Description
Delicious and fresh Fish Tacos with perfectly seasoned cod fillets topped with a honey lime cilantro slaw, creamy sauce, and avocado. This recipe combines tender flaky fish with a vibrant slaw for a quick and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Fish:
- 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)
For the Honey Lime Cilantro Slaw:
- 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
For Serving:
- 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
Instructions
- Prepare the fish seasoning: In a small bowl, combine the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Mix well to create the seasoning blend.
- Season the cod fillets: Pat the cod fillets dry with paper towels. Sprinkle the seasoning mix evenly over both sides of the fish fillets, pressing lightly to adhere.
- Cook the fish: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Avoid overcrowding the pan; cook in batches if needed.
- Make the honey lime cilantro slaw: In a large bowl, combine the shredded green cabbage mix, shredded purple cabbage, and chopped cilantro. In a small bowl, whisk together the fresh lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to coat evenly.
- Warm the tortillas: Heat the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or wrap them in foil and warm them in the oven.
- Assemble the tacos: Place a cooked cod fillet on each tortilla. Top with a generous spoonful of the honey lime cilantro slaw, sliced avocado, fresh cilantro leaves, and drizzle with the creamy sauce. Serve immediately with lime wedges and hot sauce on the side.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the fish seasoning.
- If fresh cod is unavailable, use another firm white fish like haddock or tilapia.
- You can substitute the honey with agave syrup for a vegan option, and use a dairy-free creamy sauce if desired.
- Make the slaw ahead of time and store it in the refrigerator for up to a day to allow the flavors to meld.
- Warm the tortillas just before serving to keep them soft and flexible.
Nutrition
- Serving Size: 1 taco (1/4 recipe)
- Calories: 307 kcal
- Sugar: 6.9 g
- Sodium: 678 mg
- Fat: 7.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 5.3 g
- Protein: 33.2 g
- Cholesterol: 78.2 mg
