Name: Fish Tacos with Honey Lime 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, chopped; 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 you prefer); Sliced avocado; Fresh cilantro leaves; A creamy drizzling sauce (such as a tomatillo ranch or sour cream-based sauce); Lime wedges; Hot sauce

There’s something truly comforting about a fresh, flavorful taco that hits all the right notes. In this Fish Tacos with Honey Lime Slaw Recipe, you get the perfect balance of tender, seasoned fish paired with a crisp, tangy slaw that’s a little sweet and a little zesty. It’s one of those meals that instantly brightens up your dinner table and makes every bite feel like a celebration.

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 Slaw Recipe
Top Tip
How to Serve Fish Tacos with Honey Lime Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fish Tacos with Honey Lime Slaw Recipe

Why You'll Love This Recipe

I remember the first time I made these fish tacos— the flavors just sang together. The honey lime slaw elevates the whole experience, making it fresh without overpowering the delicately spiced fish. These tacos have become my go-to when I want something quick, satisfying, and a little different from the usual.

Perfect Flavor Harmony: The smoky spices on the fish combined with the sweet-tart honey lime slaw create an addictive taste combo.
Easy & Fast Prep: This recipe comes together in under 40 minutes, so you can enjoy a homemade meal even on busy weeknights.
Fresh & Light but Filling: The slaw adds crunch and brightness, while the fish provides satisfying protein without feeling heavy.
Flexible and Fun: You can swap tortillas, adjust spice levels, or add your favorite toppings for a personal touch.

Ingredients & Why They Work

This recipe leans on simple, fresh ingredients that marry beautifully together — the earthiness of the spices on the cod pairs perfectly with the lively honey lime slaw, and the corn tortillas keep everything light and handheld. Here’s a breakdown of what makes each ingredient shine.

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: A mild, flaky fish that cooks quickly and absorbs spices wonderfully without getting mushy.
Chili powder: Adds a smoky warmth that’s essential for that classic fish taco flavor.
Ground cumin: Brings an earthy, slightly nutty depth to the seasoning mix.
Garlic powder & Onion powder: These boost savory notes without overpowering the delicate fish.
Smoked paprika: Imparts a subtle smokiness that pairs beautifully with chili powder.
Salt: Essential for bringing out all the flavors in the spices and the fish.
Avocado oil: Perfect for searing thanks to its high smoke point plus it adds a mild buttery flavor.
Green & purple cabbage and shredded carrots: The base of the slaw gives a satisfying crunch and vibrant color.
Cilantro: Adds fresh, herbal brightness, both in the slaw and as a garnish.
Fresh lime juice: Gives the slaw a zesty kick and balances the sweetness.
Honey: A touch of sweetness that rounds out the tart lime juice in the slaw.
Corn tortillas: Soft yet sturdy, these are the perfect vessel for holding all the delicious fillings.
Sliced avocado: Creamy texture that contrasts beautifully with the crisp slaw and tender fish.
Creamy drizzling sauce: A little extra indulgence—often a tangy tomatillo ranch or mayo-based sauce works well.
Lime wedges & hot sauce: For finishing touches and added zing or spice according to your mood.

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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

One of the best things about this Fish Tacos with Honey Lime Slaw Recipe is how easy it is to make it your own. I’ve played around with spice levels and even swapped fish types depending on what’s fresh, and have always come away loving the results.

Variation: I sometimes use mahi-mahi or halibut when cod isn’t available—both give a slightly different texture but still so delicious.
Dietary tweak: To keep things lighter, I skip the creamy drizzle and stick with just the slaw and avocado; for a dairy-free option, try a vegan mayo-based sauce.
Heat level: Feel free to add more chili powder or fresh jalapeño to the fish seasoning if you want a kick.
Seasonal touch: Swap purple cabbage for finely chopped kale or add sliced radishes to the slaw for extra crunch in the colder months.

Step-by-Step: How I Make Fish Tacos with Honey Lime 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: Season and Sear the Cod

After patting your cod fillets dry, mix together the chili powder, cumin, garlic and onion powders, smoked paprika, and salt. Rub this spice mix evenly over the fish. Heat avocado oil in a skillet over medium-high heat until shimmering, then gently add the fish. Cook for about 3-4 minutes per side, just until the fish is opaque and flakes easily—be careful not to overcook! I find flipping once keeps the fish intact and prevents dryness.

Step 2: Whip Up the Honey Lime Slaw

While the fish is cooking, toss together the green cabbage, purple cabbage, shredded carrots, and cilantro in a large bowl. In a small jar or bowl, whisk the fresh lime juice, honey, salt, and pepper until combined. Pour this dressing over the slaw and toss to coat everything evenly. The longer the slaw sits, the more the flavors meld, so if you can, prep it a bit ahead of time.

Step 3: Warm the Tortillas and Assemble

Warm your corn tortillas on a dry skillet or directly over a gas flame for just a few seconds on each side until pliable and slightly charred—that smoky note adds depth! Layer each tortilla with a portion of the cooked fish, a generous scoop of the honey lime slaw, slices of creamy avocado, and a drizzle of your favorite creamy sauce. Finish with fresh cilantro leaves and a squeeze of lime.

Top Tip

I’ve learned a few things making this Fish Tacos with Honey Lime Slaw Recipe over time that make all the difference between good and unforgettable. Here are some of my favorites to help you get the best results.

Pat the Fish Dry: Before seasoning, drying your fillets helps the spice rub stick better and prevents steaming, so you get a nice sear and texture.
Don’t Overcrowd the Pan: Searing fish in batches keeps the pan hot so the fish caramelizes beautifully instead of steaming.
Make the Slaw Ahead: Letting the slaw marinate in the honey lime dressing for at least 15 minutes really helps the flavors meld and softens the cabbage just right.
Warm Tortillas Last: Heat them right before serving and keep them wrapped in a clean towel to stay soft and flexible.

How to Serve Fish Tacos with Honey Lime Slaw Recipe

Garnishes

I always top my tacos with extra cilantro leaves and a wedge of lime to brighten each bite. A few slices of creamy avocado add lusciousness, and a drizzle of a creamy tomatillo ranch or chipotle mayo brings just the right cooling contrast. For those who like a kick, a dash of hot sauce is an easy crowd-pleaser.

Side Dishes

This recipe goes beautifully with simple sides like Mexican street corn, black beans, or a fresh mango salsa for a tropical twist. I love pairing it with a light cucumber salad to keep things fresh and balanced.

Creative Ways to Present

For fun gatherings, I sometimes set up a build-your-own fish taco bar with all the toppings laid out in bowls. It’s a great way to get everyone involved in customizing their meal—and it looks impressive on the table!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the cooked fish and slaw stored separately in airtight containers in the fridge. The fish stays good for about 2 days, while the slaw can last a bit longer. Keeping them apart prevents sogginess and keeps the textures fresh.

Freezing

Since the fish is best fresh, I don’t usually freeze the assembled tacos. However, the seasoned cod fillets freeze well raw—just thaw overnight in the fridge and cook as usual. The slaw doesn’t freeze well because the cabbage gets watery.

Reheating

To reheat leftover fish, I gently warm it in a skillet over medium heat to avoid drying it out. Avoid microwaving if you can; it tends to make the fish rubbery. Warm tortillas separately, and add fresh slaw and avocado when serving for that just-made feel.

Frequently Asked Questions:

Can I use other types of fish for this recipe?

Absolutely! While cod is mild and flaky, you can substitute with mahi-mahi, halibut, or even tilapia depending on your preference and availability. Just adjust cooking times based on thickness to avoid overcooking.

How do I make the slaw ahead of time without it getting soggy?

Make the slaw and dressing separately and toss them together just before serving for maximum crunch. If making completely in advance, keep everything refrigerated and drain any excess liquid before assembling.

What’s the best way to reheat the fish for leftovers?

Reheat gently in a skillet over medium heat to keep the fish moist and flaky. Avoid microwaving as it can make the fish tough. Warm the tortillas separately and add fresh toppings when serving.

Can I make this recipe gluten-free?

Yes! Use corn tortillas instead of flour to keep it gluten-free. Just double-check any sauces or seasonings to ensure they don’t contain gluten. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Fish Tacos with Honey Lime Slaw Recipe feels like a little escape to sunny beach vibes right in your own kitchen. I keep coming back to it because it’s fresh, flavorful, and downright fun to make and eat. I’m confident you’ll enjoy crafting these as much as savoring the delicious results—so grab some fresh cod, toss that vibrant slaw, and get ready for a new favorite taco night.