Description
A vibrant and delicious fish taco recipe featuring a crispy cabbage slaw and zesty lime marinade.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 head green cabbage, thinly shredded
- 1/4 head purple cabbage, thinly shredded
- 1 large carrot, shredded
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey or agave nectar
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- 12 corn or flour tortillas, warmed
Instructions
- Mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a medium bowl.
- Add fish pieces to the bowl, tossing to coat evenly. Squeeze lime juice over the fish and cover, allowing it to marinate in the refrigerator for 15-30 minutes.
- Preheat a large skillet over medium-high heat and add olive oil. Arrange fish in a single layer (cook in batches if necessary) and cook for 2-3 minutes per side, or until the fish flakes easily with a fork. Remove fish from the skillet.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the cooked fish on the baking sheet in a single layer and bake for 10-12 minutes or until done.
- Combine shredded green cabbage, shredded purple cabbage, and shredded carrot in a large bowl. Add chopped cilantro.
- Whisk together mayonnaise, 2 tbsp lime juice, apple cider vinegar, honey (or agave nectar), Dijon mustard, salt, and pepper in a separate small bowl. Pour the dressing over the cabbage mixture and toss well to coat.
- Chill the slaw for at least 15 minutes, or up to an hour.
- Warm the tortillas using one of the following methods: Heat a dry skillet or griddle over medium heat and cook each tortilla for 15-20 seconds per side, or stack tortillas in a damp paper towel and microwave on high for 30-60 seconds, or wrap in aluminum foil and bake at 350°F (175°C) for 10-15 minutes.
- Assemble the tacos by taking a warmed tortilla and placing a few pieces of cooked fish in the center. Top with cabbage slaw and any optional toppings desired.
- Fold the tortilla in half, creating a taco, and enjoy!
Notes
Optional toppings include avocado slices, pico de gallo, sour cream, and hot sauce. Allow slaw to chill for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fish tacos, healthy, summer recipe, Mexican food
