Description
Fish Tacos with Cabbage Slaw: Crispy fish, zesty cabbage slaw, and creamy sauce create a tantalizing seafood dish perfect for any occasion.
Ingredients
Scale
- 1½ pounds (680g) firm white fish (cod, halibut, or tilapia), cut into 3-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) chili powder
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) garlic powder
- ½ teaspoon (2.5g) smoked paprika
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (1g) black pepper
- 3 cups (270g) shredded green cabbage
- 1 cup (90g) shredded purple cabbage
- 1 carrot, julienned (about ½ cup)
- ¼ cup (60g) chopped cilantro
- 3 tablespoons (45ml) lime juice
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) honey
- ½ teaspoon (2.5g) salt
- 12 small corn or flour tortillas (6-inch)
- 1 avocado, sliced
- Lime wedges for serving
- Hot sauce (optional)
Instructions
- Step 1: Prepare the Cabbage Slaw In a large bowl, combine the shredded green cabbage, purple cabbage, and julienned carrot. Add the chopped cilantro and toss lightly to distribute the ingredients evenly. In a separate small bowl, whisk together the lime juice, olive oil, honey, and salt until well combined. Pour this dressing over the cabbage mixture and toss thoroughly to coat. Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to develop while you prepare the fish.
- Step 2: Season the Fish Pat the fish pieces dry with paper towels – this ensures the seasonings stick and helps achieve a better sear. In a small bowl, mix together the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Drizzle the fish with olive oil, then sprinkle the spice mixture evenly over all sides of the fish pieces, gently pressing to adhere. Let the seasoned fish rest at room temperature for 10 minutes to allow the flavors to penetrate.
- Step 3: Cook the Fish Heat a large non-stick skillet or cast-iron pan over medium-high heat until hot. Add a tablespoon of oil to the pan and swirl to coat. Carefully place the seasoned fish pieces in the pan, being careful not to overcrowd (work in batches if necessary). Cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork. The exterior should have a nice golden crust. Transfer the cooked fish to a plate and break into smaller pieces using two forks.
- Step 4: Warm the Tortillas While the fish is cooking or immediately after, warm your tortillas. For corn tortillas, place directly over a gas flame for 10-15 seconds per side until slightly charred and pliable. For flour tortillas or if using an electric stove, warm them in a dry skillet over medium heat for about 30 seconds per side. Keep the warmed tortillas wrapped in a clean kitchen towel to stay warm and pliable.
- Step 5: Assemble the Tacos Place a warm tortilla on a plate and add a portion of the flaked fish. Top with a generous spoonful of the prepared cabbage slaw. Add sliced avocado and a squeeze of fresh lime juice. Serve immediately with additional lime wedges and hot sauce on the side for those who enjoy extra heat. For the ultimate fish tacos with cabbage slaw experience, serve while the fish is still warm and the contrast with the cool, crunchy slaw is at its peak.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 6g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 50mg