Can I grill the fish instead of pan-frying it?

Absolutely. Grilling adds a smoky flavor that's delicious. Oil your grill grates well and cook the fish over medium-high heat for three to four minutes per side. Use a fish basket or grill mat if you're worried about the fish sticking or falling through the grates.

What if I don't have fresh lime juice?

Fresh lime juice is best, but bottled works in a pinch. You can also substitute lemon juice. The slaw needs that acidic brightness, so don't skip the citrus entirely.

Can I make these tacos ahead for a party?

You can prep most components ahead. Season the fish and keep it covered in the fridge. Make the slaw and sauce up to a day before. Cook the fish and warm the tortillas right before serving.

My fish keeps breaking apart when I flip it. What am I doing wrong?

You're flipping too soon. Wait until the fish releases easily from the pan. If you try to flip it and it sticks, give it another thirty seconds. Also, make sure you're using a good spatula. A fish spatula with a thin, flexible blade works best.

Are corn or flour tortillas better for fish tacos?

Corn tortillas are traditional and my preference. But flour tortillas work great too. Use what your family likes. Just make sure to warm them either way.

How do I know when the fish is fully cooked?

The fish should flake easily when you press a fork into it. It should be opaque all the way through with no translucent or raw-looking spots. If you have a thermometer, aim for 145 degrees Fahrenheit in the thickest part.

Best Fish Tacos with Cabbage Slaw Recipe

Name: Fish Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb fresh cod or mahi-mahi fillets; 1 teaspoon cumin; 1 teaspoon paprika; Salt and black pepper to taste; 1 tablespoon olive oil; 8 small corn tortillas; 1 cup shredded green cabbage; 1 tablespoon fresh lime juice; 1/2 cup sour cream; 1 tablespoon mayonnaise; 1 tablespoon hot sauce; Fresh cilantro for garnish; Lime wedges for serving

Description

These crispy, flavorful fish tacos with cabbage slaw come together in just 30 minutes. Tender white fish, crunchy lime-kissed cabbage, and a creamy tangy sauce make this our most requested weeknight dinner.

Ingredients

Scale

1 lb fresh cod or mahi-mahi fillets
1 teaspoon cumin
1 teaspoon paprika
Salt and black pepper to taste
1 tablespoon olive oil
8 small corn tortillas
1 cup shredded green cabbage
1 tablespoon fresh lime juice
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon hot sauce
Fresh cilantro for garnish
Lime wedges for serving

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Instructions

Whisk together sour cream, mayonnaise, and hot sauce in a small bowl. Refrigerate until ready to use.
Toss shredded cabbage with lime juice and a pinch of salt. Gently massage and set aside.
Pat fish fillets completely dry with paper towels.
Season both sides of the fish with cumin, paprika, salt, and pepper.
Heat olive oil in a non-stick pan over medium heat until shimmering.
Cook fish for 3-4 minutes per side until golden and flaky.
Remove from pan and flake into bite-sized pieces.
Heat tortillas in a dry skillet over medium-high heat for 20-30 seconds per side until lightly charred.
Fill each tortilla with fish, cabbage slaw, and drizzle with creamy sauce.
Top with fresh cilantro and serve with lime wedges.

Notes

Pat the fish dry before cooking to ensure a crispy exterior. Do not overcrowd the pan. Corn tortillas are traditional, but flour tortillas work if preferred.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 420
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg