Fish Tacos with Honey Lime Slaw
These easy fish tacos combine spice-rubbed cod with a refreshing honey lime slaw for a perfectly balanced bite. Ready in just 25 minutes, they’re ideal for busy nights or casual gatherings.
Ingredients
- For the Fish:
- 1½ lbs cod fillets 4 fillets, thawed if frozen, patted dry
- 1½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt kosher or sea salt
- 1½ Tbsp avocado oil or any high-heat oil
- For the Honey Lime Slaw:
- 2 cups green cabbage shredded (or coleslaw mix)
- 2 cups purple cabbage shredded
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- 1 –2 Tbsp fresh lime juice from 1 lime
- ½ Tbsp honey
- ¼ tsp black pepper
- ¼ tsp salt
- For Serving:
- 8 –10 corn tortillas warmed
- 1 large avocado sliced
- Lime wedges for serving
Instructions
- Make the Slaw:
- In a large bowl, combine shredded green and purple cabbage with chopped cilantro. In a small bowl, whisk together lime juice, honey, salt, and pepper until well combined. Pour over cabbage mixture and toss thoroughly. Set aside to marinate while you cook the fish.
- Season the Fish:
- Pat cod fillets dry. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Rub the spice mixture evenly over both sides of each fillet.
- Cook the Fish:
- Heat avocado oil in a skillet over medium-high heat. Once hot, add the fillets (in batches if needed). Sear for 3–4 minutes on one side until a crust forms, then flip and cook for another 2–3 minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Warm the Tortillas:
- Warm tortillas in a dry skillet or over a gas flame until pliable and slightly charred. Wrap in a clean towel to keep warm.
- Assemble the Tacos:
- Break fish into large flakes and place on each tortilla. Top with a generous portion of honey lime slaw, avocado slices, and extra cilantro if desired. Serve with lime wedges.
Notes
Fish substitutions: Halibut, mahi-mahi, or tilapia work well. Make-ahead: The slaw can be made up to 4 hours in advance. Spice rub can be prepped days ahead. Grilling option: Fish can also be grilled over medium-high heat for 3–4 minutes per side. Add heat: Add cayenne to the spice mix or jalapeños to the slaw for a spicier version. Storage: Store fish and slaw separately in the fridge. Fish lasts 2–3 days; slaw is best within 1–2 days. Dairy-free: This recipe is naturally dairy-free.
