Fish Tacos with Creamy Slaw

Ingredients

• 680 g (1 1/2 lb)white fish fillets, such as cod, tilapia or mahi-mahi
• 30 ml (2 tbsp)olive oil
• 5 ml (1 tsp)cumin
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)black pepper
• Juice of 1lime
• 150 g (2 cups)green cabbage, thinly shredded
• 35 g (1/2 cup)purple cabbage, shredded
• 60 ml (1/4 cup)sour cream
• 45 ml (3 tbsp)mayonnaise
• 15 ml (1 tbsp)apple cider vinegar
• 5 ml (1 tsp)honey
• To tastesalt and pepper
• 8 g (2 tbsp)fresh coriander, chopped
• 8small flour or corn tortillas
• 1avocado, sliced
• 1, optionaljalapeño, thinly sliced
• To servelime wedges
• Optionalhot sauce

Instructions

1. 1

   Mix the slaw

   Put both cabbages in a medium bowl. In a small bowl, whisk the sour cream, mayonnaise, vinegar, honey, salt and pepper. Pour the dressing over the cabbage and toss well, then fold in the coriander. Refrigerate while you prepare the fish.

2. 2

   Season the fish

   Pat the fish fillets completely dry with paper towels. Mix the cumin, smoked paprika, garlic powder, salt and pepper, then rub the mixture evenly over both sides of the fillets.

3. 3

   Cook the fish

   Heat a skillet over medium-high heat and add the olive oil. Once it shimmers, carefully add the fillets without crowding the pan. Cook for 3 to 4 minutes per side, until golden and releasing easily from the pan.

4. 4

   Add lime juice

   Squeeze the lime juice over the fish in the pan and let it sizzle briefly. Transfer the fish to a plate and break it into rough chunks with a fork.

5. 5

   Warm the tortillas

   Warm the tortillas over a gas flame or in a dry skillet for about 20 seconds per side, until soft and pliable.

6. 6

   Assemble the tacos

   Fill the tortillas with creamy slaw, chunks of fish, avocado and jalapeño, if using. Finish with a squeeze of fresh lime and serve immediately.

What are fish tacos with creamy slaw?

Fish tacos are a popular Mexican-inspired dish in the United States, often built with seasoned fish, warm tortillas and fresh toppings. This version uses mild white fish and a creamy, tangy cabbage slaw for contrast.

The mix of green and purple cabbage gives the filling crunch, while lime and coriander brighten the rich dressing. Keeping the slaw chilled as the fish cooks also makes the final assembly quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 35g protein, 43g carbs, 21g fat.

The tortillas and cabbage provide most of the carbohydrates, while the fish is the main source of protein. Olive oil, mayonnaise, sour cream and avocado contribute most of the fat. For a balanced plate, serve two tacos with extra cabbage or another vegetable alongside.

Choosing the fish

White fish: Cod, tilapia and mahi-mahi are all mild options that suit the cumin and smoked paprika. Choose fillets of similar thickness so they cook at roughly the same rate.

Dry surface: Patting the fillets dry helps them brown in the hot pan rather than steam. Apply the seasoning evenly on both sides for flavour throughout.

Getting the slaw right

Thin cabbage: Slice the cabbage finely so it softens slightly in the dressing but still has a crisp bite. A sharp knife or mandoline can make the strands more even.

Chilled dressing: Toss the cabbage with the dressing before cooking the fish, then refrigerate it. This gives the flavours a little time to come together without making the cooking sequence longer.

Pan-frying the fish

Hot oil: Wait for the oil to shimmer before adding the fish. If the pan is not hot enough, the fillets are more likely to stick instead of forming a golden surface.

Room to cook: Leave space between fillets and cook in batches if needed. Turn them once they release easily; forcing them loose can break the pieces before serving.

Checking doneness and texture

Doneness: The fish should be golden outside and opaque through the centre, and should separate into flakes with gentle pressure from a fork. The stated 3 to 4 minutes per side is a guide; thicker fillets may need longer.

Texture contrast: Keep the slaw crisp and the fish in generous chunks rather than mashing it. Add the lime juice in the pan at the end for a brief sizzle, not a long simmer.

Warming and serving

Soft tortillas: Heat each tortilla for about 20 seconds per side, just until pliable. Keep warmed ones covered with a clean tea towel while you finish the rest.

Build to order: Add the slaw and fish shortly before eating so the tortillas do not become soggy. Serve with avocado, lime wedges and hot sauce for people to add as they like.

Recipe notes & tips

• Shred the cabbage finely for a slaw that fits neatly inside the tortillas.
• Use a wide skillet or cook the fish in batches to avoid crowding.
• Let the fish release from the pan before turning it.
• Warm the tortillas shortly before serving so they stay flexible.
• Put lime wedges and hot sauce on the table for individual finishing.

Variations

• Use corn tortillas: Choose them instead of flour tortillas for a different flavour and texture.
• Adjust the heat: Add more jalapeño or hot sauce if you like a spicier taco.
• Change the fish: Use another mild white fish fillet in place of cod, tilapia or mahi-mahi.
• Make it tangier: Add a little extra lime juice to the slaw dressing.
• Add crunch: Top the assembled tacos with extra shredded cabbage.

Common mistakes to avoid

• Wet fish: Pat the fillets thoroughly dry so they brown rather than steam.
• Crowded pan: Cook in batches if the fillets would touch, leaving room for them to brown.
• Turning too soon: Wait until the fish releases easily before flipping to help keep it intact.
• Overcooked fish: Check for opacity and easy flaking, and avoid leaving it in the hot pan after cooking.
• Soggy tortillas: Assemble just before serving rather than leaving the filled tacos to stand.

How to store

Store leftover fish and slaw separately in covered containers in the fridge and use within 2 days. Reheat the fish gently in a skillet until hot, and warm fresh tortillas before assembling; the slaw is best served cold.

Frequently asked questions