Easy Fish Tacos with Honey-Lime Cabbage Slaw

Three easy fish tacos on a white plate, topped with purple cabbage slaw and avocado slices.

Easy Fish Tacos with Honey-Lime Cabbage Slaw

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!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Keyword easy fish tacos, honey lime cabbage slaw

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings tacos

Calories 147

Author Robyn Downs

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
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
8 corn warm corn tortillas or tortilla of choice

For the Fish Taco Sauce

2 tablespoons mayonnaise or whole plain yogurt
Juice of 1 lime about 1 tablespoon
Freshly ground black pepper

Optional Serving Suggestions

Sliced avocado
Chopped green onion

Instructions

Make the Fish Taco Slaw

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.

Notes

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.

Nutrition