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A photo of three fish tacos on a white ceramic plate. The tacos have crispy fish fillets topped with fresh cabbage slaw, drizzled with creamy sauce, and garnished with chopped cilantro. The plate is served with lime wedges and a side of tortilla chips. The background is clean and simple.

Fish Tacos with Cabbage Slaw

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These fish tacos with cabbage slaw are light, fresh, and packed with bold flavors. Crispy fish fillets, crunchy slaw, and a creamy, zesty sauce come together in warm corn tortillas for a perfect bite. Quick, easy, and ideal for weeknights or gatherings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound white fish fillets such as cod or mahi-mahi
  • 1 teaspoon cumin for seasoning the fish
  • 1 teaspoon paprika adds smoky flavor
  • 1 tablespoon olive oil for cooking the fish
  • 1 cup shredded cabbage mix of green and purple cabbage
  • 1 tablespoon lime juice for brightening the slaw
  • 4 pieces corn tortillas lightly charred
  • ½ cup sour cream for the creamy sauce
  • 1 tablespoon mayonnaise adds richness to the sauce
  • 1 tablespoon hot sauce for an extra kick

Equipment

  • Non-stick Pan For cooking the fish fillets evenly
  • Mixing Bowls For preparing the slaw and sauce
  • Tongs For flipping and assembling the tacos

Method
 

  1. Prepare the slaw by tossing shredded cabbage with lime juice and a pinch of salt. Set aside.
  2. Season the fish fillets with cumin, paprika, salt, and pepper.
  3. Heat olive oil in a pan over medium heat and cook the fish for 3-4 minutes per side until golden and flaky.
  4. Warm the corn tortillas by lightly charring them in a dry pan or over an open flame.
  5. Assemble the tacos by placing cooked fish into each tortilla, topping with cabbage slaw, and drizzling with the creamy sauce.
  6. Garnish with fresh cilantro and serve with extra lime wedges.

Notes

  • For a healthier option, grill the fish instead of pan-frying.
  • Add extra hot sauce or jalapeños for more spice.
  • Use a fish spatula to prevent the fillets from breaking apart while cooking.

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