Easy Fish Tacos with Honey-Lime Cabbage Slaw are simple to make at home and so flavorful. The warm slaw makes a great topping for the tacos and serves double duty as a veggie side as well.
I’ll admit that I’m not a huge fan of fish. I know I should eat more of it, but I just can’t get that into it. But fish tacos? Now that’s a different story.
For some reason wrapping spiced, pan sautéed fish in warm tortillas and then piling them high with toppings makes fish a whole lot more palatable. I can eat them once a week, and luckily so can Andrew and Elle, and often we do.
Since fish tacos make their way onto our menu on a regular basis I wanted to come up with a veggie slaw that would add flavor and texture to the tacos themselves and serve as a side, answering the question once and for all of what to serve as a side on taco night.
In addition to the warm honey-lime cabbage slaw we also love topping these tacos with sliced avocado and our house “white sauce,” which is embarrassingly simple but I have to share it with you because it adds an extra special kick.
All you need is a few spoonfuls of whole, plain yogurt or mayonnaise, fresh lime juice, and freshly ground pepper. Sometimes the simplest things are the best.
I used rockfish in these tacos, but feel free to substitute any firm, white fish such as cod or tilapia.
Non-GMO corn tortillas are our family’s go-to taco wrap of choice, but you could use whole wheat tortillas, lettuce wraps, or even turn these into bowls by piling the spiced fish on top of the warm cabbage slaw and topping with avocado and the white sauce for a paleo or Whole30-friendly option.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Don’t automatically assume kids don’t like fish. You might consider first introducing it as “meat” if he or she already eats meat. Especially wrapped in a tortilla you might be surprised that loves it. But it he doesn’t, don’t give up. Keep introducing it and over time he may come around.
2 | Serve these tacos by deconstructing them. Think fish, plain tortilla, slaw, and sliced avocado separately on her plate. If she doesn’t go for the slaw offer an alternative veggie such as carrots.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Egg-Free and Soy-Free.
Easy Fish Tacos with Honey-Lime Cabbage Slaw
Ingredients
For the Slaw
- 1 small or ½ head purple cabbage very thinly sliced (about 4-5 cups)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Juice of 1 lime about 1 tablespoon
- 1 teaspoon honey
For the Tacos
- 1 lb firm white fish about 4 medium fillets, such as rockfish, cod, or tilapia
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon mild chili powder
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Sliced avocado and chopped green onions for serving
For the White Sauce
- 2 tablespoons mayonnaise or whole plain yogurt
- Juice of 1 lime about 1 tablespoon
- Freshly ground black pepper
Instructions
- Heat 1 tablespoons olive oil over medium heat. Add the cabbage, sprinkle with ¼ teaspoon salt, and sauté, stirring frequently until softened, about 8-10 minutes. Turn off the heat, add the lime juice and honey, stirring to combine.
- Meanwhile, heat 1 tablespoon olive oil over medium heat. Sprinkle both sides of the fish with cumin, chili powder, garlic powder, and ½ teaspoon salt. Place the fish in the pan and sauté until browned and cooked through, flipping once, about 3-4 minutes per side.
- Make the white sauce by combining the mayonnaise or yogurt, lime juice, and pepper in a small bowl. Whisk until well combined.
- Assemble the tacos by filling a corn tortilla or lettuce cup with fish and slaw. Top with sliced avocado and a drizzle of white sauce. Serve immediately.
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