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

Easy Fish Tacos with Honey-Lime Cabbage Slaw

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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 8 tacos
Calories 147


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


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.


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.


Calories: 147kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 314mg | Potassium: 497mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 1mg