Description
This Fish Tacos with Honey Lime Cilantro Slaw recipe features perfectly seasoned and cooked cod fillets complemented by a fresh and tangy cabbage slaw. Served with creamy sauce, avocado, and lime wedges, these tacos are easy to assemble and deliver a delicious balance of flavors perfect for a light and satisfying meal.
Ingredients
Scale
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)
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, chopped
- 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 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
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 seasoning mixture evenly over the fish fillets.
- Cook the Fish: Heat avocado oil in a skillet over medium-high heat. Add the seasoned cod fillets and cook for about 6-7 minutes on each 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, combine shredded green cabbage, shredded purple cabbage, and chopped cilantro. In a separate small bowl, mix fresh lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.
- Warm the Tortillas: Warm corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable and slightly charred.
- Assemble the Tacos: Place a cooked cod fillet on each warm tortilla. Top with a generous amount of the honey lime cilantro slaw, sliced avocado, fresh cilantro leaves, and drizzle the creamy sauce over the top. Serve with lime wedges and hot sauce on the side.
Notes
- For a spicier kick, add more chili powder or a pinch of cayenne to the fish seasoning.
- If fresh cod is not available, other firm white fish like tilapia or haddock can be used.
- The slaw can be prepared ahead of time and chilled to allow flavors to meld.
- Use corn tortillas for a gluten-free option; flour tortillas are a softer, traditional alternative.
- The creamy drizzling sauce can be substituted with sour cream or Greek yogurt mixed with lime juice and a bit of cumin for added flavor.
Nutrition
- Serving Size: 1 taco (1/4 recipe)
- Calories: 307 kcal
- Sugar: 6.9 g
- Sodium: 678 mg
- Fat: 7.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.2 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 5.3 g
- Protein: 33.2 g
- Cholesterol: 78.2 mg
