Name: Fish Tacos with Honey Lime Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds cod (about 4 (6oz) fillets, thawed if frozen); 1 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1 1/2 Tablespoon avocado oil (or another high-heat oil); 2 cups shredded green cabbage or coleslaw mix (with green & purple cabbage & carrots); 2 cups shredded purple cabbage; 1/4 cup cilantro; 1-2 Tablespoons fresh lime juice (juice of 1 lime); 1/2 Tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon pepper; Corn tortillas (or flour tortillas, if you prefer); Sliced avocado; Fresh cilantro; A creamy drizzling sauce (such as tomatillo ranch or mayonnaise-based sauce); Lime wedges; Hot sauce

There’s something incredibly satisfying about the bright flavors and tender texture in a well-made Fish Tacos with Honey Lime Slaw Recipe. The sweet-tart crunch of the slaw paired with perfectly seasoned flaky fish makes each bite a little celebration in my kitchen every time.

Two soft tortillas filled with grilled white fish pieces that are lightly charred, layered on top of shredded purple cabbage and thin orange carrot strips, with fresh green cilantro leaves mixed throughout. Each taco also has bright green slices of avocado and is drizzled with a light green creamy sauce. The tacos are served on a white plate with a black rim, next to a small white bowl filled with sliced green jalapeno peppers and two lime wedges. The white marbled surface beneath completes the fresh and colorful look of the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fish Tacos with Honey Lime Slaw Recipe
Top Tip
How to Serve Fish Tacos with Honey Lime Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fish Tacos with Honey Lime Slaw Recipe

Why You'll Love This Recipe

I can’t get enough of these fish tacos—not just because they're delicious but also because they come together so easily and feel light yet filling. The honey lime slaw adds that perfect balance of sweet and tangy, turning these tacos into a personal favorite for weekend dinners or casual get-togethers.

Simple Ingredients: Uses pantry staples and fresh produce you can easily find anywhere.
Quick Prep and Cook Time: Ready in about 40 minutes, perfect when you want a tasty meal fast.
Flavor Boost: The honey lime slaw elevates plain cabbage with a zesty, refreshing kick.
Customizable: Easily swap the fish or toppings to suit your taste or diet.

Ingredients & Why They Work

This recipe shines because it balances fresh, vibrant veggies with a lightly spiced, flaky fish. Each ingredient brings something special to the table, making every bite layered yet harmonious. When shopping, look for fresh cod for the best texture and flavor.

Flat lay of four fresh raw cod fillets with pale pinkish-white flesh, a small pile of chili powder, ground cumin, garlic powder, onion powder, and smoked paprika arranged as neat small mounds of reddish and beige spices, a small white bowl of golden avocado oil, a heap of shredded green cabbage mixed with vibrant purple cabbage shreds and orange carrot strips, a separate small heap of shredded purple cabbage, a small bunch of fresh bright green cilantro sprigs, a small white bowl with clear fresh lime juice, a small white bowl with amber honey, a few whole uncracked brown eggs, a stack of soft corn tortillas in a simple white ceramic plate, sliced ripe avocado with light green flesh and darker green skin fanned neatly on a white plate, lime wedges with juicy, bright green interiors, a small white bowl with creamy sauce, a small white bowl with reddish hot sauce, all ingredients naturally fresh and arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cod: A mild, flaky white fish that cooks quickly and absorbs spices beautifully.
Chili powder: Adds warmth and depth without overpowering the fish.
Ground cumin: Brings an earthy, smoky undertone that's subtle but essential.
Garlic powder & Onion powder: Enhance savory notes in the fish seasoning.
Smoked paprika: Introduces a gentle smoky flavor that pairs wonderfully with chili powder.
Avocado oil: A high-heat oil that helps sear the fish perfectly without burning.
Green & purple cabbage (coleslaw mix): Offers crunchy texture and vivid color contrasts.
Cilantro: Fresh brightness that lifts the entire dish.
Lime juice: Adds a sharp, fresh acidity to balance the honey’s sweetness.
Honey: Sweetens the slaw just enough for a delightful contrast.
Corn tortillas: Traditional and slightly sweet, they’re sturdy but tender for holding the filling.
Avocado and creamy sauce: Adds richness and cooling effect to the bold spices.
Lime wedges & hot sauce: For garnish and an extra punch if you like it spicy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Fish Tacos with Honey Lime Slaw Recipe is how easy it is to personalize. I often tweak the spice levels or swap out toppings depending on the mood of the meal or the season.

Variation: I like to try mahi-mahi or halibut when cod isn’t available, and it works just as well with this marinade and slaw.
Dietary Modifications: To keep it gluten-free, always double-check your tortillas and sauces.
Make it Vegan: Swap fish for battered and fried cauliflower florets—delicious and hearty!

