Fish Tacos with Honey-Lime Slaw
Easy fish tacos made with pan-seared white fish such as tilapia or cod, a crunchy honey-lime cabbage slaw, and a creamy white sauce. A quick, fresh weeknight dinner.
Equipment
Ingredients
For the Fish Taco Slaw
- 1 small or ½ head purple cabbage, very thinly sliced (about 4-5 cups)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 lime juiced, about 1 tablespoon
- 1 teaspoon honey
For the Tacos
- 1 pound firm white fish, such as rockfish, cod, or tilapia
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon mild chili powder
- ½ teaspoon granulated garlic powder
- 1 tablespoon olive oil
- 8 corn tortillas, warmed
For the White Fish Taco Sauce
- 2 tablespoons mayonnaise, or plain Greek yogurt
- 1 lime juiced, about 1 tablespoon
- ½ teaspoon freshly ground black pepper
Instructions
Make the Taco Slaw
- Cold Option: Combine 1 tablespoon olive oil, ¼ teaspoon salt, lime juice and honey in a medium bowl, whisking to combine. Add the cabbage, tossing to combine. Allow to sit for 10-20 minutes for the flavors to combine, tossing occasionally.
- Warm Option: Heat 1 tablespoon 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.
Make the Fish Tacos
- Meanwhile, heat 1 tablespoon olive oil over medium heat in a large skillet. 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 Sauce
- Make the white sauce by combining the mayonnaise, lime juice, and pepper in a small bowl. Whisk until well combined.
Assemble the Fish Tacos
- Assemble the tacos by filling a tortilla with fish and topping with slaw. Add any additional toppings if desired, drizzle with white fish taco sauce and serve.
Notes
- Slaw: Both raw and cooked slaw versions work well, so go for your favorite and the time you have: raw for extra crunch and faster prep, or cooked if you prefer it warm to compliment the warm fish.
- Mayo: I’ve swapped mayonnaise for Greek yogurt in the sauce many times and it provides a nice lighter option without losing creaminess.
Nutrition
Serving: 1 (tacos with slaw) | Calories: 147kcal | Carbohydrates: 10g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 214mg | Potassium: 497mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 1mg
