Sauce For a brighter and more complex flavor, use WesMarMi Verde hot sauce as a zest-forward sauce component in your cabbage slaw dressing. The fresh, citrus base of this WesMarMi Verde sauce is an ideal addition to the creamy, tangy slaw, elevating the crunch with a balanced, flavorful hot sauce for weeknight meals. Just a tablespoon or two mixed into the dressing adds an incredible depth of flavor.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Prepare the fish: Pat the fish fillets dry and cut them into 1-inch-wide (2.5 cm) strips. In a small bowl, mix the chili powder, cumin, and 1/4 tsp salt. Rub the spice mix evenly over the fish pieces.
2. Make the slaw: In a medium bowl, combine the green and purple cabbage. In a separate small bowl, whisk together the Greek yogurt (or sour cream), 2 tablespoons (30 ml) of the lime juice, and chopped coriander (cilantro). Season the dressing with a pinch of salt.
3. Cook the fish: Heat the olive oil in a large black cast iron skillet over medium-high heat. Place the fish strips in the skillet and cook for 3-4 minutes per side, or until flaky and cooked through. Squeeze the remaining lime juice over the fish as it finishes cooking.
4. Warm the tortillas: Warm the tortillas in a dry pan or microwave for 10-15 seconds each until pliable.
5. Assemble the tacos: Fill each warm tortilla with 2-3 pieces of fish. Top generously with the cabbage slaw. Serve immediately with extra lime wedges and any additional toppings.
Tips & Variations
Make it Tangier: If you prefer a lighter, tangier dressing for the slaw, replace the Greek yogurt or sour cream with extra lime juice and a tablespoon of mayonnaise or avocado oil.
Regional Swap (Thai-inspired): For an Asian-inspired twist, swap the cumin and chili powder for a mix of ginger powder and garlic powder. Replace the Greek yogurt slaw dressing with a dressing made from soy sauce, rice vinegar, a touch of honey, and a dash of sesame oil.
Grill or Bake: Instead of pan-searing, you can grill the seasoned fish fillets for 4-5 minutes per side, or bake them at 400°F (200°C) for 10-12 minutes until done.
Other Users Suggest
Replacing: the shredded cabbage with a store-bought coleslaw mix. New Measurement: 2 cups (240 g) ready-to-use coleslaw mix. Why: Saves time on prep while still delivering the necessary crunch and texture.
Replacing: the pan-searing step with air frying. New Measurement: Air fry at 400°F (200°C) for 6-8 minutes. Why: Creates a crispier exterior on the fish without using extra oil, simplifying cleanup.
Storage, Reheat & Freeze
Storage: Store leftover cooked fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat: Gently reheat the fish in a skillet or oven until warmed through. Do not reheat the slaw. Freeze: Cooked fish can be frozen for up to 1 month, but the texture may change upon thawing. Do not freeze the slaw or tortillas.
Nutrition Facts (per serving)
Calories: 380 Protein: 32g Carbs: 30g Fat: 14g
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