Name: Honey Lime Fish Tacos 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 tomatillo ranch or your favorite sauce); Lime wedges; Hot sauce (optional)

There's just something magical about the way sweet honey and zesty lime team up with perfectly cooked fish in this Honey Lime Fish Tacos Recipe. Every bite bursts with fresh flavors and textures that make lunch or dinner feel like a mini 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 Honey Lime Fish Tacos Recipe
Top Tip
How to Serve Honey Lime Fish Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Lime Fish Tacos Recipe

Why You'll Love This Recipe

I’ve made these Honey Lime Fish Tacos more times than I can count, and every time they turn out just right — fresh, juicy fish with a tangy-sweet slaw that keeps things bright and balanced. It’s the sort of meal that feels fancy without the fuss.

Perfect balance: The honey lime slaw delivers that lovely mix of sweet, tart, and savory that awakens your taste buds.
Simple but flavorful: A handful of pantry spices makes the fish pop without overpowering its natural flavor.
Quick and easy: Ready from prep to plate in about 40 minutes, which is perfect for weeknights or a casual weekend meal.
Customizable: You can easily swap fish types, tweak slaw ingredients, or adjust heat levels to suit your tastes.

Ingredients & Why They Work

The ingredients in this Honey Lime Fish Tacos Recipe all play off each other to build bright, fresh layers of flavor. From mild fish that soaks up spices to crunchy cabbage with a punch of cilantro and lime, every bite feels vibrant.

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: Its mild flavor and flaky texture make it perfect for absorbing the honey lime marinade and seasoning.
Chili powder & cumin: These spices add warmth and a subtle earthiness without overwhelming the fish.
Avocado oil: Great for high-heat cooking, it keeps the fish crispy without burning.
Green & purple cabbage: Adds crunch and color to the slaw, plus a satisfying freshness.
Cilantro: Brings that bright, herbal lift that pairs wonderfully with lime.
Honey: Balances the tart lime with gentle sweetness and enhances the overall flavor.
Lime juice: The star player in the slaw, adding zing and tying flavors together.
Corn tortillas: Traditional choice for fish tacos, offering slight sweetness and great texture.
Avocado & creamy sauce: Soft, rich accents that mellow the heat and round out the flavor.

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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

I love switching things up depending on the season or what I have on hand. You’ll find this recipe super flexible, so have fun customizing it to your liking!

Fish swap: I once used mahi-mahi instead of cod — same spices, same method, and it was just as delicious.
Veggie variations: Try adding sliced radishes or jicama into the slaw for extra crunch and a hint of pepperiness.
Heat factor: If you like things spicy, mix a little chipotle powder into the seasoning or drizzle with your favorite hot sauce.
Dairy-free version: Skip the creamy sauce or use a coconut yogurt-based alternative and still get that rich finish.

Step-by-Step: How I Make Honey Lime Fish Tacos 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: Seasoning the Fish Just Right

Start by patting your cod fillets dry to help the seasoning stick. Mix chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl, then rub it all over your fish. I’ve learned that seasoning evenly is key to avoid weirdly spicy bites. Letting the fish sit seasoned for about 10 minutes amps up the flavor before cooking.

Step 2: Whip Up the Honey Lime Cilantro Slaw

While the fish rests, toss your shredded green & purple cabbage with chopped cilantro, fresh lime juice, honey, salt, and pepper. Use tongs or clean hands to mix everything thoroughly so each cabbage shred gets coated. The slaw should taste bright and just a little sweet — that contrast with the spiced fish is what makes these tacos sing.

Step 3: Cook the Fish to Flaky Perfection

Heat avocado oil in a skillet over medium-high heat — you want it hot but not smoking. Carefully lay the fish fillets in and cook about 3-4 minutes per side, depending on thickness. You’ll know it’s done when the flesh flakes apart with a fork but still looks moist. Overcooking is the biggest rookie mistake here, so keep an eye on it!

