Description

This Fish Tacos with Honey Lime Cilantro Slaw recipe features perfectly seasoned and cooked cod fillets paired with a fresh, tangy slaw. The combination of chili powder, cumin, and smoked paprika spices the fish beautifully, while the honey lime cilantro slaw adds a sweet and zesty crunch. Served in warm corn tortillas with creamy sauce, sliced avocado, fresh cilantro, lime wedges, and optional hot sauce, these tacos offer a delicious and vibrant meal perfect for any day.

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)

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 tomatillo ranch or your favorite sauce)
Lime wedges
Hot sauce (optional)

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Instructions

Prepare the Fish Seasoning: In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Mix well to create the seasoning blend.
Season the Cod Fillets: Pat the cod fillets dry with paper towels. Sprinkle both sides evenly with the seasoning blend, pressing gently to adhere.
Cook the Fish: Heat avocado oil in a large skillet over medium-high heat. Once hot, add the cod fillets and cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
Make the Honey Lime Cilantro Slaw: In a large bowl, combine shredded green cabbage, shredded purple cabbage, and chopped cilantro. In a small bowl, whisk together fresh lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to coat evenly.
Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or wrap in foil and warm in the oven.
Assemble the Tacos: Place a piece of cooked cod on each warm tortilla. Top with a generous amount of honey lime cilantro slaw, sliced avocado, fresh cilantro leaves, and a drizzle of creamy sauce. Serve immediately with lime wedges and hot sauce on the side.

Notes

Use firm white fish like cod for best results; tilapia or haddock can be substituted.
For a spicier slaw, add a pinch of cayenne pepper or chopped jalapeño.
If fresh lime juice is unavailable, bottled lime juice can be used but may alter flavor slightly.
To keep tortillas warm longer, wrap them in a clean kitchen towel after warming.
A creamy sauce like tomatillo ranch complements the flavors well, but sour cream or a chipotle mayo also work.
Leftover slaw can be stored in the fridge for up to 2 days but is best fresh.

Nutrition

Serving Size: 1 taco (0.25 recipe)
Calories: 307 kcal
Sugar: 6.9 g
Sodium: 678 mg
Fat: 7.4 g
Saturated Fat: 0.7 g
Unsaturated Fat: 6.7 g
Trans Fat: 0 g
Carbohydrates: 28.1 g
Fiber: 5.3 g
Protein: 33.2 g
Cholesterol: 78.2 mg