Easy Fish Tacos with Honey-Lime Cabbage Slaw

Why You’ll Love This Recipe

These fish tacos are quick to make, healthy, and bursting with flavor. The seasoned fish cooks fast in a skillet or oven, and the honey-lime slaw adds the perfect sweet-tart crunch to every bite. Great for weeknight dinners, backyard meals, or a light summer lunch, this recipe is easy to prep and a hit with both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fish:

• White fish fillets (like cod, tilapia, halibut, or mahi-mahi)
• Olive oil
• Garlic powder
• Cumin
• Paprika
• Chili powder
• Salt
• Black pepper
• Lime juice

For the honey-lime cabbage slaw:

• Shredded green or purple cabbage (or a mix)
• Carrot (shredded)
• Honey
• Fresh lime juice
• Olive oil
• Apple cider vinegar
• Salt
• Black pepper
• Fresh cilantro (chopped, optional)

For serving:

• Corn or flour tortillas
• Lime wedges
• Extra cilantro, avocado, or sour cream (optional)

Directions

1. Prepare the slaw:
   In a bowl, whisk together honey, lime juice, olive oil, vinegar, salt, and pepper. Toss with shredded cabbage, carrots, and cilantro. Chill until ready to serve.
2. Season the fish:
   In a small bowl, mix garlic powder, cumin, paprika, chili powder, salt, and pepper. Rub olive oil and lime juice onto the fish, then sprinkle with the seasoning mixture.
3. Cook the fish:
   Heat a skillet over medium-high heat. Cook fish for 3–4 minutes per side, or until it flakes easily with a fork. Alternatively, bake at 400°F (200°C) for 10–12 minutes.
4. Warm the tortillas:
   Heat tortillas in a dry skillet or microwave until warm and pliable.
5. Assemble the tacos:
   Flake the fish into bite-sized pieces and place in warm tortillas. Top with a generous spoonful of honey-lime slaw and any desired toppings.
6. Serve:
   Garnish with lime wedges and enjoy immediately.

Servings and timing

This recipe serves 4 (makes about 8 tacos).
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Spicy Version: Add diced jalapeño to the slaw or spice up the fish with cayenne pepper.
• Creamy Option: Add a dollop of Greek yogurt or chipotle mayo on top.
• Tropical Twist: Add diced mango or pineapple to the slaw for extra sweetness.
• Gluten-Free: Use certified gluten-free corn tortillas.
• Grilled Fish: Grill the seasoned fish over medium heat for 3–4 minutes per side for a smoky flavor.

Storage/Reheating

Store leftover cooked fish and slaw separately in airtight containers in the refrigerator for up to 2 days.
To reheat fish, warm gently in a skillet or microwave for 30–60 seconds.
Slaw is best enjoyed fresh but can be stored for up to 2 days in the fridge.

FAQs

What kind of fish is best for tacos?

Mild white fish like cod, tilapia, mahi-mahi, or halibut are ideal. They cook quickly and hold seasoning well.

Can I use frozen fish?

Yes, just thaw fully and pat dry before seasoning and cooking.

How do I keep the fish from falling apart?

Cook the fillets whole and flake them gently after cooking to keep the texture intact.

Can I make this recipe ahead?

You can prep the slaw and seasoning blend ahead of time. Cook the fish just before serving for the best texture.

What can I use instead of cabbage?

Try shredded lettuce, spinach, or a mix of chopped veggies like bell peppers and carrots.

Can I bake instead of pan-fry the fish?

Absolutely. Bake at 400°F (200°C) for about 10–12 minutes or until the fish flakes easily.

What toppings go well with these tacos?

Try sliced avocado, sour cream, extra lime, hot sauce, or fresh jalapeños.

Are these tacos dairy-free?

Yes, as written. Just avoid adding sour cream or cheese for a fully dairy-free meal.

Can I use shrimp instead of fish?

Yes! Season and cook shrimp for 2–3 minutes per side until pink and firm.

What’s the best way to warm tortillas?

Toast in a dry skillet for 20–30 seconds per side or wrap in foil and warm in the oven.

Conclusion

Easy Fish Tacos with Honey-Lime Cabbage Slaw are a bright, delicious, and refreshing way to enjoy seafood at home. With bold flavor, fresh crunch, and a simple prep, they’re the perfect go-to for a fast dinner or weekend meal. Customize with your favorite toppings and enjoy every bite of this crowd-pleasing classic.

Easy Fish Tacos with Honey-Lime Cabbage Slaw

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Easy Fish Tacos with Honey-Lime Cabbage Slaw are fresh, flavorful, and fast to make. Flaky seasoned fish pairs perfectly with a sweet and tangy slaw, all wrapped in warm tortillas for a satisfying meal ready in under 30 minutes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 8 tacos)
• Category: Main Dish
• Method: Skillet or Oven
• Cuisine: Mexican-Inspired
• Diet: Low Calorie

Ingredients

• 4 white fish fillets (cod, tilapia, mahi-mahi, or halibut)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 1 tbsp lime juice
• 8 small corn or flour tortillas
• Extra lime wedges, avocado, cilantro, or sour cream (optional, for serving)

For the honey-lime slaw:

• 2 cups shredded cabbage (green, purple, or mixed)
• 1/2 cup shredded carrot
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and black pepper, to taste
• 2 tbsp fresh chopped cilantro (optional)

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Instructions

1. In a bowl, whisk together honey, lime juice, olive oil, vinegar, salt, and pepper. Toss with cabbage, carrots, and cilantro. Chill until serving.
2. In a small bowl, mix garlic powder, cumin, paprika, chili powder, salt, and pepper. Rub olive oil and lime juice onto the fish, then coat with seasoning.
3. Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side, or until it flakes easily. Alternatively, bake at 400°F (200°C) for 10–12 minutes.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Flake cooked fish into bite-sized pieces and divide among tortillas.
6. Top each taco with honey-lime slaw and optional toppings.
7. Serve immediately with lime wedges on the side.

Notes

• Use pre-shredded cabbage mix to save time on slaw prep.
• Don’t overcook the fish — it should flake easily but remain moist.
• The slaw can be made a few hours ahead for deeper flavor.
• Customize toppings like sliced avocado, Greek yogurt, or pickled onions for added texture and flavor.

Nutrition

• Serving Size: 2 tacos
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 55mg