Fish Tacos with Cilantro Lime Slaw – A Fresh and Flavorful Meal
Fish Tacos with Cilantro Lime Slaw offer a fresh, vibrant twist on classic tacos. This recipe combines flaky, spiced fish with a crunchy and zesty slaw, all wrapped in warm corn tortillas. The cilantro lime slaw adds a creamy and tangy balance, while slices of creamy avocado provide an extra layer of flavor. A squeeze of lime and a dash of chili powder bring it all together for a satisfying meal that’s perfect for any occasion.
What’s Special About This Recipe
These fish tacos stand out with their perfectly seasoned fish fillets, paired with a refreshing cilantro lime slaw. The mild, flaky fish, typically cod or tilapia, absorbs the bold spices, creating a delicious contrast with the creamy slaw. The tortillas, whether grilled or lightly toasted, provide the perfect base for this flavorful combination. Topped with avocado slices and served with lime wedges, these tacos are both vibrant and delicious.
Why You’ll Love These Fish Tacos
- Grilled fish seasoned with chili powder and cumin for a smoky, flavorful kick.
- A zesty, refreshing cilantro lime slaw that complements the fish perfectly.
- A simple yet satisfying meal that’s quick to prepare.
Serving Suggestions For a complete meal, pair these tacos with a side of homemade guacamole, or perhaps a refreshing Margarita for that ultimate coastal vibe. You can also serve them alongside some spicy roasted sweet potatoes or grilled vegetables to round out the meal.
Perfect for:
- Weeknight dinners
- Family meals
- Outdoor gatherings
- Taco Tuesdays!
Looking for more delicious and healthy recipes? Try the creamy Avocado Tuna Melt or the unique and nutritious Sweet Broccoli Delight to add variety to your meals.
Fish Tacos with Cilantro Lime Slaw
Equipment
- Grill or skillet
- Mixing Bowl
- Spatula
- Knife
- Cutting board
Ingredients
- 2 fillets of white fish (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 small corn tortillas
- 1 cup shredded cabbage
- ½ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Preheat the grill or a skillet over medium heat.
- In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper. Brush this mixture over the fish fillets.
- Grill the fish for about 4-5 minutes on each side, or until cooked through and flaky.
- While the fish is cooking, prepare the cilantro lime slaw by combining shredded cabbage, chopped cilantro, mayonnaise, lime juice, and honey in a bowl. Mix well and set aside.
- Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
- Once the fish is cooked, flake it into bite-sized pieces.
- Assemble the tacos by placing the flaked fish on the tortillas, topping with cilantro lime slaw, and adding avocado slices.
- Serve with lime wedges on the side.
Notes
- Total Calories: 520kcal
- Carbs: 40g
- Proteins: 50g
- Fats: 30g