Step-by-Step: How I Make Fish Tacos with Honey Lime Slaw Recipe

A clear glass bowl sits on a white marbled surface with a white cloth nearby. Inside the bowl, there are three main layers: shredded purple cabbage on the left, chopped green herbs on the top right, and shredded pale green cabbage on the bottom right. The textures are fresh and crisp, with the purple cabbage showing detailed veins and the green herbs finely chopped. The colors contrast well, with deep purple, bright green, and light green layers positioned side by side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Seasoning the Fish Just Right

Start by patting your cod fillets dry—this helps the spices stick and the fish sear nicely. Mix chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl. Rub this flavorful blend evenly over all sides of your fish. I find this seasoning combo perfectly balances smoky, savory, and a hint of heat without being overwhelming.

Step 2: Making the Honey Lime Cilantro Slaw

In a large bowl, toss together shredded green cabbage, purple cabbage, chopped cilantro, fresh lime juice, honey, salt, and pepper. Give it a good mix so every shred is coated with that delicious honey-lime dressing. Letting it sit for 10 minutes helps the flavors meld and keeps the cabbage crisp.

Step 3: Cooking the Fish Perfectly

Heat avocado oil in a non-stick skillet over medium-high heat. When it’s hot and shimmering, carefully add the seasoned cod fillets. Cook without disturbing for about 3-4 minutes per side, until the fish flakes easily with a fork and has a golden crust. Avoid flipping too early—it’s tempting, but patience pays off for perfect sear and moisture.

Step 4: Warming the Tortillas

While your fish cooks, warm the corn tortillas in a dry skillet or wrapped in foil in a low oven. Warmer tortillas are more pliable and less likely to break when you load them up.

Step 5: Assemble and Serve

Lay a warmed tortilla flat, add a generous piece of fish, top with a heap of honey lime slaw, slices of creamy avocado, a drizzle of your favorite creamy sauce, fresh cilantro, and a squeeze of lime. If you like heat, a dash of hot sauce completes the experience.

Top Tip

Through cooking this recipe a dozen times or more, I’ve learned a few tricks that take these fish tacos from great to unforgettable. These tips help you nail the dish every single time.

Dry Your Fish Thoroughly: Moisture on the fish surface prevents proper browning, so always pat dry first.
Don’t Overcrowd the Pan: Give each fillet space to cook evenly—crowding steams the fish instead of searing it.
Let the Slaw Sit Briefly: Allowing the slaw to marinate for at least 10 minutes softens the cabbage just enough while keeping crunch.
Warm Tortillas Properly: Nothing worse than cold, stiff tortillas that crack; warming helps them bend easily around the fillings.

How to Serve Fish Tacos with Honey Lime Slaw Recipe

Garnishes

I love topping these fish tacos with ripe avocado slices for creaminess, plenty of fresh cilantro for that herbaceous zing, and a wedge of lime on the side to brighten everything up. A drizzle of a creamy sauce or a little hot sauce gives you an extra layer of flavor and moisture.

Side Dishes

My go-to sides include black bean and corn salad or a simple Mexican rice. For something lighter, a crisp green salad or some grilled street corn works beautifully to round out the meal.

Creative Ways to Present

For fun dinner parties, I’ve laid out all the taco fixings buffet-style on a large wooden board—lettuce, slaw, fish, avocado, salsas, and sauces—and let everyone build their own. It’s interactive and always a hit!

Make Ahead and Storage

Storing Leftovers

If you have leftover fish or slaw, store them separately in airtight containers in the fridge. The slaw keeps well for 2-3 days, and the fish is best eaten within 24 hours to maintain moisture and taste.

Freezing

I don’t usually freeze the assembled tacos, but the seasoned raw fish fillets freeze great if you want to prep in advance. Just thaw in the fridge overnight and cook as usual for best results.

Reheating

To reheat leftover fish, I gently warm it in a skillet over low heat, covered briefly, to prevent drying out. The slaw is best served cold or at room temperature, so no reheating needed there!

Frequently Asked Questions:

Can I use other types of fish for this recipe?

Absolutely! While cod is mild and flaky, you can substitute with mahi-mahi, halibut, tilapia, or even salmon, adjusting cooking times accordingly. Just choose a fish that holds up well without falling apart.

How do I keep the tortillas from breaking when assembling?

Warming the tortillas properly is key. Heat them in a dry pan or oven until warm and slightly pliable. You can also wrap them in a clean kitchen towel to keep them soft while you assemble the tacos.

Can I make the honey lime slaw ahead of time?

Yes, making the slaw a few hours ahead is actually better since it allows the flavors to meld. Just store it covered in the fridge and give it a quick toss before serving to refresh.

What’s a good creamy sauce to drizzle on these fish tacos?

I love a simple mix of mayo, lime juice, a touch of garlic powder, and a little hot sauce. You could also try a tomatillo ranch or an avocado crema for extra richness and flavor.

Final Thoughts

I really believe this Fish Tacos with Honey Lime Slaw Recipe hits the sweet spot between healthy, fresh, and downright tasty. It’s one of those dishes I turn to when I want something quick but impressive, and I promise once you try it, you’ll want to keep it in your regular rotation too. Give it a go—you won’t regret it!