A simple honey lime cabbage slaw elevates these easy fish tacos from an everyday dinner to a flavor-packed super fast dinner perfect for any night of the week. I love that the slaw makes a great topping for the tacos and serves double duty as a veggie side as well!
To make a cooked slaw: 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.
Alternatively, to make a raw slaw: Combine the olive oil, 1/4 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 occationally.
Make the Fish Tacos
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 Fish Taco Sauce
Make the white sauce by combining the mayonnaise or yogurt, lime juice, and pepper in a small bowl. Whisk until well combined.
Assemble the Fish Tacos
Assemble the tacos by filling a corn tortilla or lettuce cup with fish and the cooker or raw taco slaw. Top with sliced avocado and a drizzle of fish taco sauce. Serve immediately.
Nutrition information calculated with rockfish, mayonnaise, corn tortillas and honey, but without the optional toppings.Omit the tortillas and serve as a fish taco bowl for a Whole30 and paleo friendly option.For more ingredients & modifications, see full blog post above.