Step 4: Warm the Tortillas and Assemble

Warm your corn tortillas gently on a dry skillet or wrapped in foil in the oven — you want them soft and pliable, not crispy. Load each tortilla with a few flakes of fish, a generous scoop of slaw, slices of creamy avocado, fresh cilantro leaves, and a drizzle of your favorite creamy sauce. A squeeze of lime and a dash of hot sauce seal the deal.

Top Tip

From my many attempts, I’ve found these pointers make all the difference in nailing this Honey Lime Fish Tacos Recipe every single time. A few simple tricks take it from good to unforgettable.

Dry your fish well: Patting the fish dry gives the spices something to cling to and helps achieve a nice sear without steaming.
Use fresh lime juice: Bottled juice just doesn’t have the same brightness, so fresh is best for the slaw zing.
Don’t skip resting the fish: Letting the fish rest after seasoning helps the flavors soak in and improves texture.
Warm tortillas properly: Soft tortillas prevent cracking and make folding tacos easier!

How to Serve Honey Lime Fish Tacos Recipe

honey lime fish tacos - Serving Suggestion

Garnishes

I love topping my fish tacos with fresh cilantro leaves and thinly sliced avocado because they add freshness and richness. A wedge of lime on the side is essential for that extra citrus boost just before you take a bite. If you like a bit of heat, a drizzle of hot sauce or a sprinkle of sliced jalapeños brings a nice kick without overpowering the flavors.

Side Dishes

For sides, I usually keep it light and fresh with Mexican street corn (elote) or a simple black bean salad. A bowl of cilantro lime rice or some crunchy tortilla chips with salsa and guacamole also pairs beautifully. Trust me, these round out the meal without stealing the spotlight.

Creative Ways to Present

One fun way I serve these is on a long platter lined with cabbage leaves as a natural “plate.” Arrange the fish and toppings separately so guests can build their own tacos—it’s perfect for casual dinners or parties. For something special, I sometimes add pickled red onions and a sprinkle of crumbled queso fresco for an extra pop of flavor and texture.

Make Ahead and Storage

Storing Leftovers

Any leftover fish and slaw store really well in separate airtight containers in the fridge for up to 2 days. I always keep the tortillas separate and fresh, reheating those just before eating. This way, your fish stays flaky and doesn’t get soggy from the slaw.

Freezing

While I haven’t frozen the assembled tacos, I have frozen the cooked fish fillets wrapped tightly in foil and placed in airtight containers. They thaw gently in the fridge overnight and reheat quickly in a hot skillet. The slaw is best fresh, so I don’t recommend freezing it.

Reheating

Reheat leftover fish gently in a skillet over medium-low heat to preserve moisture and avoid drying it out. For tortillas, a quick warm on a dry pan or microwave wrapped in a damp paper towel keeps them soft and pliable.

Frequently Asked Questions:

Can I use other fish besides cod for this Honey Lime Fish Tacos Recipe?

Absolutely! Mild, flaky white fish like mahi-mahi, tilapia, or halibut work wonderfully. Adjust cooking time based on the thickness of the fillets to avoid overcooking.

How do I make the slaw less sweet in the Honey Lime Fish Tacos Recipe?

You can reduce the honey in the slaw dressing or increase the lime juice slightly for a tangier finish. Taste as you go to get the balance just right for your palate.

What’s the best way to keep tortillas warm and soft?

Warming tortillas in a dry skillet over medium heat for about 30 seconds per side works great. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds. Avoid overheating to keep them soft and pliable.

Can I prepare any parts of this Honey Lime Fish Tacos Recipe in advance?

Definitely! You can prepare the slaw up to a day ahead and store it in the fridge. Season the fish and keep it chilled until you’re ready to cook. Just warm tortillas last minute for best texture and taste.

Final Thoughts

This Honey Lime Fish Tacos Recipe is a personal favorite because it hits that perfect trifecta of fresh, simple, and incredibly tasty. It’s a go-to that never fails to impress guests or warm up a weeknight meal. Seriously, once you try it, you’ll probably catch yourself craving it again — and that’s the magic of great cooking made easy.