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Fish Tacos with Cabbage Slaw

Fish Tacos with Cabbage Slaw for a Tasty Taco Night!

Enjoy a flavorful and healthy dinner with homemade Fish Tacos with Cabbage Slaw, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Slaw
  • 4 cups Shredded Cabbage Can be replaced with coleslaw mix or other greens.
  • 1 teaspoon Kosher Salt Enhances flavor and draws out moisture.
  • 1 small Carrot, Grated Adds sweetness and vibrant color.
  • 2-3 Medium Scallions, Thinly Sliced Can substitute with chives.
  • 1 whole Jalapeño Pepper, Seeded and Minced Optional; omit for milder tacos.
  • 2 tablespoons Mayonnaise Use Greek yogurt or vegan mayo for a lighter option.
  • 1 tablespoon Freshly Squeezed Lime Juice Brightens slaw.
  • 1 clove Garlic, Minced Fresh garlic is preferred.
  • to taste Sugar/Honey/Agave Nectar Optional; adjust to sweetness preference.
  • to taste Freshly Ground Black Pepper
For the Fish
  • 1/3 cup All-Purpose Flour Substitute with gluten-free flour if desired.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1/4 teaspoon Freshly Ground Pepper Additional seasoning.
  • 1/8 to 1/4 teaspoon Smoked Paprika or Chipotle Powder Adds smoky depth.
  • 1-1.5 pounds Fish Fillets Use snapper or tilapia.
  • 2 tablespoons Vegetable Oil For frying.
For Assembling the Tacos
  • 12 Corn Tortillas Soft, gluten-free option.
  • to taste Fresh Cilantro Leaves Optional garnish.
  • 1 Avocado, Sliced Highly recommended.
  • 1 Lime Wedges For serving alongside.
  • to taste Fresh Salsa For topping.

Equipment

  • large skillet
  • Colander
  • mixing bowl
  • Shallow Container
  • Spatula
  • Kitchen Towel

Method
 

Step-by-Step Instructions
  1. Prepare the Cabbage Slaw by placing the shredded cabbage in a colander, sprinkle with kosher salt, and massage gently. Let it wilt for about 15 minutes.
  2. Mix slaw ingredients in a bowl: drained cabbage, grated carrot, sliced scallions, minced jalapeño, mayonnaise, lime juice, and minced garlic. Toss and season with black pepper and additional salt.
  3. Coat the fish: Whisk together flour, kosher salt, pepper, and smoked paprika. Pat fish fillets dry and dredge in flour mixture.
  4. Cook the fish: Heat vegetable oil in a skillet and fry coated fish for 2-3 minutes on each side until golden brown.
  5. Warm the tortillas in a separate skillet for about 30 seconds on each side. Wrap in a kitchen towel to keep warm.
  6. Assemble tacos by layering crispy fish in warm tortillas, topping with cabbage slaw and garnishes like avocado, cilantro, and lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ensure fish is dry before dredging to achieve crispy texture. Let guests customize tacos for an interactive meal.

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