Fish Tacos

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.

Contents hide

Fish Tacos

Ingredients

For the slaw

For the sauce

For the fish

Instructions

For the slaw

For the sauce

For the fish

For the tacos

Notes

Fish Tacos

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.

Print Rate

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 4

Author: Meme

Ingredients

For the slaw

• 1 small cabbage cored & chopped
• 1 red onion cut in half & thinly sliced
• 1/3 cup cilantro chopped
• 1 TBSP extra virgin olive oil
• 1 lime reserve 1 tablespoon for sauce
• 1/4 cup rice wine vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

For the sauce

• 1/2 cup plain yogurt
• 2 TBSP chopped cilantro
• 1 TBSP lime juice
• pinch salt

For the fish

• 1.25 lb white, flaky fish like tilapia
• 1/2 tsp chipotle chile powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 TBSP 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

*Nutrition facts based on using corn tortillas and tilapia. 

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme