Fish Tacos with Spicy Cilantro Lime Slaw

Fish Tacos with Spicy Cilantro Lime Slaw

Recipe by Maria VergaraCourse: Main CourseCuisine: Mexican


Prep time


Cooking time






  • 3 tbsp high heat cooking oil

  • 3 tbsp mayo

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 lb firm white fish – such as walleye cod, halibut, mahi mahi, tilapia, flounder

  • 1/2 cup AP flour

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp sugar honey or agave syrup work as well

  • 2-3 Jalapeno peppers Remove seeds for less heat

  • Juice of 1 large lime

  • 1/4 tsp salt adjust to taste

  • 1 cup sour cream

  • 2-3 cloves garlic

  • 1 cup fresh cilantro

  • 1 Bag shredded cabbage or 4-5 cups fresh cabbage


  • For the Fish
  • Place fish on paper towels and pat dry.
  • In small bowl, combine flour, cumin, chili powder, salt and pepper and mix together.
  • Lightly coat each piece of fish in flour mixture.
  • Heat skillet and add oil.
  • Once oil is hot, add fish.
  • Cook fish in batches, for 2-3 minutes on each side ,or until it is evenly seared on both sides. Add a generous pinch of salt and pepper after flipping fish.
  • Place fish on paper towels after cooking.
  • Add more oil and heat completely before cooking each batch of fish.
  • For the Coleslaw
  • Add sour cream, mayo, garlic, cilantro, sugar (or honey or agave syrup), peppers, lime juice, and salt in a food processor and pulse until completely combined.
  • Add the dressing to a bag of shredded cabbage (or fresh cabbage) and toss evenly to coat.
  • Warm corn or flour tortillas and top with fish, generous portion of coleslaw, and favorite toppings.
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