Print

Fish Tacos with Chili Lime Slaw

Print Recipe

These vibrant fish tacos feature perfectly seasoned white fish and a crunchy chili lime slaw.

The combination delivers the perfect balance of flavors – tangy, spicy, and fresh.

Quick enough for weeknights but special enough for entertaining.

Ingredients

Scale
  • 1 pound white fish fillets (cod, tilapia, or mahi-mahi)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons olive oil
  • 8 small corn tortillas
  • 1 cup red cabbage, thinly sliced
  • 1 cup green cabbage, thinly sliced
  • 1/2 cup carrots, julienned
  • 1 jalapeño, minced (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 lime, juiced and zested
  • 1 teaspoon honey or agave
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, diced mango, crumbled cotija cheese, lime wedges

Instructions

  1. Combine 1 teaspoon chili powder, cumin, garlic powder, salt, and pepper in a small bowl to create the fish seasoning.
  2. Pat fish fillets dry with paper towels and coat evenly with the seasoning mixture.
  3. In a large bowl, combine both cabbages, carrots, jalapeño, and cilantro for the slaw.
  4. Whisk together mayonnaise, Greek yogurt, lime juice, lime zest, honey, 1/2 teaspoon chili powder, and a pinch of salt for the slaw dressing.
  5. Pour dressing over the cabbage mixture and toss until well coated. Refrigerate while cooking the fish.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Cook fish for 3-4 minutes per side until opaque and flaking easily with a fork.
  8. Transfer fish to a cutting board and break into bite-sized pieces using two forks.
  9. Warm corn tortillas in a dry skillet for about 30 seconds per side until soft and pliable.
  10. Assemble tacos by placing fish pieces on each tortilla and topping with generous amounts of chili lime slaw.
  11. Add optional toppings as desired and serve immediately with lime wedges on the side.

Notes

For less spicy tacos, remove all jalapeño seeds and membranes or substitute with bell pepper.

Double-layer your corn tortillas for authentic street taco style and to prevent tearing.

The slaw can be made up to 2 hours ahead for best flavor and texture.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: fish tacos chili lime slaw, fish tacos, chili lime slaw, seafood tacos, lime slaw

Find it online: https://www.joyliciousrecipes.com/fish-tacos-chili-lime-slaw-easy-zesty/