Fish Tacos with Lime Cabbage Slaw

Chili-and-cumin seasoned cod seared in a hot skillet, flaked into warm corn tortillas and topped with a crunchy lime cabbage slaw and creamy chipotle sauce. Serves 4.

Shrimp in a cast-iron skillet with lemon
  • Prep 20 min
  • Cook 10 min
  • Total 30 min
  • Yield 8 tacos, 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

These fish tacos skip the deep fryer. Thick white fish fillets get a quick rub of chili powder, cumin, smoked paprika and garlic and are seared in a hot skillet until browned outside and just flaky inside.

A bright slaw of cabbage, cilantro and lime adds crunch, and a smoky chipotle sour cream sauce ties it all together. Everything can be ready in about half an hour, which makes it a good weeknight dinner.

Ingredients

Lime cabbage slaw

  • 3 cups finely shredded green or red cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Chipotle sauce

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon of the sauce
  • Pinch of salt

Fish

  • 1 1/2 pounds cod or haddock fillets, about 1 inch thick
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 2 tablespoons vegetable oil

To serve

  • 8 small corn tortillas
  • 1 avocado, sliced
  • Lime wedges

Instructions

  1. Make the slaw. In a bowl, toss the cabbage, cilantro, green onions, lime juice, olive oil and salt. Let it stand for at least 10 minutes while you cook.
  2. Make the sauce. Stir together the sour cream, mayonnaise, lime juice, chipotle, adobo sauce and salt.
  3. Season the fish. Mix the chili powder, cumin, smoked paprika, garlic powder and salt. Pat the fish dry and sprinkle the spice mix over both sides.
  4. Cook the fish. Heat the oil in a large skillet over medium-high heat until it shimmers. Cook the fish for 4 to 5 minutes per side for 1-inch fillets, until browned and the flesh flakes easily, 145°F inside. Break it into large flakes.
  5. Warm the tortillas. Heat the tortillas in a dry skillet for about 30 seconds per side, or wrap them in foil and warm in a 350°F oven for 10 minutes.
  6. Assemble. Fill each tortilla with fish, slaw, avocado and a drizzle of chipotle sauce. Serve with lime wedges.

Tips

  • Any firm, mild white fish works: cod, haddock, pollock, mahi-mahi or tilapia.
  • Corn tortillas tear less if you use two per taco.
  • For a milder sauce, use half a chipotle pepper or leave it out and add a pinch of smoked paprika.

Questions about this recipe

What is the best fish for fish tacos?
A firm, mild white fish such as cod, haddock or mahi-mahi holds together when cooked and takes the seasoning well.
Can I grill the fish?
Yes. Oil the grill grate well and grill the fillets over medium-high heat for about 4 minutes per side. A grill basket or a sheet of oiled foil keeps delicate fish from sticking.
Can I make the slaw ahead?
Up to 2 hours ahead. After that the cabbage starts to soften. The sauce keeps for 3 days in the refrigerator.

More seafood recipes

Cooking a different size or thickness? See fish cooking times by thickness. Not sure which fish to buy? The fish chart shows which fish you can swap.

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