Fish Tacos Recipe with Slaw
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!
Servings:4 servings
Ingredients
- 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
Seasoning
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- juice of 1 lime
Slaw
- 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
Instructions
- 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!
Notes
The fish: I usually use cod in this recipe, but tilapia or another mild white fish work would work great.
Nutrition
Calories: 491 kcal, Carbohydrates: 41 g, Protein: 27 g, Fat: 25 g, Saturated Fat: 4 g, Polyunsaturated Fat: 9 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 55 mg, Sodium: 1166 mg, Potassium: 925 mg, Fiber: 6 g, Sugar: 6 g, Vitamin A: 334 IU, Vitamin C: 25 mg, Calcium: 117 mg, Iron: 3 mg
