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Fish Tacos with Cabbage Slaw

Fish Tacos with Cabbage Slaw Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb firm white fish fillets (cod, tilapia, or mahi mahi)
  • 2 tbsp vegetable oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 tsp cornstarch
  • 1 tsp kosher salt
  • 4 cups shredded green cabbage
  • 2 tbsp mayonnaise
  • 2 tbsp fresh lime juice
  • ¼ cup chopped cilantro
  • 8 small flour or corn tortillas
  • Optional toppings: sliced jalapeño, queso fresco, hot sauce

Method
 

  1. Whisk mayonnaise, lime juice, and a pinch of salt, then toss with cabbage and cilantro. Set aside.
  2. Pat fish dry and coat all over with a mix of chili powder, cumin, garlic powder, cornstarch, and salt.
  3. Heat oil in a large skillet over medium-high heat. Sear fish for 3 to 4 minutes per side until golden and cooked through (145°F).
  4. Warm tortillas, fill with broken chunks of fish and a scoop of slaw, and serve immediately.

Notes

Let the slaw rest for 10 minutes so the cabbage softens slightly. Warm the tortillas just before serving so they stay pliable. The fish should reach an internal temperature of 145°F; a fork should twist easily when it’s done.