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.
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4
Author Meme


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


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.


*Nutrition facts based on using corn tortillas and tilapia.