Looking for a new way to fix up fish? Look no further than these delicious, perfectly seasoned Best Fish Tacos with Slaw. Tender, meaty, tasty tilapia or cod meets cool, crispy slaw – the perfect summer meal!
These easy fish tacos with slaw is one of my favorite go-to recipes for busy nights and special occasions. And honestly, I didn’t even like them till a few years ago and now I crave them more than chicken, pork, or beef tacos (though those are wonderful too).
There’s just something about the light and flaky goodness of a perfectly seasoned piece of fish topped with crisp, cool, crunchy slaw and a good dollop of my 5-Minute Fish Taco Sauce that’s so tasty I have literally woken up at night craving them.
Why This Recipe Works
Easy – Not sure what to do with that tilapia you have in your freezer? It was meant to be fish tacos. Just thaw,season, bake, and eat!
Versatile – While I like to use tilapia or cod, you can also use any other meaty white fish, shrimp, or even chicken!
Healthy – White fish has almost zero fat and tons of protein. Add corn tortillas, the slaw, and a bunch of salsa, and you have yourself an entirely healthy meal! No guilt here!
Great for meal planning – Are you the sort of person who likes to plan out meals on Sunday for the week? This fish tacos with slaw should definitely go on your plan for Taco Tuesday! It’s great for a weekday meal on those busy days and comes together in a flash.
Here’s How You Make It
Making the fish tacos
- First, preheat the oven to 400 degrees and line a baking sheet with parchment paper (or use cooking spray if you don’t have parchment paper). Lay the thawed fish on the paper.
- Rub the fish with the 2 teaspoons of olive oil. (Careful not to over oil.)
- In a small bowl, stir together the seasonings and sprinkle them all over the fish on both sides. Then top the fish off with a squeeze of fresh lime juice.
- Put the baking sheet in the oven and bake for 10-14 minutes. For extra-crispy fish tacos, switch the oven to “broil” for the last 2 minutes of baking time.
Prepping the slaw
- Start prepping the slaw while the fish is baking. First, stir together the mayo, lime juice, honey, pepper, and salt.
- Pour the dressing onto the cabbage and cilantro and toss. Set it aside.
Putting it together
And now onto the best part: putting the easy fish tacos together! Use a fork to pull the fish apart into bite-size pieces. Serve them on top of tortillas with slaw, avocado slices, and a drizzle of the fish taco sauce. Serve with extra limes for squeezing if you prefer.
- While I use cod in this recipe, any mild white fish (such as tilapia) would work in this fish tacos recipe too!
- If your fish was frozen, it can thaw with too much moisture around it, which will make it hard for the seasoning to stick. I suggest patting the fish dry first before adding the seasoning so it will stick to it much better.
- Take care not to over oil the fish before adding the seasoning blends. See the note above – if you pat it dry, you want to add only a little oil (2 teaspoons is plenty, trust me) to crisp up the fish without allowing the seasonings to slide right off.
- Instructions for grilling: If you would like to grill the fish tacos rather than bake them, that’s great. What you should do differently though is, once they are seasoned, is to brush the grill grates with oil to make sure the fish doesn’t stick to the grates. You’ll only need to cook them about 3-4 minutes on each side. If you are worried the fish will stick to the grill or fall through use a grill pan or first lay down aluminum foil, then brush that foil with oil before grilling fish.
More Amazing Taco Recipes
- Best Ever Ground Beef Tacos
- Teriyaki Chicken Tacos
- Slow Cooker Shredded Chicken Tacos
- Flank Steak Tacos
Did you make these super tasty fish tacos? YAY! Please rate the recipe below!
Best Fish Tacos with Slaw
- 1 pound white fish such as cod - or tilapia
- 2 teaspoons olive oil
- 8 6-inch corn or flour tortillas
- 1 batch fish taco sauce
- 1 avocado - sliced, optional
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- juice of 1 lime
- 3 cups shredded cabbage - or bagged, unprepared cole slaw mix
- ⅓ cup loosely packed cilantro
- ¼ cup mayo
- juice of 1 lime
- 1 teaspoon honey
- salt and cracked black pepper - to taste
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place fish on the parchment.
- Rub olive oil all over fish on both sides.
- Stir together chili powder, salt, garlic powder, and cumin. Sprinkle all over the fish on both sides. Squeeze fresh lime juice over the top.
- Transfer baking sheet to the preheated oven. Bake for 10-14 minutes. Optional: broil for the last 2 minutes.
- While fish is cooking, prepare the slaw by stirring together mayo, lime juice, honey, and salt and pepper. Toss with the cabbage and cilantro and set aside.
- Use a fork to gently pull apart the fish into chunks. Serve in tortillas with slaw, avocado slices, and drizzle with fish taco sauce. Serve immediately with lots of extra lime wedges for squeezing!