Delicious fish tacos with cabbage slaw as a perfect compliment to the spicy fish. A great way to get in your veggies without having to cook anything else.
Here's another recipe from my Labor Day weekend: Fish Tacos
Most people love tacos, and I really like making them {Case in point: Shrimp Tacos, Chicken Tacos, Black Bean and Kale Tacos, Tofu Tacos}.
And everyone enjoyed these. I actually had to hide my reserved leftovers for my "photo shoot" the next day.
I love the cabbage slaw because it's a perfect compliment to the spicy fish. And it's a great way to get in your veggies without having to cook anything!
I forgot to make the cilantro-lime yogurt sauce the night I made these, but I made it for my picture just to show you.
With or without sauce, these fish tacos are tasty.
Even if you decide to make these in the dead of winter, you can use frozen fish {defrosted, of course}. Cabbage and red onions are easy to find, so you shouldn't have any tricky ingredients for these.
Fish Tacos
Ingredients
For the slaw
- 1 small cabbage cored & chopped
- 1 red onion cut in half & thinly sliced
- 1/3 cup cilantro chopped
- 1 tablespoon extra virgin olive oil
- 1 lime reserve 1 tablespoon for sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the sauce
- 1/2 cup plain yogurt
- 2 tablespoon chopped cilantro
- 1 tablespoon lime juice
- pinch salt
For the fish
- 1.25 lb white, flaky fish like tilapia
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon oil avocado or olive oil
- 8 small tortillas corn or whole wheat
Instructions
For the slaw
- In a large glass or plastic bowl, squeeze the lime. Reserve 1 tablespoon for sauce. Add in remaining ingredients and stir well. Set aside.
For the sauce
- In a small bowl, stir together all the ingredients. Cover & refrigerate until use.
For the fish
- Pat fish dry and sprinkle both sides with chipotle chile powder, garlic, salt & pepper.
- In a large skillet, heat oil over medium high.
- Add fish to the pan {making sure not to crowd the pan. You may have to do this in two batches}.
- Cook them about 4-5 minutes per side or until a nice crust develops and the fish is done. {Tip: flip the fish when it easily comes out of the pan. If it sticks, it needs a little longer on that side.}
- If needed, repeat with remaining fish.
- Meanwhile, heat the tortillas, wrapped in a damp paper towel, in a microwave for about 30 seconds. Or heat the tortillas in a dry skillet for about 15 seconds per side.
For the tacos
- Fill warmed tortillas with pieces of fish; top with slaw; and add sauce if desired.
- If you have leftovers, keep them refrigerated separately.
Notes
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Meme
Mary-Margaret Brown says
Love your blog Meme! As soon as we move back into our house (under construction), I'll be making these recipes often!
memeinge says
Thanks Mary-Margaret!! I've been thinking about y'all
Wheeler says
If fish tacos are on the menu at a restaurant, chances are that I will order them! Cannot wait to make these!
memeinge says
I loove fish tacos! These are so good 🙂
Christina @ Sweet Pea's Kitchen says
Fish Tacos are one of my favorite things to make for dinner during the summer. You have me wishing I was having these for dinner tonight! 🙂
Meme says
Oh I do love fish tacos in the summer. You can always get some frozen fish and turn up the heat in your house to try and relive summer in this freezing weather 😉