Here’s a delicious and fresh Fish Tacos with Chili Lime Slaw recipe that’s easy to make and packed with flavor!
🌮 Fish Tacos with Chili Lime Slaw
🐟 Ingredients:
For the Fish:
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1 to 1.5 lbs white fish fillets (cod, tilapia, mahi mahi, etc.)
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1 tbsp olive oil
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1 tsp chili powder
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1 tsp paprika
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½ tsp cumin
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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Juice of 1 lime
For the Chili Lime Slaw:
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2 cups shredded cabbage (green, red, or a mix)
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½ cup shredded carrots
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¼ cup chopped cilantro
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1 small jalapeño, finely chopped (optional)
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Juice of 2 limes
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Zest of 1 lime
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2 tbsp mayo or Greek yogurt
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1 tbsp olive oil
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1 tsp honey or agave
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½ tsp chili powder
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Salt and pepper to taste
For Serving:
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Small corn or flour tortillas
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Avocado slices or guacamole
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Fresh cilantro
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Lime wedges
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Hot sauce (optional)
🔥 Instructions:
1. Prepare the Slaw:
In a large bowl, combine cabbage, carrots, cilantro, and jalapeño.
In a separate bowl, whisk together lime juice, lime zest, mayo or yogurt, olive oil, honey, chili powder, salt, and pepper. Pour over the slaw and toss well. Refrigerate while you cook the fish.
2. Cook the Fish:
Pat fish dry and rub with olive oil, lime juice, and spices.
Heat a skillet or grill pan over medium-high heat. Cook fish 3–4 minutes per side until opaque and flakes easily. Remove and flake into bite-size pieces.
3. Assemble Tacos:
Warm the tortillas. Add a few pieces of fish, top with chili lime slaw, avocado, and cilantro. Drizzle with hot sauce or a squeeze of lime if desired.
📝 Tips:
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Want it crispy? Coat the fish in seasoned cornmeal or panko and pan-fry.
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Make it dairy-free by using vegan mayo or skipping it altogether in the slaw.
Let me know if you want a printable version or need a variation (like grilled, baked, or air fryer fish)!