Fish Tacos with Cilantro Lime Cabbage Slaw

Name: Fish Tacos with Cilantro Lime Cabbage Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 12 ounces shredded cabbage ( purple is nice, or use slaw mix), about 6 cups; ½ teaspoon kosher salt, more to taste; ¼ cup thinly sliced red onion, more to taste; ½ cup chopped cilantro (packed), ½ of a large bunch; ¼ -½ of a jalapeño, finely chopped, more to taste; ¼ cup fresh lime juice, more to taste; 2 tablespoons olive oil; 1- 1 ½ lbs white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, flounder) or 1 pound extra firm tofu; 1 ½ teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon granulated garlic; 3/4 teaspoon kosher salt; ½ teaspoon sugar (optional); ¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika); 8-12 x 5-inch flour tortillas (or a blend of flour and corn); Lime wedges; Avocado slices; Cotija Cheese; Cilantro; Chipotle Mayo- our favorite!; Peruvian Green Sauce (Aji Verde) Vegan-Adaptable; Vegan Cilantro Crema; Avocado Sauce (Vegan!),; Fermented Hot Sauce

Instructions

Prep:20minCook:10min

Our go-to Fish Taco recipe with the best fish taco slaw. Cook on the grill, stove top or oven! Vegan & gluten-free adaptable- sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.

Updated at: Thu, 06 Nov 2025 00:08:44 GMT