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Fish Tacos with Cilantro Lime Cabbage Slaw Recipe

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4.1 from 2 reviews

Delicious and fresh Fish Tacos with a zesty Cilantro Lime Cabbage Slaw, seasoned with a smoky spice rub and served with warm tortillas and optional flavorful sauces, perfect for a quick and satisfying meal.

Ingredients

Slaw

  • 12 ounces shredded cabbage (purple or slaw mix), about 6 cups
  • ½ teaspoon kosher salt, more to taste
  • ¼ cup thinly sliced red onion, more to taste
  • ½ cup chopped cilantro (packed), ½ of a large bunch
  • ¼ - ½ of a jalapeño, finely chopped, more to taste
  • ¼ cup fresh lime juice, more to taste
  • 2 tablespoons olive oil

Fish and Spice Rub

  • 1 - 1 ½ lbs white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, flounder) or 1 pound extra firm tofu
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon granulated garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar (optional)
  • ¼ teaspoon chipotle powder (or substitute cayenne and a little smoked paprika)
  • ½ teaspoon smoked paprika (optional, for more smoky flavor)

Other

  • 8-12 x 5-inch flour tortillas (or a blend of flour and corn)
  • Lime wedges
  • Avocado slices
  • Cotija cheese
  • Cilantro for garnish
  • Chipotle Mayo (optional, recommended)
  • Peruvian Green Sauce (Aji Verde) - vegan adaptable (optional)
  • Vegan Cilantro Crema (optional)
  • Avocado Sauce (vegan) (optional)
  • Fermented Hot Sauce (optional)

Instructions

  1. Make the Cilantro Lime Cabbage Slaw: Place shredded cabbage in a medium bowl and toss with salt. Add red onion, chopped cilantro, finely chopped jalapeño, fresh lime juice, and olive oil. Toss well to combine everything evenly. Adjust the lime juice, salt, and jalapeño to taste, aiming for a tangy and flavorful slaw.
  2. Make Fish Taco Sauce: Prepare any preferred accompanying sauce such as Chipotle Mayo, Peruvian Green Sauce, Vegan Cilantro Crema, or Avocado Sauce. These can be made in advance to enhance the flavors of the tacos.
  3. Preheat Cooking Equipment: Preheat the grill to medium-high heat or preheat your oven to 400°F (200°C) as per your chosen cooking method.
  4. Prep the Fish: Pat the fish dry thoroughly. In a small bowl, mix chili powder, cumin, coriander, granulated garlic, kosher salt, sugar (optional), chipotle powder, and smoked paprika (if using) to create the spice rub. Sprinkle the rub evenly on all sides of the fish. You may choose to cut the fish into smaller pieces if desired; otherwise, leave it whole and cut after cooking.
  5. Cook the Fish: Choose from grilling, baking, or pan-searing. For grilling, grease the grill and cook fish on medium heat until grill marks develop, flipping carefully with a metal spatula, until the fish is opaque, flaky, and reaches 140°F in the center. For baking, place fish on parchment-lined sheet pan, spray with olive oil, bake for 6 minutes, flip, spray again, and continue baking 4-6 more minutes depending on thickness, until done. For pan-searing, heat 1-2 tablespoons olive oil in a skillet or grill pan over medium-high heat, sear fish 3-4 minutes per side until golden and cooked through. Always squeeze fresh lime juice over the fish after cooking for brightness.
  6. Heat the Tortillas: Warm tortillas quickly by grilling on the grill, placing directly on the oven rack, or holding over a gas flame stovetop until warm and pliable.
  7. Assemble Tacos: Place cooked fish portions inside warmed tortillas, top generously with the cilantro lime cabbage slaw, add desired garnishes such as avocado slices, cotija cheese, cilantro, and drizzle with selected sauce like chipotle mayo. Serve immediately with lime wedges on the side.

Notes

  • If using tofu instead of fish, press extra firm tofu well before seasoning and choose pan-searing or baking for cooking.
  • Adjust the heat level in the slaw and seasoning by varying jalapeño and chipotle powder according to taste preferences.
  • If grilling fish, be sure to oil the grill grates well to prevent sticking and use a metal spatula to flip gently.
  • Fish is cooked through when it is opaque in the center, flakes easily with a fork, and reaches an internal temperature of 140°F (60°C).
  • Leftover slaw keeps well refrigerated for a day or two and can elevate other dishes too.

Find it online: https://glowcooks.com/fish-tacos-with-cilantro-lime-cabbage-slaw-recipe/